"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. Like humans, not all geese like the same things but, also like humans, they often develop an acquired taste for certain foodstuffs. That helped. waterfowl meat to be flat out repulsive (poor souls), while others, myself included, would eat any duck thrown our way, provided there’s enough Sriracha. MeatEater contributor Danielle Prewett describes the meat as “a cross between a steak and a goose. The meat is darker and contains more fat compared to chicken. The incredible, edible teal. It's that time of year. 1 egg. 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. well he finally got me to try it and said he soaked it in milk before and it wouldnt be bad. Save it. We roasted one and found it edible but not really pleasant dining. Try this mouthwatering recipe. 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. Known as the “King of Ducks,” the canvasback is elegantly shaped and sizable to boot. ... By the way, i think it tastes like a mixture between beef and chicken liver. There are easily detached pods of fat that can be pulled out of the goose. 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. 1 cup goose stock or chicken broth. Sandhill Crane 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. Like most wild meats, it’s lower in saturated fat as result of the bird’s happy an I went online and asked other goose hunters for recipes. A wild goose, for instance, tastes like rich rare roast beef, only better. Save it. Understanding wind currents and thermals in hilly, broken terrain can often be incredibly frustrating. Do not confuse the layers pellets with layers mash. Gave up hunting Canadians cause I didn't like to eat 'em. 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. Specklebelly Goose In some parts of the country, geese are intentionally killed to shrink the population and reduce the … This fat is smooth, melts easily, and is a wonderful alternative to other high-temperature oils that you might use for. I have never had a problem with the taste of a goose. It is my pleasure to share a tip, I have learned so much from other posters that it is good to give back! 1 decade ago. If you’re a chicken lover, then goose is way above the flavor of a chicken. It’s All About Taste If the goose is wild or old, use the cooking bag, if it is a young goose, i wouldn't think it would be necessary. The internet is a wonderful thing! What does roasted goose taist like? and he was very right, it actually tasted good. 0 0. bkbarile. 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. I just thought we dont like turkey and a chicken goes nowhere and I would like some leftovers. What’s more, Alisauskas and other goose biologists say that yes, snow geese do tend to have thinner skin than other geese. Teal Wow, a lot of goose hate in here. Goose fat is the consistency of butter and has been used for hundreds of years to cook the world’s best tasting roast potatoes. Thanks for sharing the tip. That’s Canada goose from elsewhere in the country, mind you, where birds killed as part of government plans to shrink the goose population are plucked, frozen and distributed to … Goose meat is … We roasted one and found it edible but not really pleasant dining. Here are a few of those. And I treat it like that when I cook it. These zippy little birds are known the world over for their delicate fat, petite size, and mild flavor. Specklebelly Goose Like pintails, white-fronted geese, also known as specklebellies, can be even more challenging to decoy than your average Canada. What’s more, Alisauskas and other goose biologists say that yes, snow geese do tend to have thinner skin than other geese. I did a quick search on the web, but can't come up with a clear answer as to what it does exactly. But some birds, potentially due to their own food preferences, seem to share almost universal appeal in the hearts of waterfowlers. Updated, Aug. 2 | The Canada goose, according to those in the know, tastes like a dark, tender cut of smoked chicken. I tried soaking turkey breast in milk and it did wonders. A winter bird, however, is fatter and is ideal for roasting. As a farmer raising geese, one of the most frequent questions I hear is "what do goose eggs taste like". The answer, I learned, is like ground beef crossed with dark-meat turkey. We breast our geese and make goose sausage mixed with pork, or we make goose jerky, both are deicious. But it’s never as thin as, say, a pheasant. But then it is always fun to try something new. You are welcome. Whether served whole, roasted with accompaniments, or doled-out as perfectly-portioned poppers, few would argue against their edibility. It’s got the texture of goose, but it’s mild in flavor like a beef steak, hence ‘ribeye in the sky.’”. Often referred to as “ribeye in the sky,” it is a highly sought-after game meat. Relevance. If you live in the U.S., eating Canada geese may be unlawful. 2 cups wild rice, cooked. 7 Answers. When this blog gets posted on Monday morning, I hope to be laying under a storm of falling snow--geese that is. The meat was tough, stringy, and tasted like day-old liver. 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. 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. You'll want to watch the cooking closely, the overcooked goose isn't like overcooked chicken or turkey. I have never ate a goose. 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. 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