How To Prepare And Cook A Canada Goose. TheScottReaProject.

In This video i show how to prepare and cook Canada Goose Breast,I start by breasting the bird out,then attempt to cook the breast like a steak( with very pleasing results),and serve it with a great,red wine and blackcurrant sauce.Considering this bird is not the most prized of the goose family it turned out fantastic.
Please note this Goose was breasted out,but the remaining meat was not wasted.
Many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..

[@zerofret4207]

That looks fabulous! I'm headed to the park now with my crossbow!

[@christophersnedeker2065]

If only you could

[@Gearsturfs]

@@christophersnedeker2065 don’t get caught lol

[@mn-dl8xz]

😂😂😂

[@jonprendergast7705]

🤣🤣🤣🤣

[@BigMerkGee]

How he turned out for you?

[@grizzlor5340]

Hey Scott, try this when you skin another one. If you feel at the base of the throat, just at the top of the breast bone, you will notice a hollow spot. Pinch the skin there and lift just enough to make a slit with your knife. Once the slit is made you can slide your finger in and start to peel downwards. This method removes the need to pluck any feathers, thus minimizing the mess. Hope my tip helps.

[@milwaukeegregg]

The best part of you shows is you do it at home using basic pots and pans anyone would have... It's comforting to the viewer......

[@TheScottReaproject]

milwaukeegregg Thanks my friend that's exactly what i was trying to achieve real people,cooking real food in there homes,many thanks.Scott

[@TheVonhollan]

Those pesky Geese are abundant here in New York USA! They leave there droppings every we're in the parks. There as big , if not larger than a small dogs droppings! They show up with out a passport. Hissing at the children and chasing the old. It is time i open a restaurant and solve or at least diminish some of the problem. love the show always.

[@johnpaparella4995]

You can fill a freezer in a season! The bag limit is generally very high

[@johannesrobertson197]

There's a pair of these pricks on my roof every day squawking at odd hours of the morning. I'll use this recipe on them!

[@lilith5865]

LOL!

[@michaelcaza-schonberger9282]

Johannes Robertson A lot of us this side of the commonwealth would agree with you completely, myself included. They may be our national bird, but they’re also our national pest.

[@valac4199]

Michael Caza-Schonberger You will love this kzbin.info/www/bejne/hJjNkmRrgt6YoNE

[@simbull1175]

They’re wonderful animals

[@londontaxijim9526]

What I love about this guy is that he can produce from a standard gas home cooker and Tefal frying pan, a meal that most commercial Chefs would want to lean over his shoulder and copy.

[@btsaucedo1]

I got a Canada Goose this year too. I made carne asada out of half of the breast and jerky out of the other. It was the first time I had ever had Canada Goose, it was bomb! It really does taste just like beef. "Rib-eye of the sky" as they say. Cool video.

[@TheScottReaproject]

Aldo Raine Love that name Aldo,"rib eye of the sky",will nick that one off you mate,cheers.Scott

[@Hogslice]

Hey Scott, I know this is an older video but I just want to say that I appreciate it. You do a great of showing what to do and how to do it. Thanks for your time making this. I learned from another video of yours how to debone a turkey. I deboned one for Thanksgiving in the states last year, brined it and man it was good. My family really enjoyed it and thought I was a professional deboner! Thanks for making all your videos!

[@danevlogs5]

kzbin.info/www/bejne/q6OylXqMfNylr7s

[@beverlygentry3166]

A friend gave me a Canadian Goose and I hadn't a clue, used your recipe and it was unbelievable. No words to tell you how great it was. And the pan sauce has been used in my kitchen over and over with beef and pork tenderloin. Fabulous, can't beat it.

[@attananightshadow]

Their livers and hearts are delicious as well as the meat,pending you don't overcook it

[@BlGSac]

Scott Rea Im Starting to become a butcher my boss is amazed at me butchering keep up the work its amazing I got a good pork so what I did turn on my pc saw your ultimate butchering guide about a pork im very happy I hope u grow the best Butcher ive been a butcher for about 2 months these ard helping me and keep,up the amazing work :-)

[@Broxty]

Easily the best butcher, preparation and cooking I've ever seen on youtube. Can't believe you don't have your own show on tv.

