Help with cooking a goose please!

Debt_Free_Chick

Noozan wrote:

I've had a look at some images and I'm sure it's a greylag goose.

Yummy - lucky you

Try greylag goose recipe in Google for some ideas. But you need to know the age of it - dry, scaly feet and a pronounced breastbone would suggest it's a mature bird in need of slow cooking in a casserole type dish. Otherwise, it could be roasted. Generally, for wild geese, one would simply remove the breasts and cook those. If you have Hugh Fearnley-Whittingstall's Meat book he has a recipe for goose breasts with pineapple, chilli & soy which sounds lovely.

Let us know what you do ... I'd be interested.

No wildfowling around here, but plenty of pheasant, the odd woodcock and mallard

arkonite_babe

Happyroly wrote:

For anyone else looking for a goose for Christmas Lidl have them in stock at the moment - 4kgs. frozen £12.99. (I can't take credit for this info - see Shop Don't Drop post by Researcher).
Also re recipes a post on the same thread by TheFirs gives a good web site for lots of recipes - Thehuntingsociety.org.

Apologies for not being able to put links in!

Happyroly

Here's the correct link for the site you mentioned happyroly:

http://www.huntingsociety.org/#recipes

Looks like there are some pretty good game recipes there noozan that might give you ideas for your goose. Let us know how it turns out.

a_b

Noozan

Well, in the end I roasted the goose and then brushed mango and chilli jam over it about 15 mins before it was done and it was divine! :drool: There was hardly any fat though so I made sure I remembered to baste it occasionally. It's my first taste of wild goose and it's sooooo different to goos I've had in the past. The meat was a deep rich brown/red colour - almost like beef and I can't even find words to describes the taste; sort of slightly gamey/beefy/melt in the mouthy lol.

I also had some pheasants which I casseroled (skinned them to save having to pluck them) and the leftovers were made into a pie.

Now then, what can I do with the slow cooker full of goose stock?

And any ideas for a piece of buffalo?

Thanks!

kiwichick

Oh Noozan, your sig does make me giggle. Just the thing to brighten up a cold day

Curry_Queen

Ohhhh you've made my mouth water reading that Noozan! :drool:

I've not had any wild caught game for a long time now, and not much hope of getting hold of any either

HOLsale

Happyroly wrote:

For anyone else looking for a goose for Christmas Lidl have them in stock at the moment - 4kgs. frozen £12.99. (I can't take credit for this info - see Shop Don't Drop post by Researcher).
Also re recipes a post on the same thread by TheFirs gives a good web site for lots of recipes - Thehuntingsociety.org.

Apologies for not being able to put links in!

Happyroly

i got the goose crown from lidl this year (we're also having their lobster and crabs so didn't need the whole goose) we had goose last year as well and i cooked it like i do my turkey which is breast down and covered by foil til the last half hour then it's breast side up and uncovered

this year i will be using my george forman rotisserie! i'm going to stuff some roasted garlic (probably a few heads worth both inside the cavity and under the skin and i may put an apple inside as well, did that last year and it was lovely

oh, the goose crowns (breast only) are only £5.99

sleepless_saver

HOLsale wrote:

i got the goose crown from lidl this year (we're also having their lobster and crabs so didn't need the whole goose)

How do you prepare the lobster and crabs? I have a frozen lobster from Lidl in my freezer and have no idea what to do with it, as only ever had fresh.

HOLsale

that's where i got mine too, i'm just as clueless and i'm hoping there are cooking instructions

i'll just google it and find out...

here's what i found

>>Third, frozen lobster tails tend to be tougher than fresh, so there may be a bit of rubberiness no matter what you do. Nonetheless, they will be delicious!

As to preparation, you can thaw them in the refrigerator for 8 to 10 hours or in a microwave oven (especially if it has an auto-defrost setting). You can cook them frozen, but they tend to be more tender if thawed first. Many people would broil them, but it's hard to keep sections from overcooking. You can bake them in a 400°F (205°C) oven for 8 to 10 minutes (if they were thawed in advance; longer if frozen). Brush them with a bit of butter or olive oil before they go into the oven. Serve with lemon juice, butter, or a fancier sauce such as hollandaise or beurre blanc.

You can also steam the tails for about 5 to 7 minutes. They will curl up as they steam, so for the sake of presentation, you might like to run a wooden skewer through the length of each tail. The steaming liquid (a cup is enough) can just be water, but if you use white wine, you could also use it to make a sauce when the lobster is done. Reduce the liquid in a saucepan and add a few tablespoons of tarragon, parsley or chervil and finish the sauce with a little butter or cream.

You can also grill them (oil the grill surface first to keep them from sticking), but it will take a deft touch to keep them from drying out. There are other options, too, after you steam or bake them. You can make a delicious lobster stew or bisque. Or put them in the refrigerator to cool and make a huge lobster salad.

Or do what the Mainers do — cool them, cut up the meat, add a little mayonnaise, plink it in store-bought hot dog buns (a slice of lettuce is optional) and feast on lobster rolls. <<

sleepless_saver

This has been posted elsewhere, but Lidl 4 kg geese are now @ £9.29 :rudolf:. I got mine yesterday and am looking forward to having it for lunch tomorrow.

fozzylozzy

I got my 4.4kg goose from Aldi for £9.99 - bargain!!

Louisa xx