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Itsybitsy
Joined: 11 Feb 2006
Posts: 1443
Location: Leicestershire
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 Posted: Sat Oct 21, 2006 2:39 pm Post subject: An olde recipe for cooking Canada Goose |
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Prepare your goose for the oven
Place the goose in the oven on a moderate heat
Place a brick alongside the goose
When the brick is tender so will the goose be
Itsybitsy |
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milkmaid
Joined: 19 Apr 2005
Posts: 7370
Location: isle of lewis
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| Posted: Sat Oct 21, 2006 3:17 pm Post subject: |
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good one
there is another one  ,
take one goose for 2 people
place in sack
bury sack in the soil
leave for 2 weeks
dig up
and eat sack with any sauce you chose |
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Itsybitsy
Joined: 11 Feb 2006
Posts: 1443
Location: Leicestershire
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| Posted: Sat Oct 21, 2006 3:21 pm Post subject: |
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CP
Moderator
Joined: 13 Apr 2005
Posts: 16119
Location: Hampshire
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| Posted: Sat Oct 21, 2006 4:46 pm Post subject: |
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Spana
Joined: 30 Apr 2005
Posts: 2243
Location: North Cornwall
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| Posted: Sat Oct 21, 2006 5:19 pm Post subject: |
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OH NO I've cooked quite a few Canada's. Dont write them off they are scummy. 
If cooked until the breast is still a bit pink they are delicious. Cook the whole bird but only carve the breast meat then next day put the carcass and legs in a big casserole with veggies and some sort of liquid but water will do and put it in a very slow oven- Aga is best overnight-and the next day the legs are as soft as butter.
But we are only poor farmers and will eat almost anything |
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Itsybitsy
Joined: 11 Feb 2006
Posts: 1443
Location: Leicestershire
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| Posted: Sat Oct 21, 2006 6:10 pm Post subject: |
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| Jan wrote: | | OH NO I've cooked quite a few Canada's. Dont write them off they are scummy. |
I'm hoping you mean scrummy
I have to confess I've never cooked a Canada, that recipe was passed on to me, if someone was to give me one knowing their reputation I would've done something like that, or maybe minced it all - I'll try anything once - I'm quite partial to squirrel, you do need several for a dinner party though
Itsybitsy |
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milkmaid
Joined: 19 Apr 2005
Posts: 7370
Location: isle of lewis
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| Posted: Sat Oct 21, 2006 6:16 pm Post subject: |
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i've got a reciepe some where for crow pie 
mine was passed no to me from a cornish man ,carn't remember what his name is he was somebody i got to know who does a lot of shows on countryside sports ,
you know ferreting and that sort off thing ,i'll ask nonie now if they have a couple of spare one next time her boss goes shoting there is a goose control programe up here ,i've just counted over 60 on my back field ,he is allowed to take a limited amount each year ,there are only a few people here that are allowed to |
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Spana
Joined: 30 Apr 2005
Posts: 2243
Location: North Cornwall
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| Posted: Sat Oct 21, 2006 6:47 pm Post subject: |
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| Itsybitsy wrote: | | Jan wrote: | | OH NO I've cooked quite a few Canada's. Dont write them off they are scummy. |
I'm hoping you mean scrummy
Itsybitsy |
Oops  silly me
What do you do with squirrel and how would you serve them? One per person or jointed like rabbit would you leave the head on a whole one?
I can picture the dinner party.
Now, what would make a nice starter for a squirrel main course. |
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CP
Moderator
Joined: 13 Apr 2005
Posts: 16119
Location: Hampshire
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| Posted: Sat Oct 21, 2006 7:15 pm Post subject: |
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| Something with nuts in of course! |
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CP
Moderator
Joined: 13 Apr 2005
Posts: 16119
Location: Hampshire
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| Posted: Sat Oct 21, 2006 7:21 pm Post subject: |
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Did you see Clarissa Dickson-Wright's programme about Hannah Glasse the other day?
They showed a hare being skinned & gutted.  Then she stuffed it & shoved a spike through the middle & spit-roasted it over an open fire. |
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Spana
Joined: 30 Apr 2005
Posts: 2243
Location: North Cornwall
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| Posted: Sat Oct 21, 2006 8:26 pm Post subject: |
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Ive eaten hare but only once. It was really lovely . I didn't see the program, is it on again this week?
Does anyone know what the pudding is called that looks like a milk jelly but is made from some sort of seaweed? |
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Spana
Joined: 30 Apr 2005
Posts: 2243
Location: North Cornwall
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| Posted: Sat Oct 21, 2006 8:33 pm Post subject: |
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| Chicken Palace wrote: | | Something with nuts in of course! |
Ive only just got that. I didn't think nuts sort of nuts but the other sort of nuts and didn't see why It was funny. But now I see its the nuts sort of nuts it is
I know, I know, but Ive got a headache |
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debcat
Moderator
Joined: 13 Apr 2005
Posts: 8815
Location: Isle of Lewis
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| Posted: Sat Oct 21, 2006 9:05 pm Post subject: |
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Itsybitsy
Joined: 11 Feb 2006
Posts: 1443
Location: Leicestershire
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| Posted: Sat Oct 21, 2006 9:11 pm Post subject: |
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| Jan wrote: |
What do you do with squirrel and how would you serve them? One per person or jointed like rabbit would you leave the head on a whole one?
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I jointed like a rabbit, no fat on them so they need to be casseroled, and I'm not very good with barbeques. The last ones I did I had a friend coming to stay for the weekend, we went to the pub, and some other friends asked me what I was doing for dinner, so I said "Squirrel, with hazelnut sauce" (it was). Nobody believed me, including my friend although he knows me well enough to suspect it may have been true.
A nice starter . . . .hmmm . . . well it's got to be something equally obscure, I make a nice pate (although I say it myself) so how about pigeon or muntjak liver pate with some nice bread.
I did rather fancy making fox liver pate (all from roadkills of course) till I watched an episode of "New Tricks" and now I'm not so sure, although a doctor did say it couldn't happen!!
Itsybitsy |
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Spana
Joined: 30 Apr 2005
Posts: 2243
Location: North Cornwall
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| Posted: Sat Oct 21, 2006 10:07 pm Post subject: |
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| What happened with the fox liver pate then? |
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