[@superlogh]

Great vid as always. Not sure how often your prepare goose but next time try this: instead of plucking all the feathers out, like you said it's a pain in arse, soak a flannel or bit of rag in warm water and you can literally slide it down the bird and the feathers come out easy as pie.

[@TheScottReaproject]

cheers Sam.

[@johngiff2978]

This man is a great teacher, great butcher, great hunting promoter, and a great chef. Love the video Thanks!

[@biteme9486]

3:32 “We’ve got absolutely thousands of them” Bruh you should visit North America sometime.

[@jkreviea]

Ohio seems to be the Canadian goose capital of the world. Mean little fuckers, too...shitting everywhere. But it's still fowl...medium rare?

[@jeffersondavis1299]

They are native in North America, not in the UK

[@lightningleaf23]

@@jeffersondavis1299 they come to the U.K. to avoid the harsh North American winters in huge numbers

[@austinbevis4266]

@@jkreviea yeah exactly. I’m in Cincinnati and they’ve completed taken over. There’s way too many. Idk why they’re still a protected species here.

[@jkreviea]

@@austinbevis4266 right on. I'm on the east side in Amelia. Small world!

[@dans5277]

You're right its madness, we have the same problem too. they were on the endangered list and forgotten to be taken off.

[@phillusty]

Scott....can I tell you how we cook those geese in Canada?It's called a sagabon...plucked goose hung { a stick poked through at either end to hang it on} on a 6 foot high tripod over a dripping pan beside a small fire made with whatever wood grows in that part...slight and slow spin and a flip end to end every half hour...baste with drippings takes 4 hours or so...but is ambrosia....serve with tea and bannockCheersPhil from Ontario

[@DistrictYamz]

Phil Lusty shit that sounds fantastic... im hunting one now lol.

[@danevlogs5]

kzbin.info/www/bejne/q6OylXqMfNylrw

[@mrfetterly]

Hi, just wanted to share... shot my first goose this year and cooked it that day. left the meat on the bones but removed everything else. rubbed Dijon mustard and mayonnaise all over it to keep the bird moist and then wrapped it in bacon. put it in the oven after I set it over some sliced apples and pear. (cooked it to 180 deg internal temp) It came out beautiful. went to cut it and serve to some company (and the fellow I shot it with) but was told that if it bleeds (which it did) it is under done. since everything was timed to come out at the same time (veggies and potatoes) I was on a time crunch. ended up putting it in the microwave which totally ruined it and dried it out. I see here you just ate it rare. read your comments about that on your page. next time I know better! your food looks awesome. thanks for all the tips.

[@RobertMcKenzie]

Looked awesome. I don't think I've ever had a Canadian Goose.. must try one day.

[@TheScottReaproject]

you gotta try it Rob, I was very pleasantly surprised my friend. many thanks. Scott

[@tmoonias807]

I’m an ojibwe from northern Ontario (Canada), can’t believe I’m learning from a guy across the world. This is awesome

[@ronbuffington5841]

I have found you pound them out like cube steak, then country fry them they are awsome!!!!!! My family loves goose here in Michigan

[@whapeepoo]

Thanks for taking the time to make these videos. They are so fun and interesting. Lots of love from Canada.

[@cobykeim9274]

Love your videos am only 12 and watch your videos all the time and am new to the Chanel keep up the good work bro

[@TheScottReaproject]

many thanks Coby.nice to have you on board my friend. thinking of doing a 3 game bird roast this week, a pigeon stuffed into a duck stuffed into a pheasant all completely boneless.so we will see how it goes. its good to have some younger viewers like yourself. and There's plenty of videos to keep you busy. all the best Mate.Scott

[@carlosvictoriafalcon637]

My son just shot two geese this morning and I will share this recipe with him. Thanks Scott.

[@bakugosrage8976]

Thanks Scott for doing a geese prep. I wish I started hunting them earlier because the breast are good of you brine each lobe for a few hours and then either pan fry or grill till medium rare. I keep the drumsticks to put in the Crock-Pot for taco meat or pulled meat sandwiches.

[@sexypicard]

Very helpful, thank you. I tried roasting my last canada goose and wasn't too pleased with it, very tough and dry but I'll try this next time.

