Butchering a goose the same as a chicken? UPDATED W/ UGLY COOKED GOOSE

[rufus]

Quote:
I think you are right. Goose is a dark meat like beef. I would save the grease to mix the masa. I don't know if there would be enough meat from just one goose though. When we usually make tamales we make lots of them.

Rufus

 

[al6517]

Quote:
Do you mean that you basically only butcher the breast part and let the vultures have the rest? Because the breast was by far the largest part, and I was surprised how little meat was on the other parts. It seemed a waste to do all that work, so if you're talking about butchering just the breast, I can understand.

Yes exactly not to mention your cooking option are now opened up to some nice recipes. I cut mine into strips and bleed them using a cold water bath draining often for 2 days in the fridge, them marinade them and dehydrate for some super duper Jerky. some other ideas can be tried with just the breast meat, chopped/sliced/whole/, roast/fry/breaded/dried/mixed in other dishes. Doing the breast meat this way can really help cooks that have some trouble with ducks & geese in the kitchen because of either the taste or cooking skills.

AL

 

[ohiofarmgirl]

I'd like to say that the best part of our ugly roasted goose is:
The yard is much more peaceful, and the kids don't have to run screaming.

this is the funniest thing i've ever read.... ohmigosh. i think i love your ugly roast goose.

but seriously. thanks for this post. we couldnt kill that ol' gander even tho he's my arch enemy. i'm kind of glad to know they are mostly feathers. i think they are best served out there eating the grass and scaring the neighbor kids.

however

i'd love to hear how your ducks go!

ps rufus - are you nuts? pluck a goose live?!?!?! dont you know that that ol' gander is capable of!?!!?? hee hee hee heee i'm going to laugh all day thinking of me trying to run down that gander and plucking him live!​