Text 25352, 41 rader
Skriven 2012-05-28 22:01:56 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Getting goosed
======================
DD> Never hunted geese for the pot...
DD> being very fatty and very dark meat.

JW> Wild goose is much leaner; it tends to be dry and stringy.
JW> Especially during the spring hunting season when they have just
JW> finished migrating. To the point that I cover the breasts with bacon
JW> strips when roasting a whole bird.
 
DD> Possibly the goose you guys get at Trails End, Canuckistan. 
DD> Where I am we're in/on/near major flyways and about mid-point 
DD> in the migration ... so they tend
DD> to get harvested before they have burned off all the stored 
DD> fat -- I think. I'm still not a fan.

I'd probably consider New England to be mid-point in the migration
(more on that later) but I _have_ hunted and eaten wild goose. And
you're correct about the dark meat, Dave, but dead wrong about the
fat.

Farmyard geese are very fatty, but that's a result of selective 
breeding over centuries of domestication. Wild geese are wicked
lean, and roasting them is best done slowly and carefully and 
with plenty of larding. Jim's stated method of covering the 
breasts with bacon strips is the way I've always done it.

Now about migration:  Do you have any geese that seem to be around
all year round, like we do? As long as there is open water, we have
geese that winter over. They're not native birds, though. The
geese that we have here in the winter are the ones that are summering
in Yellowknife.  The geese we see in the summer spend their winters
further south. The migration patterns are much more complicated 
than "all the birds fly south to Mexico and then fly north to
Canada."

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