[@akowned1]

Great video, my mouth is watering. I agree about the plucking... no fun.

[@suzilindblad5207]

I've got a lot these walking munchables right outside my bedroom window waking me up honking their heads off at all hours of the night! You made this look so delicious, thinking I might give it a try.

[@cstavro]

brilliant! I used grenadine and cognac instead of cassis and red wine, and it came out super lovely. I cooked to medium rare, then thinly sliced the breasts and heat them through in the sauce. Still super tender and tasty!

[@nuffsed10]

this bloke knows his stuff.

[@GreenFamily2007]

These geese are terrible here in Canada!! They take over and ruin our beautiful parks with their poop everywhere, and they're nasty too! They'll attack dogs and kids, and adults sometimes too just for getting near them. They walk through the parks like they own them. It's just crazy. My husband and I call them rats with wings.

[@michaelbowers3736]

that's how Americans feel about pigeons, seagulls and your geese. (not saying you don't have them)

[@larrytebeau9863]

It's not fair to call them Angels geese because when I was young, the US Government would put you into prison if you even possessed a feather from one of these geese. This is what happens when those who don't understand wildlife or even farm animals, go about making laws. They are responding to the ignorant LibDem, Bambi thinking, weirdos who are taking over our lives. Lived on a lake in Michigan and CGs suck.

[@lisamurphy1927]

Larry Tebeau it's the same way in Canada. Their a protected wild life and if ur caught with feathers or hunting them, even accidentally hitting one, to jail u go

[@justinlauzon4368]

Lisa Murphy they actually are not a protected species and have a regulated hunting season in which you can kill 8 a day....

[@britters220]

keeping feathers is not a crime, you are thinking of eagle feathers.

[@reggieclayton3363]

I'll have my first goose shoot this weekend, and I'll be using your recipe! Thanks for the advice.

[@fjoa123]

Very educattive channel you've got here Mr. Rea. Congratulations (:

[@joelbyrne]

Lovely little demo of how nice these birds are... People can't seem to get their heads around eating rare birds but waterfowl are different to normal poultry. I love the breast of Canada Goose, I trim it off and score it but let it sit in olive oil, pepper, salt and lemon juice for 2 days to get rid of the gamey taste. Such a tasty bird. Peace ✌️

[@MrDel1969trotter]

nice one,god I wish I could eat food like this.....keep em coming.....I love it

[@TheScottReaproject]

BRYAN JONES Thanks Ryan.

[@MrDel1969trotter]

missed a letter lol,welcome all the same

[@sebchada3770]

BRYAN JONES wait you are in my g+ why such small world

[@rush2124u2]

+BRYAN JONES It's good food, very high in protein and low in fat? eat a small amount, hunting season is only one time a year, don't torture yourself, it's good meat

[@MrDel1969trotter]

I know my new friend,but I've had my jaw rebuilt from both my leg bones twice due to oral cancer and I,m just about learning to use my new jaw to chew again even though I have no bottom gums and teeth. ty for your feedback and keep it up. nice to meet you sam hope we can carry on chatting

[@Harta23]

Good afternoon dear friend 🌹😘 Greeting from MACAU CHINA Thanks for wonderful cook so look delicious 👍😋😋 Thanks for the recipes

[@edejong1969]

Great video! I'm very much interested in Canada Goose hunting here in New Jersey and have been watching various videos on cleaning and preparing these birds. Some folks complain about Venison being gamey, etc., and Canada Goose has gotten a similar rap. But like Venison, I think the key to palatable Canada Goose is proper preparation and handling from the moment its harvested. Your video made me good and hungry!

[@OnTheFritz602]

+Eric de Jong I'm in Michigan and these things are pests, they're everywhere! Live in the Burbs north of Detroit, and they stop traffic crossing roads. Would love to bag a few and try this, never had goose before.

[@edejong1969]

+OnTheFritz602 .They're pests here in NJ too. They pollute streams, ponds, lakes, poop all over corporate parks and farmers hate them with a special vengeance! Deer are also nearly in the pest category, so I participate in a number of deer management hunts with towns and land trusts, and I'm starting to wonder if there are Canada Goose management hunts as well!

