what do geese taste like?

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i have a chinese goose, who lays and an african gander and lady. i love them. this is the second year for the chinese to lay. would like to hatch some out for meat. have never had goose meat. does anyone raise geese for meat? how does it taste?is the cooking process any different than a turkey? thanks, laura

-- laura cavallari (ladygoat13@aol.com), April 14, 2001

Answers

Laura, If you prepare a young goose, it tastes alot like manatee. If you get it older, and tougher, it tastes more like bald eagle.

-- John James (jjames@n-jcenter.com), April 14, 2001.

seriously it has a very good flavor we roast it like a turky its basicly a dark meast the domestic are much better than the wild and old ones tend to get tough. oh and save the goose greese it has a very low melting point and in eourope is used in premium pastries some people use it like butter on toaste

-- george darby (windwillow@fuse.net), April 14, 2001.

I must have done something wrong when I cooked one a long time ago.It tasted like cooked rubber bands.I preffer guinea hens raised on pasture and bugs.Mine was a chinese also.Never tried one since.

-- SM Steve (A12goat@cs.com), April 14, 2001.

Hi Laura: We raise geese and many of our culls go into the freezer. Geese are wonderful to eat. There are many different ways to prepare it. It is darker and perhaps a bit richer than chicken/turkey but the taste is very rich and full. Goose is cooked differently because it is fattier than turkey. There are a lot of good recipes out there for goose and we have found that our favories are the spicy or fruit ones. They seem to compliment the flavor of the meat the best. The Chinese are smaller so they also dress out smaller which we find appealing. Many people don't want a 14-16 lb goose but our 7-8 lb chinese are something they'll try. Once you've tried it... yum.

-- Trisha-MN (tank@linkup.net), April 14, 2001.

I agree with Trisha, there are a variety of ways to cook goose. We skined ours and roasted, so the meat tended to be drier. I always told folks the breast tasted like lean, good quaility beef. The "darker" meats were more rich and moist. It is a very rich meat, even skinned.

We liked stuffing cut up oranges or rhubarb into the cavity. The fruit flavors did go well with the taste of the meat.

-- Kathy (redfernfarm@lisco.com), April 15, 2001.



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