Text 25370, 73 rader
Skriven 2012-05-29 05:50:09 av Dave Drum (1:18/200.0)
  Kommentar till text 25352 av DAVE SACERDOTE (1:123/140)
Ärende: Getting goosed
======================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> to get harvested before they have burned off all the stored
 DD> fat -- I think. I'm still not a fan.

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

What do the wild geese use for fuel when flying long distances then? Stands to
reason that there is stored fat for the muscles to burn. And that it has to be
a balancing act for the migratory bird to get right to the point where it has
all the fat it can take off with ... to start out.
 
 DS> Farmyard geese are very fatty, but that's a result of selective
 DS> breeding over centuries of domestication. Wild geese are wicked

Dat's true. Some of them get so pussy fat that it's no longer necessary to clip
their wings to prevent them flying away.

 DS> lean, and roasting them is best done slowly and carefully and
 DS> with plenty of larding. Jim's stated method of covering the
 DS> breasts with bacon strips is the way I've always done it.

There are other things I like better that are readily available -- so, I give
goose a miss. Domestic or wild. 
 
 DS> Now about migration:  Do you have any geese that seem to be around
 DS> all year round, like we do? As long as there is open water, we have
 DS> geese that winter over. They're not native birds, though. The
 DS> geese that we have here in the winter are the ones that are summering
 DS> in Yellowknife.  The geese we see in the summer spend their winters
 DS> further south. The migration patterns are much more complicated
 DS> than "all the birds fly south to Mexico and then fly north to
 DS> Canada."

That could very well be the case. We are near one major (navigable) river and
fairly close (75 miles) to another. And lots of lakes and BIG ponds around. And
none of the birds wear name tags like "HI I'm Gus from Tampico" or anything. In
season I sometimes see Vees of birds going east-west rather than north-south.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Goose w/Wine Sauce
 Categories: Five, Poultry, Wine, Fruits
      Yield: 6 Servings
 
      4 lb Goose, cleaned
           Butter
      1 lg Onion
    1/2 c  Dry red wine
           Apples; cored, quartered

  Stuff goose with apples. Butter the bird and put in
  roasting pan. Cut up onion and put in pan. 

  Pour wine over bird and put in 400øF/205øC oven for 25
  minutes. 

  Reduce heat to 350øF/175øC and roast for 2 hours.

  Thicken pan juices and serve with rice.
  
  Submitted By Ellis S. Cohen - 13 NOV 1994

  Uncle Dirty Dave's Archives
 
MMMMM

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