Unusual/Difficult ingredients - making them delicious

[oddman]

Canada Goose. I shot a right and left on boxing day. Then a bit of regret - what do I do with these monsters



Dry aged for 5 days. Wet aged for ten days. Then into brining solution containing Prague #1 powder for 5 days. Dried and rolled in spices. Then some smoke.



Voilà. Goose Pastrami



Served on sourdough with horseradish - delicious

[escargot]

Interesting, I've always been told they're pretty awful eating. I do like that idea though. I shot one last week but one of the beaters wanted it, a request I was happy to oblige.

[oddman]

The more shot up meat I put through a mincer and combined with pork mince. Three parts goose to one part pork. Made an amazing ragù bolognese.

[Mobile Chicane]

My cats love it.

[Chainsaw Rebuild]

My Nan used to roast geese and they were great! To be fair she was cooking legend, but it can be done.

Google has some recipes for roasting them and apparently you can do the breasts like steak.

[oddman]

nuyorican said:

So is a Canada Goose different to the generic goose one sometimes has at Christmas as an alternative to turkey? Which from my experience, taste lovely.

Farmed geese are descended from Greylag Geese. They don't do any flying and are slaughtered young so have a high fat content and relatively tender

Canada Geese are a different species, always wild and can be anything up to 30 years old so a little more challenging from a culinary point of view

[sean ie3]

Black garlic, unusual I only came by it not so long ago, difficult, not so far, confit in butter, tasty.

[Silvanus]

oddman said:

Canada Goose. I shot a right and left on boxing day. Then a bit of regret - what do I do with these monsters



Dry aged for 5 days. Wet aged for ten days. Then into brining solution containing Prague #1 powder for 5 days. Dried and rolled in spices. Then some smoke.



Voilà. Goose Pastrami



Served on sourdough with horseradish - delicious

That looks great.

When I occasionally get them I make them into a sort of ham or biltong/jerky. When I've been lucky enough to get a young one I've pan fried them and served it pink. Confiting the cured legs in lard is tasty too.

[Cotty]

escargot said:

Interesting, I've always been told they're pretty awful eating. I do like that idea though. I shot one last week but one of the beaters wanted it, a request I was happy to oblige.

Thats what I have heard. I dated a girl who used to go out with a gamekeeper, so she has eaten lots of things he had shot.

[sean ie3]

Beef kidneys, sliced thinly, steeped in milk for a bit, seasoned coated in flour and fried in butter, flavoursome.

Edited by sean ie3 on Saturday 17th February 16:20

[otolith]

Signing up to a veg box scheme is quite good for learning to be creative with “what the fk is that?” and “it’s been six weeks of that, what the hell will I do with it this time?”