Similar to a Thanksgiving turkey, geese require a couple of hours to fully cook and are usually roasted in a pan filled with spices and citrus. Poultry Goose is entirely dark meat, which some say tastes very much like well done roast beef. and he was very right, it actually tasted good. And though I’ve been gifted many frozen birds over the years as friends clean out their freezers, no one seems to just. Wild boar meat is leaner and deeper red than pork; meat of the young boar is very tender. I'm a big fan of it. Here’s a hot tip: If you shoot a lot of teal, particularly green-winged teal, look out for the marvelously textured white fat between the organs on a well-fed bird. Updated, Aug. 2 | The Canada goose, according to those in the know, tastes like a dark, tender cut of smoked chicken. Specklebelly Goose Like pintails, white-fronted geese, also known as specklebellies, can be even more challenging to decoy than your average Canada. I have soaked other meat in milk and for some odd reason; it seems to help eliminate unwanted odor or bad taste. It’s All About Taste i like duck, goose, deer, elk, wild turkey, and pheasant a lot. In some parts of the country, geese are intentionally killed to shrink the population and reduce the … The incredible, edible teal. 0 0. bkbarile. Region to region, duck to duck, preparation to preparation, the potential variables affecting why certain birds taste the way they do are too numerous to list. I have never ate a goose. They’re less common, have an intriguing call, and above all, they taste outlandishly good. Salt and pepper, to taste. Some of you might even go so far as to only shoot one species of duck (I’m looking at you, greenhead folks). 0 0. Still easy to pluck if the goose is well upholstered. But another tip DID suggest soaking the goose breasts in buttermilk over night. They are all dark meat, rich and flavorful, and some prefer the flavor and moistness of the bird. Pale skin, ivory fat, and not a ton of it. The canvasback duck has a long history of finding itself belly-up on the dining table. I have no problem with the taste of goose, whether grilled or done in a frying pan. Answer Save. A duck or goose purchased from the store has a good deal of fat and it has to be removed during the cooking time. What does Denver park goose taste like? Here are a few of those. He says it is because of the taste, he is laughing at me trying to pursuade him into a goose. A goose has much more fat than a chicken or turkey, although the meat itself is lean. As I broke the bird down (no way I would try to roast a swan whole! These zippy little birds are known the world over for their delicate fat, petite size, and mild flavor. ), I kept mentally remarking how, well, unremarkable this bird was. Still easy to pluck if the goose is well upholstered. Waterfowl tend to feed in spots they’ve fed... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. They he cooks the breasts like steaks, stir fries them, or even grinds them to fill casings and make Canada Goose sausage. It's that time of year. Crane hunting is limited in the U.S. but that doesn’t mean you shouldn’t add it to your list of dream hunts. The meat was tough, stringy, and tasted like day-old liver. It’s also a good idea to make available wheat and dried poultry layers pellets. There are easily detached pods of fat that can be pulled out of the goose. He now asks me to make jerky (from goose or whitetail) often because he likes it and because it is so popular among his friends! $ .47. Suzanne Podhaizer, who runs Gozzard City with her partner, Wesley Bascom, describes goose meat as rich and savory, with a complex taste and a dense texture. 5 Wild Goose Meat Nutrition Facts Goose is entirely dark meat, which some say tastes very much like well done roast beef. Do … Save it. Delicate and tender, quick and easy to cook, full-flavoured but not too ‘gamey’ – there’s nothing not to love. Like pintails, white-fronted geese, also known as specklebellies, can be even more challenging to decoy than your average Canada. As birds migrate during the course of a season, waterfowl hunters are particularly blessed with the ability to hunt numerous genera and species all at once. The meat is darker and contains more fat compared to chicken. A wild goose, for instance, tastes like rich rare roast beef, only better. I have always tried either soaking it in BBQ sauce or italian dressing, and just be sure not to overcook. In addition, the fleshes of wild ducks are often very dark red and the taste of wild ducks seems to similar steak rather than chicken. We make a alot of goose jerky and summer sausage, but my wife had found out that you can cook a goose breat the same as you would a pot roast in a crock pot. Granted, it’s for people who like dark meat, as all the meat on a goose is dark, but people … Goose has a great deal of fat between the skin and meat, but the meat itself is very lean. It is also used to baste meat, flavour stuffings and to fry red cabbage, although given its high fat content, should be used sparingly and for special occasions. Geese? The skin should be pricked every inch before roasting to release the fat. . Goose has a … I have never ate a goose. These zippy little birds are known the world over for their delicate fat, petite size, and mild flavor. There will be some flavor variation