Homemade Geese

[meat eater]

yes i wanna see these silohouettes!! pm me when u post something! thanks

[Ian F.]

parafin works well, but you still need to pre-pluck down to the down, geese you pluck twice

[Cariboo Game Calls]

Unless you specifically want to roast a few geese, taking the breasts off them is a heck of a lot less problem than plucking.

I shoot 60-70 Canada's each year and take the breasts off them. Other than for a bit of stew meat and some thinnly sliced stir fry etc, I get the breasts mixed with about 50% pork and have a variety of sausage made like smokies, pepperoni, farmer, and fresh mild Italian for frying or roasting over the campfire. I also have a bit of burger done up.

I've found that the feathers on some of the older geese are so tight that your fingers could end up 10 inches long by the time the season is over if you pluck them all by hand.

Don't forget to trim out all the blood clot, dig the steel pellets out or you could end up on the butchers sh-t list for breaking his grinder. If you soak the meat in some salt water for an hour or two to draw out the blood and then rinse well before freezing etc you'll have some excellent table fair.

Good hunting!

[mungojeerie]

thanks for the comments, I wanted to roast this bird as Ive never had goose. This bird weighed in at 7lbs after cleaning and plucking. Im pretty sure that it wouldnt fit entirely in even my big soup pot. but maybe. My question about parafin is how do you do it? do you use a layer of melted parafin floating on top of simmering water? or do you have to use an insane amount of parafin?

I do plan on breasting some birds. This year I plucked all of my bigger ducks, but my smaller ducks breasted. I have a friend who does the sausage thing and he says its fantastic. Im gonna try some and I may do the same next year.

[Cariboo Game Calls]

Unfortunately I can't help you with the wax method, in my 50 plus years of bird hunting I never did try it. Can't even tell you why I didn't, no particular reason.

[Mr. Dean]

I did the wax thing, it was a PITA. It worked good but unless you're wanting a nice presentation, hardly worth the effort or expense. I'd sooner roll a roast out of several skinned out breasts...

Let see the silo's!!!!

[mungojeerie]

I'd sooner roll a roast out of several skinned out breasts.

how do you do that?

And yes.. pics coming.. soon.. I just need to get around to it while it's still light out.

[Mr. Dean]

how do you do that?

Lay out a several pieces of cotton string on the counter.
Lay 1 or 2 breasts on top of strings.
Pile on (high) the stuffing.
Then "house in" the stuffing with more breasts (2 or 3 should suffice).
Then proceed to tightly tie up the strings.

VIOLA!!!
A rolled and stuffed roast.


I made a few up for xmas dinner; everyone licked their plate CLEAN.

[mungojeerie]

Damn that actually sounds pretty damn good. I am definitely going to try that! Did you leave the skin on the breasts or off for cooking?

[Mr. Dean]

Well, if ya want the skin, you're goin to pluck lottsa TOUGH feathers. The time isn't worth it, to me...