Greylag goose clean and cook
- Thread starter slim-barn-owl
- Start date
Thanks,
Enjoyed this a bunch. liked that you used the whole bird well done. We cannot shoot them here with the air rifle, shotgun only. The wife and I waterfowl and shoot many. Very tasty if you prepare them correctly. Treat like beef and do not overcook. Our favorite is what we call flying fajitas. Lots of jerky. If they have lots of fat I render the skin and body fat for baking cooking. Actually more heathy than butter. Neutral taste. Thanks again.
Enjoyed this a bunch. liked that you used the whole bird well done. We cannot shoot them here with the air rifle, shotgun only. The wife and I waterfowl and shoot many. Very tasty if you prepare them correctly. Treat like beef and do not overcook. Our favorite is what we call flying fajitas. Lots of jerky. If they have lots of fat I render the skin and body fat for baking cooking. Actually more heathy than butter. Neutral taste. Thanks again.
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That meat looks very good, fairly light like pork. The Canada goose meat I get is always as dark as liver and very strong.
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Enjoy and got it in my head to try such a recipe. Could you post the recipe in the string? Waterfowl season is start here in USA soon, so perfect timing for goose burger.
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