1) You do not have a sense of humour
2) Think all wild animals wear country gent costumes and talk to each other when we ‘humans’ aren’t watching
3) Are a vegetarian person
You may find it offensive.
Ok so it’s Christmas and a credit crunch one at that. The last of my 12 blog entries for an alternative Christmas Fayre, I give you an idea how you can control the vermin on your land and cook up a tasty dish… for free!! Please enjoy, share your own recipes of your ‘Farmers Foe Fayre’. Feel free to send in pictures of your finished dishes.
Farmers Foe Christmas Fayre No 11:
Canada Goose:
Because of their inefficient digestive system and the low nutrient value of plant material, Canada geese need to eat large quantities of vegetation. When grazing they may produce droppings at a rate of one every six minutes. The droppings contain bacteria that may be harmful if faecal matter is inadvertently swallowed and they also make grassed areas unattractive and paths slippery.
Unsightly and unhygienic areas of mud and droppings which are expensive to re-seed frequently occur. The geese may trample as well as graze pasture and crops.
If the droppings are passed into water bodies they may cause increased nutrient loadings leading to possible toxic algal blooms and low oxygen levels in the water.
The large size of Canada geese makes a collision with an aircraft a particularly hazardous event. Although no fatal incidents have occurred in the United Kingdom, serious collisions have occurred elsewhere. (all the above info courtesy of DEFRA TIN: control of Canadian Geese!)
So for the hungry, here we have;
Roast Canada Goose:
Ingredients
1/2 cup (1 stick) butter
1 cup carrots, shredded
1 cup celery, diced
1 cup onion, finely chopped
1 medium apple, cored, peeled and chopped
4 garlic cloves, finely chopped
1 cup veal (or low-salt chicken) stock
1/2 cup dry white wine
1/4 cup chopped fresh parsley
2 tablespoons dried rosemary
2 tablespoons dried thyme
4 bay leaves
1 teaspoon salt
1 teaspoon cracked pepper
1 whole wild goose, about 7-10 pounds
Preparation
Pre-heat oven to 375 degrees F.
Melt the butter in a large sauce pan over medium-low heat. Add the carrots, celery, onions, apple and garlic. Sauté for 8-10 minutes. Add the stock, wine, parsley, rosemary, thyme, bay leaves, salt and pepper. Turn up the heat and bring to a boil for about 1 minute. Lower the heat to medium-low and simmer for 6-8 minutes.
Pour the vegetables and liquid into a large roasting pan fitted with a lid. Turn the bird breast-side down and nestle into the vegetables and liquid. Spoon some of the liquid and vegetables over the goose and add more water (or wine if you like) to submerse the bird half-way. Cover and roast about 1 1/4 hours. Turn the bird over, facing up, and cook another 15 minutes, uncovered or until a meat thermometer registers 160 degrees F when inserted next to the leg bone. Remove and let the bird sit for about 10 minutes before carving. Spoon some of the juice and vegetables over each portion of sliced meat and potatoes.
Serves 4-6.
Wine Recommendation
The dark and heavy nature of wild goose meat needs to be enjoyed with a solid, bold, red. A syrah drinks beautifully with this meal, perhaps the Qupé vineyard from the central California coast. This wine is produced and bottled by Robert Lindquist; a reasonably priced wine and a good value.
Read more: Wild Game Recipe: Upside-Down Roast Canada Goose http://www.globalgourmet.com/food/egg/egg1196/cangoose.html#ixzz186TVBB3k
Disclaimer
The views in this blog post are my own. I have not tried any of these recipes, so don’t blame me if it all goes wrong. I have included links and credits where applicable.
Some of the animals mentioned in the blog are protected species so please refer to www.defra.gov.uk before turning the gas on.
We take no responsibility what so ever for indigestion or law suits which may arise if you do not take heed!!!
Bon appétit
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