Thread: Tight budget

yes squire.breast em. right lay the bird bellyup facing you .run your finger down centre line and you'llfeel the breast bone.run your knife alonf \g each side of it from collarbone to end of ribcage.
now take ya fingers and work between skin and meat till you see legs and wing joints etc. right get a wee knife and peel the breasts off by following rib contours with blade.do same to collarbones running knife down them as a guide.
with a little work you should have two plump lumps of meat. cookin em.
a couple of recipes I use ,three in fact.first of all take the breast and slice it very thinly across the grain.marinate in your favourite marinade,then when youre ready ,a quick douse in a breadbag with a little cornflour (seasoned)and into a smoking hot pan to "stirfry". serve with rice ,noodles vegeies (your choice) .add a little of the cornflour and a dollopof ale youre sinking whilst cooking into the marinade and drop it inot the pan -voila -ya tasy sauce!
no2-Great kiwisausage rolls (aka gooserolls).get yaself some flakey pastry and follow directions rollit out into a large rectangle(s).now grab a goose breast and a ppacket of sausage meat or even empty some raw sausages .put all this ina food processor and whizz her up.season with whatever you like -garlic,chilla tomato sauce salt pepper etc etc.
right now lay lines of the meat on ya pastry -roll em up into a long tube and cut into 3"lengths. onto a big oven tray and into a hot oven.keep an eye on the buggers and any strangers in the kitchen(especially those dribbling from the mouth like a hungry lab).when the buggers are nice &golden whip em out and rip into em fresh.a little sauce on the isde helps but again whatever you desire.
last is me goosedog.take a hotdog roli or breadstick &split it lengthwise.stirfry your geese as in recipe one ,then do the same to a thinly sliced onion.make up some gray (or recipe one sauce)and heap the lot onto the open roll smother in sauce ,kickout the bloody intruders and hoe in fast.
alright while im at ithers ya bonus.do ya recipe one stir fry goose and vegies.keep warm in a casserole dish ,whilst youmake a big pot of mashed spud,plenty of butter &seasoning to your hearts content.now layer the spud ontop of the goose etc ,salt 7pepper and big lumps of butter dotted about it -into the hot oven for 30-40mins til top golden brown and thenserve up and hoe in.the meat can be a little chewy on anolder bird but a young bugger (meat has a more pinkish tinge)can be suprisingly tender.
before i go-this meat is organic and does have a pretty good effect on your organs,so for gods sake if you feel a gas buildup ,do not lift your buttcheek and let it slip.these bursts often are "silent but violent".
anyhow thats my gordon ramsey speech so bums up and into it old son.