While the Canadian goose is found in Canada, it is also found across the United States as well as Europe. It is full of protein and healthy nutrients. These nutrients and vitamins are essential to staying healthy and keeping your body functioning properly.
Three ounces of goose meat can contain about 24 grams of protein! It also contains iron, vitamin B2, potassium, magnesium and vitamin B1. Goose meat does contain some fat, but these are mostly unsaturated fats. It has less saturated or unhealthy fat than most butter. Goose fat can be stored and used to cook other foods in the place of butter or lard products. The taste of goose meat depends largely on how it is prepared, but it can taste surprisingly like beef.
While many people mistakenly believe it will have a taste like chicken or duck, the high fat content of a goose makes the meat juicier and closer in taste to red meat. Depending on how you cook it, goose meat can resemble the taste of a beef roast or even a pork roast. While some people boil their goose meat, the best way to make the most of your goose is to roast it.
By far, roasting will help to make the goose meat as tender and palatable as possible. It also makes the best use of the goose fat.
While it does take a while, the reward is worth the wait. Yes, before you order. Processors will not be able to fit in your geese when they are already running at maximum capacity. I have run across multiple processing places that have reduced to meat chickens only or meat chickens only during the busy season, since they are so busy and are best set up to do chickens, not waterfowl.
All you need is time, a knife and some hot water in a tub that the whole goose carcass will fit into. Any good video on butchering chickens at home will show you all of the steps that you need.
If you can find an at home duck butchering video, that will be even better. The basics are the same no matter the bird. Make sure the video is giving you the specifics, like estimated times and how you can tell when the bird is ready for the next step.
Processing Waterfowl , a Metzer Farm article, will give you some recommendations for processing your geese. The only thing we do differently is we do not add detergent to the water. We used to but have found that it did not make a difference as long as you are swishing the bird around to get all of the feathers wet down to the skin. We butcher geese at home. For just one or two birds, hand plucking is fine. Sadly, the scald done wrong is also the key to a poor and very frustrating plucking experience!
I know this is on chickens, but check it out anyway, all of the steps are the same. It will take you a bit longer than the times stated, but plucking a goose by hand is completely doable. We do it all of the time. You're thinking about raising some of your own meat this year! Wonderful idea! The next step is to pick which animal to raise and pigs are at the top of the list.
Thinking about getting into sheep but want a bit more information on what raising sheep is really like? I'm talking about the full scoop, both good and bad, from someone who knows about sheep. I can Choose a fast growing breed of geese While all geese can end up being used as meat geese, the breeds that make the most sense to use are the ones that give you the fastest growth for your time and feed costs.
Here are some of our geese, this time you can see a Sebastopol, some cross bred geese and more of the American Buffs. Embden is the most popular meat goose Embden geese are the most popular meat geese for a reason, they grow quickly and are easy to find.
If you have the opportunity to by them, Embden cross geese would work well as a meat goose, too. Toulouse is the most popular traditional meat goose breed If you are looking for a more traditional type goose to raise for meat, consider the Toulouse.
These geese will not grow as well as the Embden but are still popular for meat. Large Dewlap Toulouse are not an economical meat goose There also is a Large Dewlap Toulouse that you may see in the hatchery catalog.
Goose breeds selected for looks will not be as meaty As mentioned above, any breed of geese can and surely is used for meat. Some of our American Buff geese walking about on a nice spring day. Canada Goose and venison are the main protein sources for Larsen and his wife. The day I called, he had been out on a goose hunt. I find they are similar to a good cut of beef.
It turns out that goose meat is just as versatile as beef, and the best way to cook it depends on the season. In the fall, the geese have not yet fattened up for winter. Their meat is lean and does not lend itself to roasting. Larsen slices open these fall birds and pops out their breast meat.
They he cooks the breasts like steaks, stir fries them, or even grinds them to fill casings and make Canada Goose sausage. A winter bird, however, is fatter and is ideal for roasting. Larsen said his colleagues at work really enjoy a pulled-goose sandwich that he prepares in a slow cooker at the office. And not only are the birds good to eat—they are also fun to hunt. To catch a goose, Larsen will set up a flock of decoys designed to attract the attention of his prey in an area near to where the geese congregate.
Then he lies down amid the faux geese, waves a black flag to get their attention, and practices his goose calls. Geese have more of a vocabulary," he said. But if they were sideways, I would do a more distinctive pleading like 'Turn here! Turn here! While my dad isn't a hunter, he is a pretty handy guy, so he was able to pluck, skin, and gut the goose himself.
It did take him five hours and, when he was done, the lawn was covered with a fine layer of goose down.
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