Mudbug, I'd love to know how it turned out. I've got some wild Canadian goose to cook as well (breast and thigh) and I've never done it before. I like the idea of the stronger flavours (molasses, ginger) in case I don't like the gameyness of the meat (I'm going to brine it first). Best of luck!

You might have difficulty getting a response from mudbug, since this thread is over a decade old, and he hasn't posted anything since '07. But I would be happy to chime in. First, a little pet peeve to get out of the way. The goose in question is the Branta canadensis, commonly known as the Canada Goose. Note that I didn't say Canadian. It's Canada Goose.

Next, from my experience, Canadas are usually not very gamey or fishy because of a near-herbacious diet. If need be, Canadas will eat small fish and such, but the vast majority of their diet is made up of grasses and crops. You should see a soybean field after a large gaggle of Canadas is finished with it.

I like my waterfowl to be cooked as simply as possible, especially when we start talking about geese. Perhaps the best goose I have ever eaten was seared and roasted, served with a variation of a Cumberland sauce, and some herb roasted potatoes. As with most waterfowl, you will want to cook the goose to medium at the most. Anything beyond that will dry it out and accentuate any gamey taste that may be present. Don't be afraid to add extra fat; in fact I would encourage it. Basted with butter, wrapped in bacon, whatever you have to do to prevent it from drying out.

Now to your particular geese, are the breasts and thighs separate?

Thanks tylerm. I looked at 11/22 and didn't notice the year. Here we are, several generations of geese later! (One might think they'd delete these old threads, but I guess they serve as a reference point). 

Now, my goose were shot here in Canada, so they are by geography alone 'Canadian geese', species aside. (I take it that "Canadian geese" is a common inaccuracy south of the border, thus your pet peeve?) I think you're correct, though, the goose shot in Michigan referred to (inaccurately) above were Canadas - Brants- so your correction stands. Now, I don't know what I have are Canada Goose (an inlaw shot them, and my partner didn't think to ask what species) but yes, that is a distinction that the original poster didn't make but we know what he meant. And yes, the breasts and thighs are separate.

Just as an aside, there are two distinct groups of Canadas emerging in southern Canada. Those that normally migrate - likely the ones being hunted in the US - and those that don't and are on 'popcorn welfare'. We now have a year round resident population that fouls the beaches and attacks you for food, eating garbage, popcorn and tossed hot dogs, which are themselves barely edible even to humans. Hardly an appetizing behaviour. So I'm guessing that these aren't Canadas, just because of a growing disinclination to eat them (at least in the Toronto area) because of the off-putting association with garbage. That, and they're too fat to fly very far, disabled by obesity. But I don't know for sure. 

Do breasts and thighs require different treatment? (Likely). If so, and since they've been frozen, I was thinking I might braise them as a stew. Though I very much like your advice of just cooking them to medium - most of us grew up on overcooked birds and are not anxious to repeat that experience. 

Alex

Braise, smoke or confit.  Low and slow, cook until tender.  My preference and instinct would be to smoke, but I live in SoCal and outdoor cooking is less of a challenge.  If you choose to braise, slash and brown the parts slowly so as to completely render any and all fat.  Goose fat is gold whose highest purpose is cooking potato pancakes.

BDL

I can't offer any sort of cooking advice for the Canada goose but I can offer one tidbit on the taste.  I won't be offended if someone deletes my post for lack of content.

The only time I've eaten this creature in my life was in first grade, Mrs. Swint's class.  Her son prepared them and she brought it in for us to try.  I still remember the utter deliciousness of the bird.  I can remember what it tasted like, what it looked like and what it smelled like and I'm pretty sure it will be on the menu in my version of heaven.

Well, Tyler, you beat me to it on the name of the bird. Canadians are people from up north. Canada goose is the correct nomenclature for the bird.

That aside, I suspect that there was some confusion in the original discussion, and that Cape Chef didn't realize the op was talking about a wild bird, rather than a domestic goose. From a cooking standpoint, you really can't consider them the same bird, as neither the fat content nor the texture of the flesh is the same.

Canada geese have dark, red flesh, and, in many respects, should be treated like beef. The breasts, for instance, should be broiled only to the rare stage. Much more than that and they toughen up. Treating it like a magret---which is the breast of the quite fatty muscovey duck---is a sure-fire way to destroy it. All that scoring of the magret skin, for instance, is so the fat can better render out. But a Canada goose doesn't have that fat. Just the opposite, in fact.

Day in and day out, if I'm making just the breasts, all I do is season them, and pop in the broiler. Depending on size, 4-5 minutes per side is plenty. Then serve with an appropriate sauce.