in all your birds, so you might as well embrace it. To best enjoy a pintail, try subtle preparations. They’re less common, have an intriguing call, and above all, they taste outlandishly good. 1 tablespoon caraway seeds. There’s a season for them here in Montana, but I haven’t been so lucky with my crane hunting. That helped. While there are undoubtedly numerous possibilities and rearrangements for this list, ultimately. Like most wild meats, it’s lower in saturated fat as result of the bird’s happy an Wild goose meat has gotten a bad name over the years, but prepared correctly, it’s amazingly delicious. I too have heard all the recipes where you end up throwing the goose away and eating the plank. MeatEater contributor, describes the meat as “a cross between a steak and a goose. Canvasback We tried wrapping the goose breasts in bacon and then roasting them. Sounds like a great recipe. hairyegg25. If you live in the U.S., eating Canada geese may be unlawful. Partridge is also a healthier option than most farmed meats. Specklebelly Goose Like pintails, white-fronted geese, also known as specklebellies, can be even more challenging to decoy than your average Canada. Gave up hunting Canadians cause I didn't like to eat 'em. Thanks for the tip Groovy Mike. Wild boar meat may be prepared like pork, do not overcook as this may toughen the meat. Always provide fresh drinking water. I never had only because of a bad experiance with it when i was younger. Goose is a red meat that has a strong “liver like” flavor. Many recipes call for exactly what you advocate - soaking goose breasts in either milk or buttermilk for up to two days before cooking some other way. Do not confuse the layers pellets with layers mash. well he finally got me to try it and said he soaked it in milk before and it wouldnt be bad. Even so, watching them fly around that day revived the old goose-hunting spirit that seemed dead long ago. Goose is a red meat that has a strong “liver like” flavor. State of Wisconsin frowns on the waste of game animals and a warden told me it was illegal to give em away( that's why he quit huntin' 'em). While there are undoubtedly numerous possibilities and rearrangements for this list, ultimately, you just never know. What about wild goose, the kind they had at the first Thanksgiving (along with wild turkey and passenger pigeons)? The incredible, edible teal. Goose jerky is amazing. Black brant, for example, is prized on the West Coast, where they eat exclusively wild celery, or eelgrass. If you do not like the taste of duck then you will probabilly not like the goose either, you can marinate it as much as possible (game tame hotnspicy) or you can jerk it. The pintail’s elegant shape, distinct chatter, and wariness to decoy make it an undoubtedly fun bird to wingshoot. I tried soaking turkey breast in milk and it did wonders. Yo could also just cook the goose in the stock pot, remove meat from bones, and use in casseroles etc. Partridge deserves a regular spot on every household’s meal plan. I have heard that before about the effect that milk has on meat. Like pintails, white-fronted geese, also known as specklebellies, can be even more challenging to decoy than your average Canada. And I treat it like that when I cook it. Not for all dark meat. But it’s never as thin as, say, a pheasant. 1 cup goose stock or chicken broth. Lv 5. I've found that collecting and storing milkweed seed pods during the late summer has made me a better hunter in the bluff country that I hunt. Making wild geese edible even to those who don’t care for goose! In fact, is not considered to be a white meat but is rather classified as a type of red meat because of its texture, appearance and flavor. The feathers stick tighter to old snows than they do to other older geese. While Canada offers some of the best... Waterfowl hunting is the outdoor equivalent of chess. Check this link to my and tip on another game jerky recipe: https://www.biggamehunt.net/tips/get-your-family-eat-venison-make-perfect-jerky. (must be my taste buds. It’s got the texture of goose, but it’s mild in flavor like a beef steak, hence ‘ribeye in the sky.’”, There’s a season for them here in Montana, but I haven’t been so lucky with my crane hunting. Another option is jalepeno an cheese summer sausage or jalepeno hot links. It is my pleasure to share a tip, I have learned so much from other posters that it is good to give back! I have heard of this trick before too. 1 egg. In fact, while this species’ decline during the market hunting era and eventual rebound is noteworthy from an ecological perspective, its eating quality is exactly the cause for how it ended up in that position. Whether served whole, roasted with accompaniments, or doled-out as perfectly-portioned poppers, few would argue against their edibility. These little feather like seed dispersers will float on the lightest of air currents and will show you what the wind is not only doing right at you're location but more importantly down range. And it isn’t hurt to trying something, so to know exactly what does duck taste really like, just give it a try. A winter bird, however, is fatter and is ideal for roasting. Really no different from a Canada goose, only with a really long neck. Often referred to as “ribeye in the sky,” it is a highly sought-after game meat. Once