Anyone Know Any Recipes For Canadian Goose??
Got 2 breasts of Goose to cook - what do you braise it with??
Anyone Know Any Recipes For Canadian Goose??
Got 2 breasts of Goose to cook - what do you braise it with??
I found this and just had to send it…it looks and sounds heavenly.
You are so lucky to have a Canadian Goose to cook with.I haven’t had one for years.http://www.deltawaterfowl.org/waterfowli…
Red wine. orange slices, ginger, garlic, honey.
Hi!
best recipe for Canada Goose is as follows,
wrap goose breast in corrugated cardboard, roast in oven for approx 3 hours on gas Mk4 or 200c.
When cooked, unwrap throw away goose breast and eat cardboard.
Seriously, unless the breasts are from a young bird they will make very unpleasant eating.
It is not Canadian Goose. It is Canada Goose.
I went to About.com and got this recipe for you. It looks good to me.
INGREDIENTS:
goose breast
orange juice
oranges
lemons
PREPARATION:
I wash the goose breast in cold water and put it in a pressure cooker with a cup of orange juice and some slices of oranges and lemons and let it cook for about 15 minutes. It is very moist and has the nice taste of orange and lemons so we love it that way.
It sounds zesty and fresh to me. I will post the web page for you so you can check it out.
I don’t but I suppose you would cook the goose as you would cook any goose.
In Canada it is against the law to harm the Canadian Goose and comes with a large fine and if you kill one you could go to jail. They are protected. This fowl mates for life. Just as the Swans are protected in the UK when they were formerly used as table food, albeit oily.
eeewww, dont eat our national bird, thats gross!
Being a former chef, what you have is a domestic goose from Canada, as Canada goose is wild and has a very fishy taste, I worked in Northern Canada and had it, what you have is a domestic raise farm goose, goose is like duck a dark meat, somewhat fattier that chicken.
Like duck they are more flavourful a bit rare, but even medium well is fine. I would season them brown them in a heavy duty pan or what ever you have, then roast them for 25-30 minutes, when they are finished, let them rest for 5-10 minutes and allow them to redistribute there juices, then slice into thin strips and if you want a gravy can be served, but even just plain old cranberry sauce or jelly is nice.
Cook them on a piece of plywood. Throw out the goose, and eat the wood.