For a change of pace, however, I really like dishes like fried goose in ginger sauce. But, again, cooking time has to be watched carefully.

Although I like smoking a whole goose, I don't think I'd do just breasts that way. And, unless you've got an outside source of duck or goose fat, there's no way you can confit a wild Canada. The fat just isn't there.

This may indeed be Canada Goose, then. The flesh is deep crimson, sort of like beef but even more burgundy tinged, not the bright red of a piece of store-bought beef. And I don't really see much fat. Anyway, I doubt it really matters since whatever the species it is, it's wild and lean and has the characteristics described above. 

I think I'll do the rarer way with the breasts, and the legs I'll probably braise separately. The waterfowl page I checked said to cook everything thoroughly, but it was a government site so I suspect they elevate caution over all other considerations such as palatability.

I might even try a confit with the legs after another hunt, perhaps when I get a couple more to make it worth while. I'd heard the term before, but wasn't really sure what it was. But a quick read has me very interested. It sounds like a very traditional way to treat game, and that interests me, if I can round up some duck or goose fat. You guys really know your stuff. 

Thanks, all!

Your description of the flesh sounds balls on, XanderMac.

You might be interested in knowing, too, that there are 14 subspecies of Canada geese, differing primarily in size. These range from the Lesser Canada, which is barely larger than a mallard, to the Giant Canada, which can reach 23 pounds.

This, obviously, effects the size of the breasts, and, ultimately, cooking time. Most of the geese harvested in the U.S. are flight birds of standard Canadas, which average 11-13 pounds. My cooking times and procedures are based on that.

You're breasts likely came from a standard or the next size up. But, just in case, monitor your cooking time carefully.

Yes, it definitely fits the bill of a Canada goose. However, there are several other species that it could be, and you would probably never be able to tell without the rest of the carcass. However, the only relevant point is the size, as KY mentioned. Other than that, I don't think it will make any difference to you if it's a Canada or a Snow goose. For culinary purposes, you probably won't be able to tell the difference, even though the two are not at all related (different genus altogether).

You're probably right, Tyler, that XanderMac won't be able to tell by looking at them, because of unfamiliarity. But guys like you, me, and OldPro should have no problem. The flesh of Canadas is much darker than that of snow/blue geese and specks. Brant are about as dark. But considering that XM is in central Canada, it's doubtful that they are brants.

If the were specks, of course, I'd have to advise XM that they are bad for you, and should be carefully wrapped, chilled, and overnighted to me for proper disposal.

Swan and Canada goose meat could be confused. But, from a size perspective, there's no question if they are swan breasts.

I don't have enough experience with them to know for sure, but my impression is that sandhills are about the same color as snow geese. That is, somewhat paler than Canadas.

From a cooking viewpoint, none of this matters, as they should all be handled pretty much the same. The key: Beware of overcooking.

Quote:

Originally Posted by KYHeirloomer 

The flesh of Canadas is much darker than that of snow/blue geese and specks.  

I'm glad to see that you know that snows and blues are one in the same, and merely different morphs of the same species. I had a debate with someone at Thanksgiving (an uncle that fancies himself a hunter) who tried to convince me that they are distinct species because they look different. While that might have been the belief 50 years ago, I think today it is commonly held that both snows and blues are members of the same genus (which one exactly is debatable) and species.

You are very correct about the color of skin. I always thought that Canada goose meat had a similar color to coagulated blood. Very dark. Specks on the other had look like an oversized duck when breasted out.

As an aside related to specks, we consider them oversized ducks here, in that they can be decoyed much like a duck, will often fly with ducks, and often aren't much larger than a duck. But boy they taste great. I always get excited when I see a flight headed my way.

Just don't get too excited, Tyler. That usually translates, with an O/U,  that you miss the first shot by shooting over them, and miss the second by shooting under.

It's quite common, among old timers (and not so old ones, come to think of it), to think of snows and blues as different species. But keep in mind, most hunters are just that, hunters. They're not zoologists, and pass along the info they were taught by other hunters. So a lot of information, that is technically incorrect, gets passed down, one hunting generation to the next.

Forget them being different species. How about the believe that blues are the immature version of snows? I've heard that more than once.

Wasn't aware that their genus was under dispute, but, rather, it was a subspecies thing. My understanding is that blues are a dark phase of the lesser snow (which, of course, makes them both the same subspecies), but that the greater snows are always white.

But maybe we best get back to cooking 'em, before we bore everyone else to death.

I want to apologize for myself and Tyler to anyone who is put off by this discussion.