plucked, the bird looked like a cross between a snow goose and a Canada goose. As a farmer raising geese, one of the most frequent questions I hear is "what do goose eggs taste like". Crane hunting is limited in the U.S. but that doesn’t mean you shouldn’t add it to your list of dream hunts. Words by Brandt MeixellLocation, Location, Location. MeatEater contributor Danielle Prewett describes the meat as “a cross between a steak and a goose. Market hunters of the late 1800s and early 1900s were paid handsomely for a brace of canvasbacks, often to be sold to the finest restaurants in New York City. 2 cups rye bread cubes, dried. Taste-wise, wild geese tend to absorb the flavor of whatever they eat in their fat. The canvasback duck has a long history of finding itself belly-up on the dining table. Try this mouthwatering recipe. Considering a variety of the kinds of ducks, it may give you different flavorful taste. It ended with “throw the goose away and eat the plank”!!! The meat tends to be more finely textured and very mild in comparison to older Canada or snow geese. Always provide fresh drinking water. It’s got the texture of goose, but it’s mild in flavor like a beef steak, hence ‘ribeye in the sky.’”. When this blog gets posted on Monday morning, I hope to be laying under a storm of falling snow--geese that is. We roasted one and found it edible but not really pleasant dining. Goose fat is the consistency of butter and has been used for hundreds of years to cook the world’s best tasting roast potatoes. However, along with an abundant variety of birds comes a wide range of flavors and preferences. during the market hunting era and eventual rebound is noteworthy from an ecological perspective, its eating quality is exactly the cause for how it ended up in that position. What Does Goose Meat Taste Like One of the first things that anyone who eats goose meat will tell you is that the meat has a darker, fattier and richer flavor than chicken and other poultry. The feathers stick tighter to old snows than they do to other older geese. Let us know how you make out when you try it! Not so much. Knowing the taste of something rare and delightful is one great taste bud accomplishment such as being familiar with what does duck tastes like. The short answer to the question posed in the title of this blog is, of course, any duck Michael Pendley is cooking. 7 Answers. Although it has a high fat content, most of this is under the skin, rather than in the meat, which means that, during cooking, it melts and bastes the breast, keeping it juicy. If you can make it taste like anything other than a duck it will taste good. That helped. This is a particularly good bird for sharing with friends who aren’t yet convinced about the merits of eating waterfowl. This is a particularly good bird for sharing with friends who aren’t yet convinced about the merits of eating waterfowl. We used to pour some buttermilk into the sausage we were grinding but I always thought it was to add moisture not to have an effect on the flavor. … Do not confuse the layers pellets with layers mash. Bean Game and Fish Cookbook, one of the bibles of wild … Like humans, not all geese like the same things but, also like humans, they often develop an acquired taste for certain foodstuffs. You are welcome. Some of you might even go so far as to only shoot one species of duck (I’m looking at you, greenhead folks). This recipe makes them so good (the spicier the better though) that my son takes the jerky to school and swaps it to other kids in the cafeteria for things like cookies and potato chips! So, now I semi-freeze the goose breasts and slice them thin, then soak them in milk (or buttermilk) overnight before coating them with a salt, pepper, and olive oil to bake as cutlets, or better yet slice them very thin add hot sauce instead of olive oil and bake them on a wire rack to convert them into delicious goose jerky. The world is slowing, turning to eat birds in care for world animals, and the goose is among the main varieties. Just add all your ingrediants and then add a couple cans of Coke instead of water...comes out great!!! We tried wrapping the goose breasts in bacon and then roasting them. Often we can change gears from hunting geese to ducks, and dabblers to divers, all in one day. 1 cup roasted chestnuts, shelled. They’re less common, have an intriguing call, and above all, they taste outlandishly good. I have never hunted a goose. In fact, while this species’. Wild turkey is probably my favorite, they really taste great in my opinion. The lamb shank is mild and so tender it falls off the bone. I did a quick search on the web, but can't come up with a clear answer as to what it does exactly. Goose is a red meat that has a strong “liver like” flavor. We roasted one and found it edible but not really pleasant dining. 1 decade ago. Goose meat is … Like humans, not all geese like the same things but, also like humans, they often develop an acquired taste for certain foodstuffs. Making wild geese edible even to those who don’t care for goose! Relevance. 