Author Topic: Cooking a gander? (Read 3147 times)

Penninehillbilly · « **on:** January 16, 2022, 03:09:18 pm »

Hi, yesterday we finally dealt with one of the ganders, (had 3 so a lot of fighting in reduced area)
At about 20months old, I got fed up of plucking, ended up skinning it.
Any tips on cooking so he doesn't get the final laugh on us?

macgro7 · « **Reply #1 on:** January 16, 2022, 03:17:49 pm »

Wouldn't roast - research some Bangladeshi curry recipes - they eat a lot of ducks etc
Perhaps something slow cooked.

Fleecewife · « **Reply #2 on:** January 16, 2022, 05:32:07 pm »

I would roast him, for longer than a younger bird. Cover breast in bacon to protect it, then greaseproof paper, then foil or a roaster lid. High temp at first until it's starting to cook inside, then turn oven down low, or right off for an hour, then a med temp til tender. Finish off hot for 10 mins to crisp the top. That's how I do hogget or older mutton and turkey, and it comes out very tender

Penninehillbilly · « **Reply #3 on:** January 16, 2022, 06:39:51 pm »

I should have said, took off legs and wings, so I suppose a goose crown?
We will look to see if we have any bacon in freezer.
While I was walking up the fields I was wondering what to do,

Would I be better taking the meat off the bone, making a foil parcel with butter and a few herbs?.
It IS tempting to roast this one, maybe slow cook legs and wings? (Sinews felt tough!) if it doesn't work out his brother will get different treatment ☺
But we have a wood fire rayburn, so once temperature is up, it stays up.
Let one of the cockerels (bigfella) out today, (in polytunnel) covered the other up in a dog crate, bigfella must have got the cover off, what a bloodbath, even through bars. Literally blood splashed everywhere. (Looks like mainly from combs), Bigfella has just shortened his lifespan. Smaller chap was out during the week and no fighting.
So its debatable whether it's gander or cockerel next weekend.

Fleecewife · « **Reply #4 on:** January 16, 2022, 10:03:05 pm »

Does your Rayburn have a bottom oven, a simmering oven, like an AGA? You could put him in the bottom oven for a while once he's starting to cook. It's quite a good cooking method - hot until up to a cooking temp throughout, then cooler to gently cook through, the longer the better, then hot to brown.
You could stick him in a big pot, covered with water, herbs and vegetables and make a wonderful meaty soup or stew. Best to leave it to cool overnight so the fat sets on top, scrape it off then reheat to eat. Soup and stews are always better reheated. Were it me I would make stew or soup rather than try to get the meat off raw. Once it's all cooked in liquid the meat will fall off the bones and you can lift them out of the pot.

Penninehillbilly · « **Reply #5 on:** January 17, 2022, 02:44:32 am »

We ended up taking the breast meat off, browning it in frying pan, then wrapping it in foil with butter and a few herbs, s&p, an hour or so in oven. It was much better than I expected

. There is enough left from tonight for tomorrow. The carcase, legs and wings, + veg will go in a stewpot tomorrow, to leave overnight and then skim for Tuesday/Wednesday.
Then another couple of days and we start again

Richmond · « **Reply #6 on:** January 17, 2022, 08:45:01 am »

We take breasts and legs off older geese and put the meat in the slow cooker. Very tasty.
I do however have some surplus ganders here atm hatched last June which will be plucked and kept whole for roasting, as soon as there is freezer space. I gave one to my sister in law for Christmas - geese make handy presents :-)