What you have to understand is that waterfowlers can happily argue this minutia for hours at a time. When you're sitting in a blind, with icicles hanging from your lower lip, and sleet spitting on a north wind, and the birds ain't flying, and the coffee jug is empty, and even the Chesepeake wants nothing to do with the weather, well, what else can you do to keep amused?

To finish the topic off, I've read before that there is some dispute as to whether Snows fall into their own genus (Chen) or if they fall under the Anser genus with other grey geese. Some also say that Chen is a subgenus of Anser. However, I think none of this has anything whatsoever to do with cooking a goose. So back to the topic we go. My apologies to the innocent bystanders that have been subjected to my bantering about taxonomical oddities.

So, bringing this back on track, I happened to come across this recipe. Obviously, I haven't tried it yet, but it sounds incredible. I mean, figs and specks, how could it be bad! The recipe came off of Cork Graham's outdoor webpage:

Specklebelly Goose with Fig Sauce

Fig Sauce Ingredients:

1 can chicken broth 

1 tsp Herb de Provence 

1 cup of sugar 

10 figs 

1 tsp salt 

2 cups of Pinot Noir

Steps:

1. Finely chop six figs and add to a saucepan. 

2. Save four figs and cut them lengthwise into sixths and set aside. 

3. Add all ingredients and bring to a fast boil, thicking the sauce through evaporation—about 25 minutes on high heat. Sauce should be the consistency of thin jam. 

4. Add the figs slices and simmer for another 10 minutes and set aside. 

Goose Ingredients:

1 Specklebelly goose 

1 large red onion 

1 tbsp Salt 

1 tbsp Black pepper 

1 tbsp Olive Oil 

Steps:

1. Brine the goose over night in a gallon of water with one cup each of sugar and kosher salt (use only ceramic or plastic containers so that there’s no reaction of the brine with metal). 

2. Drain the brine and pat away the excess moisture on the goose and place it back in the empty brining container 

3. Let is dry in the refrigerator for at least 6 hours. 

4. Place the red onion in the cavity and rub the goose skin olive oil and then the salt and black pepper. Truss the legs or simply stick in the open cavity under the tail. 

5. Place in a cast-iron skillet and place in an oven that has been preheated to 400-degree Fahrenheit. 

6. Roast for 25-30 minutes at 400 degrees. 

7. Remove and let rest for 10 minutes and then carve, serving with a two cooked fig slices and sauce. 

8. Save the goose drippings and use to brown the potatoes. 

That sound really good. I will have to write that one down and hope for some specks come Christmas.

The taxonomical stuff is interesting, so please don't hold back on my account.

I'll see if I can post a pic of the flesh and then you can really have at it.

My dogs were circling me as I was removing the wrapper after defrosting it; my German Shep especially seemed to sense some primal nectar of the canus lupus ancestors was close at hand. I let her have the blood that had drained off so I expect she'll be baying at the moon tonight in appreciation. 

I've enjoyed sitting on the sidelines on this thread.  KYH and Tyler know their stuff when it comes to waterfowl  I took my grandson and son duck hunting four days in a row over the Thanksgiving hilidays, so I'm just now getting rested up enough to type a response. We also had a memorable duck dinner with the first mallard my grandson harvisted, along with a pintail and a teal.  It was a great weekend

In my opinion, you should treat wild goose breasts like beef, as KYH indicated.  Salt and pepper lightly, and broil or grill, basting with butter and red wine, and/or wrapped in bacon, and you will have a memorable meal.  It should not be cooked past rare to medium rare, and you will not be disappointed.  Cookid in this fashion, their is NO gamey taste that some people find to be undesirable.  This works equally well on snows, Canadas, and specks.  Sandhill cranes, aka known as the "ribeye in the sky", is also wonderful, grilled rare to medium rare.  I have used KYH's ginger sauce on grilled snow goose breasts, and they were outstanding.  Grilled duck or goose breasts are also good with a jezabel sauce.

The specklebelly with fig sauce looks wonderful.  I think I need to give that a try. I have tried a number of KYH recipes and have yet to be disappointed.

Not hedging my bets or anything, OldPro, but that's not my recipe, and I haven't tried it.

But it does sound good; which is why I posted it.

I was really glad to hear about your grandson. Isn't it great when you introduce a new generation to outdoor pursuits!

Reminds me of the last time I hunted with the folks at Third Coast. A guy came down with his son, who'd never hunted geese before. Kid was maybe 12.

We all but turned cartwheels trying to get him one. Then, just before we started to pick up for the day, in comes a pod of four, wings locked and feet pointing straight at us. The kid was practically quivering, but he paid attendtion to the guide and held tight until given the word. He popped up and, with his little twenty gauge, fired once and dropped one of them clean as a whistle.

A great way to end the day.