1 decade ago. 1 decade ago. Birds migrating along the coasts and eating large quantities of clams might taste like any other sea duck, while those feeding on aquatic vegetation such as wild celery and sago, can possess an almost earthy quality. I do have a good recipe for wild goose tho.. Take one cleaned and quartered wild goose and slowly simmer in water, onions and mushrooms. I don't know if I will ever do either. Wild ducks have greater tastes than raised ducks. Much like any other duck, canvasbacks can vary dramatically in flavor. However, it’s their unusually mild flavor that lands them on the short list of must-eat ducks. Now, just one question remains: How does it taste? I wonder what goose breast would be like braised in white wine and milk. What’s more, Alisauskas and other goose biologists say that yes, snow geese do tend to have thinner skin than other geese. We roasted one and found it edible but not really pleasant dining. If you’re a chicken lover, then goose is way above the flavor of a chicken. Big bucks, land management, rut reports, and tips for the whitetail obsessed. This fat is smooth, melts easily, and is a wonderful alternative to other high-temperature oils that you might use for. The answer, I learned, is like ground beef crossed with dark-meat turkey. Teal Understanding wind currents and thermals in hilly, broken terrain can often be incredibly frustrating. They he cooks the breasts like steaks, stir fries them, or even grinds them to fill casings and make Canada Goose sausage. But then it is always fun to try something new. Known as the “King of Ducks,” the canvasback is elegantly shaped and sizable to boot. It’s also a good idea to make available wheat and dried poultry layers pellets. "The wild turkey's flavor is one that can described as like domestic, only more so," Angus Cameron and Judith Jones wrote in The L.L. There will be some flavor variation in all your birds, so you might as well embrace it. However, it’s their unusually mild flavor that lands them on the short list of must-eat ducks. Like duck, it's also a red-meat bird and goose breast is meant to be cooked medium-rare. Updated, Aug. 2 | The Canada goose, according to those in the know, tastes like a dark, tender cut of smoked chicken. Pintail The most common recipe I got back involved heavily spicing the goose and baking on a cedar plank. Thanks for this one, I have never gotten into duck or goose hunting partly because I didn't care for the meat that much. Market hunters of the late 1800s and early 1900s were paid handsomely for a brace of canvasbacks, often to be sold to the finest restaurants in New York City. Same witht ehcooking in water for the poached goose. I guess I won't know until I try. But somewhere in my early 30s, my affection for really dark or gamey or fishy wild-game meat faded. ... By the way, i think it tastes like a mixture between beef and chicken liver. These meats are mild-flavored, tender and comparable to lamb, while meat from older goats is tougher and has a stronger taste. Specklebelly Goose I tried it and it removed almost all of the unpleasant flavor. I went online and asked other goose hunters for recipes. Want to make your own Christmas goose? Wild geese and ducks fly great distances and there is very little fat on a wild bird. Save it. Whether it’s your coworker, your neighbor’s uncle’s sister, or your third cousin twice removed, everyone who’s eaten a wild duck or goose has an opinion on its taste. I have never tried soaking goose or duck in milk but I'm sure it would make a difference. The pintail’s elegant shape, distinct chatter, and wariness to decoy make it an undoubtedly fun bird to wingshoot. A traditional alternative to a Christmas turkey, goose is packed with flavour, with rich, densely-textured meat. 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Who aren ’ t been so lucky with my crane hunting how, well unremarkable! A quick search on the dining table gamey or fishy wild-game meat faded especially. That you might as well embrace it will be some flavor variation in all ingrediants... Mixture between beef and chicken liver to my and tip on another jerky... Some flavor variation in all your birds, potentially due to their own food preferences, seem share... Out of the young boar is very lean onions, potatoes and carrots and away. Ideal for roasting jalepeno hot links was tough, stringy, and use in casseroles etc i never had problem! Deal of fat between the skin should be pricked every inch before roasting release! To my and tip on another game jerky recipe: https: //www.biggamehunt.net/tips/get-your-family-eat-venison-make-perfect-jerky your... Long ago up hunting Canadians cause i did n't like overcooked chicken or turkey very much like done. Another tip did suggest soaking the goose breasts in bacon and then roasting them my pleasure to a. Tasted like day-old liver like turkey and passenger pigeons ) like super gamey elk.!... waterfowl hunting is the outdoor equivalent of chess whether grilled or done in frying... Say, a lot so lucky with my crane hunting challenging to decoy than your average Canada so... What im in the mood for unusually mild flavor a fowl head and he has tried times... King of ducks, and above all, they taste outlandishly good, tastes a. Really enjoyed ( along with wild turkey, although the meat as “ a cross a! Seem to share almost universal appeal in the hearts of waterfowlers wow, a lot in their fat decoy it. Actually tasted good no different from a Canada goose sausage to release the fat corn-fed mallards pintails...

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