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Category: Ethnic/Europe
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: . Wild Geese - Basic Information
Ingredients:
1 Servings
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WILD GEESE
Method of Preparation:
The goose family includes (although not all of them are legal in all flyways) the white-fronted, snow, lesser snow, Canada or wild, brant, and black brant. Geese range in size from the Ross, which will weigh around 3 pounds, through the brant (to 5 pounds) to the choicest Canada goose, which will run around 9 pounds for an adult male. Ducks are not only smaller, but have a relatively wider range of sizes. The European teal will go about 10 ounces, but the most popular mallard about 2 1/2 pounds, and the largest, the Pacific eider, about 5 1/2 pounds. Whatever waterfowl your hunter comes home with, the meat is dark, rich, and flavorful. This is one meat that should be served just as rare as your family will allow, even bloody rare. Older birds benefit from marinating overnight or for 24 hours to tenderize. Use a red wine or a marinade that will blend with the final dish. Old birds, even though marinated, should have moist cooking, but they still can be roasted. Put about 1 cup of water in the roaster to be sure there is steam to moisten the bird. As a general rule, waterfowl should be at room temperature when put into the oven. If it is preheated to 500 degrees, a 6 pound goose will take 1 hour and 10 minutes or less; a mallard cooks for 20 minutes for very rare, 30 minutes for medium-rare. (These times are for unstuffed birds.) Serve hot or cold with Lemon Butter (the recipe for which is included in this collection). Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 06-12-1997 |
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