Hunting, preping and cooking a goose

An aquaintance has recently moved to a new place that has a resident mob of canadian geese. He has given me the oppurtunity to cull them as the numbers are a bit higher than ideal.

Ive never targeted birds before so I have a few questions....

I read recently these birds have been taken off the game bird list so does this mean I can shoot them on the ground with a .22?

If so are they highly sensitive to smell, movement, noise?

What is the best way to prep them like pluck, skin or singe?

In future what time of year are they best eating and would feeding them up on grain or something make them tastier?

Any good recipes?

Any info on these critters would be highly apretiated.

Cheers

Yep boil them with an axe head, when the axe head goes soft they're ready to eat!

Gareth needs to put them on the list just below cats

Roast em slow. 7 hours or so with a good stuffing and keep the water up so they dont dry out. I love goose.

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Originally Posted by Toby

Roast em slow. 7 hours or so with a good stuffing and keep the water up so they dont dry out. I love goose.

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What about the axe head, u reckon 7hours?

Axe head for desert.

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Originally Posted by Toby

Axe head for desert.

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With camo ice cream yum yum

And that good shit from kfc

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Originally Posted by Toby

Roast em slow. 7 hours or so with a good stuffing and keep the water up so they dont dry out. I love goose.

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My mate loves them too , winter time is the best time to pluck them as they are fat as . Mate bones them out stuffs them then roll them . My mouth watering now I think about it . Another trick is he plucks a goose and a duck then puts duck up arse of goose then an orange up the arse of duck . Roasts it all up for 4 hrs in oven bag , that's a winner as well .

Heard of that on tv. Goose duck pigeon and quail. Something like that all cooked in each other

Called a triducken ???

Must google it

http://homecooking.about.com/od/turk...blturkey13.htm

Turducken

Bet it tastes better than it sounds. turd........!

How quite is the .22 if you could be some where hiden well and gun made no noise you can pop em off. Idk its hard to work out a way without being there.

You are missing out on the full experience if you shoot them with a .22. Put a help wanted add up on the forum and you will get some keen goose hunters out to lend you some equipment and show you the ropes. Decoying birds is a great experience. Also you will kill more as with a .22 you get one or two and the rest will fly off.

This is my tally for last night and this morning. 28 geese and 2 pigeons. Two thirds the way there to a gooduckeon!

http://imageshack.us/a/img339/4485/20130222091214.jpg

Hmmyes MA forget a phonecall cant bury that many in the backyard.Yup its me! good bloody going old chap.anyhow for those wanting the chef side.couple of wee suggestions.

first take ya goose breast and a bit of sausage meat ,blend to gether season to taste wrap in puff pasrty and youve got flying sausage rolls!!very popular with those who turn noses up at mere mention of duck or swan or goose.
take another goosebreast ,slice thinly ,marinate and flashfry in a hot pan.set aside,now throw some onions into fry.right tip onions onto goose ,deglaze pan and make yaself a weespot of rich sauce cum gravy.tip meat &onions into it,place of a couple of hotdog buns -voila -goosedogs!!

Geese have a small yellow gland at base of tail. try to avoid popping it for best taste.

I used to steam (pressure cook) for an hour or so, then quick roast off whilst hot with bacon across top.

Goose grease: keep it! - firstly, use it to roast your spuds in - they will come our really crunchy!

also if you simply pour fat off and cool down/refrigerate, it's actually very good for horse hooves when mixed with stockholm tar!and applied liberally!! I've had horses with really bad feet that have come right with that. some beeswax in the mix makes it a bit harder.

In the old days, cyclists and swimmers would rub it in before wetsuits and polyprops were invented!

Yeah I'd love to have a blast at them with a shoty but the property is in close proximity to the lion park who don't appretiate load bangs for some funny reason :wtfsmilie:

So unfortunately its supressed .22 only............unless some ones got a 12g supressor I can borrow??? does such thing exist???

Thats a whole lotta goose you got there do you eat them?

Oh yip there is such a thing....
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Slow roast let us know how ya get on.

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