Cooking a Skinned Goose!

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Cooking a Skinned Goose!

Postby Zann48 » 02 Dec 2013, 09:10

A few months ago I found 2, newly shot, Canada geese. Not liking to see them just dumped and going to waste I returned with the car (I'd been riding at the time) and brought them home. As plucking a goose is pretty daunting I passed them to a friend - who returned them skinned! They're sitting in the freezer and now seems a pretty good time to use them, but, being wild geese, they're not fatty and I don't want to dry them out and spoil them. Has anyone any suitable recipes/ideas please?
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Re: Cooking a Skinned Goose!

Postby nickyc » 02 Dec 2013, 10:02

I'm no expert, having never cooked a goose but I would have thought if you cooked them in goose fat and baste regularly and also cover them in streaky bacon like you would a turkey, they should be fine. I think regular basting with the goose fat will be the key :-)
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Re: Cooking a Skinned Goose!

Postby drfish » 02 Dec 2013, 10:42

Or use a roasting bag to keep the moisture in.
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Re: Cooking a Skinned Goose!

Postby kated » 02 Dec 2013, 15:49

Since you have no idea how old these birds are, I would be inclined to casserole them - like older game birds. Or cut off one breast and try that fried in bacon fat and judge it's age and palatability.
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Re: Cooking a Skinned Goose!

Postby Henwife » 02 Dec 2013, 19:51

Long, slow cooking in either a terracotta casserole or a dimple topped enamel one. A peeled apple or so inside and a layer of onion beneath, minimal water, and several hours in the oven.
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