Raising geese for meat - doesn't mean you don't care about the animals

[flockman]

Flockman,

Can you tell me how you cooked it? I've looked up several recipes and it's kind of intimidating....I just thought I could roast it like a turkey, but it doesn't appear that that is the way to go?

Thanks!

Joanne
aka Squirrelbug

I used a recipe from our Betty Crocker Cookbook. I will try to get the recipe later today.

 

[Triplell]

Goose being cooked is getting my mouth watering. The last time my family had goose it was extemely greasy. That was the first and only time I have had it. My Dad had said the same thing about duck until I cooked one that we butchered and he loved it. Come spring we are gonna raise many more for the freezer. Yum Yum!!!!!!!

 

[CelticOaksFarm]

I am looking forward to roasting a goose or two over the winter. We have a couple of naughty boys who just arent going to be permitted to continue. We dont breed any aggressive traits in any of the birds so they are ear marked for processing. Next year will have a number hatched

and grown for fall butchering.

 

[squirrelbug]

Thank you, I will look forward to reading how it's done.

I keep telling hubby that I want to do that so we just may try that next year, I don't have any right now that I don't want to keep

I will have to look up plucking them etc. I have helped (years & years ago) my grandma pluck chickens but the little I have read, it sounds like geese may be a bit different to do.

Thanks again!

Joanne

 

[Triplell]

When we have plucked the ducks it was a major headache. This year we are gonna have the waterfowl processed and do the chickens ourselves. We tryed the dry plucking and the water which was a complete disaster. We ended up just skinning them. Unless someone has a trick to it,I sure would love to find out and try.

 

[psue]

Mom and I plucked ours.. but we used a long handle BBQ spatula to push ageist the birds to get the air out of the feathers and allow the water to get in. I'm not good at skinning so we will have our son come out to help next year. We also cook over a fire often in the warmer months and you need the skin on to rotisserie a bird.

 

[Haunted55]

Goose being cooked is getting my mouth watering. The last time my family had goose it was extemely greasy. That was the first and only time I have had it. My Dad had said the same thing about duck until I cooked one that we butchered and he loved it. Come spring we are gonna raise many more for the freezer. Yum Yum!!!!!!!

Something I have done with both goose and duck is rub inside the body cavity with salt. It draws a lot of the grease off of the bird and it ends up in the bottom of the pan. You do need a rack or a spit as was mentioned. I've tried it with and without the salt rub and with I get twice as much fat out of the bird than without.

 

[flockman]

Prep time 1 hour 30 min Roast time 3 to 3 1/2 hours

8-10 pound goose
2 cups water
1 small onion
3/4 teaspoon salt
6 cups soft bread crumbs(9 slices of bread)
1/4 cup butter melted
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dry sage leaves
3/4 chopped fresh or1/4 teaspoon dry thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium tart apples chopped
2 medium celery stalks with leaves chopped
1/4 cup all purpose flour

1. Remove excess fat from goose

2. Heat giblets, water, 3/4 teaspoon salt, sliced onion. Bring to a boil, then reduce heat, and cover and simmer for an hour or until giblets are tender. Strain broth cover and refrigerate.

3. Remove meat from the neck and chop finely with giblets. Toss giblets and remaining ingredients except flour in a large bowl.

4. Heat oven to 350

5. Fill wishbone area first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly(do not pack tight as it expands). Fasten opening with skewers and lace with string. Pierce skin all over with fork.

6. Place goose breast side up on rack in shallow roasting pan. Insert meat thermometer so tip is in the thickest part of the thigh muscle and does not touch bone.

7. Roast uncovered for 3 -3 1/2 hours uncovered. (If necessary place aluminum tent to prevent excessive browning the last hour. ) Remove excess fat drippings occasionally, until the thermometer reads 180. and juice from the goose is no longer pink. The center of the stuffing should read 165. Place goose on heated plater and let stand for 15 minutes.

8. Pour dripping from pan into a bowl. Skim off fat. Return 1/4 cup drippings to the pan. (Discard remaining drippings.) Stir in flour. Cook over medium heat stirring constantly, until smooth and bubbly; remove from heat.

9. Add enough water to reserved broth, if necessary to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir one minute. Serve goose with apple stuffing and gravy.

 

[Triplell]

Something I have done with both goose and duck is rub inside the body cavity with salt.  It draws a lot of the grease off of the bird and it ends up in the bottom of the pan.  You do need a rack or a spit as was mentioned.  I've tried it with and without the salt rub and with I get twice as much fat out of the bird than without.

Thanks for the info, I just usually put in a flowered onion for tenderizing and flavor.

 

[squirrelbug]

Thank you so much for the recipe! I can't wait to try it...although I will have to wait until next year, because I won't be butchering the ones that I have at present...