Wild game meal tonight

[Pheroze]

Yesterday I plucked my latest geese after hanging them for seven days. We are going to make this roasted goose recipe. By the way this website looks good for wild game cooking:

Butter & Herb Slow Roasted Wild Goose

www.harvestyourown.ca

I also made some sourdough bread with 40% Einkorn flour. I understand that this flour is the oldest used by humans.

I am looking forward to this meal! I like to do something with the game meat on Sundays when we have the family around. My folks are coming over too, which will make for a nice gathering.

Anyways, I thought I would share. Please feel free to share how you enjoy your harvest with your family.

 

[Hunt anything]

That does look pretty good. I may have to slip out back and wack a resident canada and give it a whirl. I would have liked to saved one of my Sandhill cranes and try it but they may not have enough fat to get very moist.

 

[Flipper Dude]

Yesterday I plucked my latest geese after hanging them for seven days. We are going to make this roasted goose recipe. By the way this website looks good for wild game cooking:

Butter & Herb Slow Roasted Wild Goose

www.harvestyourown.ca

I also made some sourdough bread with 40% Einkorn flour. I understand that this flour is the oldest used by humans.

View attachment 511265

I am looking forward to this meal! I like to do something with the game meat on Sundays when we have the family around. My folks are coming over too, which will make for a nice gathering.

Anyways, I thought I would share. Please feel free to share how you enjoy your harvest with your family.

Beautiful

 

[Kevin Peacocke]

Looks great Pheroze, please share a picture of the cooked goose. Today we had stuffed chicken wrapped in bacon, delicious!

 

[Pheroze]

Looks great Pheroze, please share a picture of the cooked goose. Today we had stuffed chicken wrapped in bacon, delicious!

I think this recipe will make it more like a pull meat than sliced roast. But I will report back!

 

[IvW]

Our geese taste like sh....
We had slow smoked lamb rib today......

 

[IvW]

 

[IvW]

 

[IvW]

Up in the chimney of our braai....

 

[Pheroze]

I love the braai. It's a beautiful tradition.

 

[Pheroze]

The goose turned out great and was enjoyed by all.

Some notes :

The cooking method essentially steamed the goose. After 7.5 hours, we checked it, and it had a pale colour, which was not appealing. We decided to brown it by uncovering it and turning up the oven. I was afraid of overcooking the meat, but it seemed the best way to go. I suspect the bird was larger than the recipe anticipated because it could have easily gone another two hours at the low temperature.

A half-hour later and it was browned. The meat did not have any pink in it, and I was afraid we had overcooked it. But it was soft and very flavourful.

I don't think I will cook this method again as it did not result in the "fall off the bone" bird that was promised. After 7.5 hours, the meat was still firm, and the skin did not look appealing. But, the adjustment we made, and perhaps hanging the bird for a long time, resulted in a great meal.

 

[Finprof]

Our game meal two days ago. Moose medallions in butter/wine/garlic/rosemary sauce.
My wife created the recipe.

 

[steve white]

Geese in oven bags, sealed and slow cooked alway remind me of the taste of roast beef, even the color, strangely enough.

 

[Hunt anything]

Sorry the meal wasn’t what you were expecting. I wonder if some small holes poked in the foil to let a little of the steam out and then with about 10 minutes to go remove the foil baste again with the butter and garlic and put under the broiler to crisp up the skin?

 

[Pheroze]

Sorry the meal wasn’t what you were expecting. I wonder if some small holes poked in the foil to let a little of the steam out and then with about 10 minutes to go remove the foil baste again with the butter and garlic and put under the broiler to crisp up the skin?

It was still delicious, and several had multiple servings. It didn't turn out as described in the recipe, and I wonder if that was just a matter of time. It was a big bird (not the Big Bird).

We did out it crisp the skin a bit. I think the broiler may be an excellent way to go.

 

[Pheroze]

Geese in oven bags, sealed and slow cooked alway remind me of the taste of roast beef, even the color, strangely enough.

I think goose can be a substitute for any dish calling for venison or beef.

 

[1dirthawker]

last night we had moose neck stew. took the vertebra bones that had been boned out, salted, broiled and put in a pot with a little extra stew meat and put on the stove for 4 hours, some carrots, onions and a couple potatoes, spices and a flour rou and viola, moose neck stew!!! also made a quick loaf of bread to go with it, pretty great! and amazing how much meat came off AFTER it was closely boned out.

 

[Puddle]

Last night it was elk backstrap marinated for 24 hours in a mix of sesame oil, ginger, and soy sauce.
The grill at 450 degrees, cooked on one side for 4 minutes, the other side for 3 minutes.

Sides? 'aint no sides 'cept beer when grilling up elk...

 

[mdwest]

Got about 2lbs of ground whitetail out of the freezer tonight to thaw… tomorrow night is venison manicotti…

 

[CBH Australia]

I used a bit of Fallow deer Venison in sausages that got good feedback from all.
I used some in Salami too. Smallgoods is something I started this year after wanting to try for years.
I can cook a BBQ but I don't care much for cooking these days.