Thread: Hunting, preping and cooking a goose

ya want a couple of goose quickies-heres a couple of mine.breast ya goose.in case you arent familiar lay it on
its back feel for the ridge in the centre -its like a keel.Run a sharp knife down both sides. now work ya fingers between skin/breast fillet.lay knife flat on the last rib and follow it down,likewise the collar bone upthe front .the breast will come away and can be quickly removed.
ok sausage rolls-for those who turn their nose upat good tucker.take ya goosebreast and a bit of sausage meat ,drop in food processor season to your liking then blend it.roll out some puff pastry and build ya sausage rolls.cook em in a good hot oven -luvly with an ale(if you actually do get to sample em.Chances are all youll see will be the pattern on the empty plate.
now no2-a little more substantial but again a cracker.take ya breast fillet ,slice thinly across the grain ,make up a marinade(your choice)and drop it in.remove from marinade after 60min+.at this point drop the goose in some cornflour,then slice an onion thinly.flash fry meat&onions in hot oil in a wok,then set aside .grab ya marinade and thicken it in the wok.
right get some hot dog buns ,layer a good portion of goose with onions on top and sauce over the lot.grab in both paws and rip in to ya hearts content.a good ale aids digestion!
parries or feral pigeon will work too