GOOSE BREEDING THREAD - for breeding, incubating, hatching and rearing.

I'll be sure to keep you posted on how the littlest one grows up.
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Goose is a water foul and needs to be left in the cooler for several days to allow the oil's to drip off and the muscles to relax the seasoning makes a huge difference and I put mine in a pressure cooker for an hour to soften it up before putting it in the oven to cook more and give it the light tan cooked color and no it wont taste like chicken unless your a horrible cook this is sweet and tender ....

The oil that drips off the goose in the refrigerator is good for work boots or any water proofing ......


For seasoning I use only salt and pepper and a little real butter under the skin with some crushed garlic ....

In the oven the turkey is covered during cooking and only at 350 F degrees and cook time depends on size of the bird or amount if it was cut up depending on the size of the pressure cooker although I find a canning cooker to be the best for the correct size ........


Oh the texture of the meat should be soft enough to use as sandwich meat for a person in their 80's to eat as my Father was 86 yrs old at passing and could eat our geese meat .........
 
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