[@danevlogs5]

kzbin.info/www/bejne/q6OylXqMfNylr7s

[@MasterRoshi8974]

This was a good time watching. I am preparing a young goose tomorrow and wanted to do some video research. I never have eaten one Thanks for the pointers

[@jerseycasull4546]

That's one fine piece of meat,Yea that's what she said...heehee luv your channel Scott

[@cstewart831]

This is a lovely recipe. Most people cook wild game way to long and it tastes like shoe leather. I will give this recipe a go.. Thank you for sharing.

[@eternalriver]

Happy New Year Scott! Thank you for another superb video. I've learnt so much from these - and I consider myself a "handy" chef in the kitchen. The prep demos of turning the whole animal into its constituents are particularly fascinating. Thanks again! Alan.

[@averyhartvigson4893]

You may be a butcher, but you are an artist when it comes to cooking as well. Really awesome sauce in the vid.

[@water7830]

Good job mate, it’s a shame there are not many goose here in Australia.

[@rcr76]

Water use bin chicken

[@theconsumer879]

Lucky

[@danxxish6093]

Man, makes me want to harvest my local park during gosling season, put them on the farm until they come of age, and make this!

[@rickyboyz100]

Here in Canada there is no limit...love eating them

[@rickyboyz100]

What??

[@rickyboyz100]

Oh ya. I did hear about that. It will take some time to implement however

[@rush2124u2]

+rickyboyz100 Canadian Geese and Snow geese bag limit is 20 in Quebec not bad it's 5 for mallards that's per day

[@rush2124u2]

+Saud Al-Faisal Siddiqui There are city by laws that prohibits feeding birds, squirrels and any other wild animal in the city limits. Fines for first offense is $50 and can go to to $1000.

[@rickyboyz100]

yep there are fines for just about everything

[@mjsbiggestfan1997]

The only things I see Canadian geese good for are either a meal or a photography opportunity. I've never eaten a goose before though, but I'm willing to try it!

[@fluffykittynoodles]

have you tried salt curing it for a couple hours before cooking it? should help to tenderize the meat.

[@danzykam6545]

An absolute art lost by many, you bring to us, this is just as good as me going on a vacation somewhere. I have lasting memories of watching another one of your shows, professionally and educationally. Well done! Not being an individual growing up relying on self butchering you have left within me a great confidence that I will make the most of any animal I may have to dispatch. Thanks!

[@mabrukawadh2532]

0jlp

[@jeffreyjsmith1980]

I think its funny that they have a bad reputation in the UK. In Canada they are a regulated game bird under the Migratory Bird Act just like duck are. In fact goose is probably one of the most hunted game birds in Canada. Also Scott, they are Canada Goose - not Canadian Goose. You can't tell if a Canada goose is Canadian as they never carry passports. :P

[@PuppetierMaster]

These Canadian Geese have papers trust me, they illegally hop the boarder every year. It's only a matter of time till Swans start enforcing the air traffic and stopping these illegal actions from ever happening again.

[@skaflagoon]

Ridiculous bag limits here in Minnesota. Aka Southern Canada

[@davidrothwell5995]

I'm an English man and was given 2 whole bird cleaned and dresssed. Made a black pudding stuffing and roasted them. Bloody delicious. Wish I could get more but illegal in uk

[@johnblaze5252]

I had no idea they are in the UK. They are a pest here in the States.

[@Zabi-S]

They were here before us. We’re the true pests.

[@jamiekjernoff967]

CaptainXero nah you’re just dumb lol

[@martinak1723]

These are hanging out in my park, will grab all of them this summer and trying this out. Thanks!!

[@nathanielbell3228]

the way he ripped the goose R.I.P goos

[@themartymart8864]

Just had this same recipe with snow goose... it was awesome. Thanks for posting!!

[@motoputz3201]

had one fly in front of me while driving 50 mph, it was like hitting a 10lb. bag of sugar ...what a bummer man

[@rhinomite5203]

Got an invite to Amarillo TX to hunt them in stubble corn fields. Millions of them everywhere. Limit was somewhere near 30 a day, mixed breeds at the time. Took a coffin sized ice chest because I had no idea. The guide stripped the breasts away so fast we didn't know what happened. We only ended up with 4 birds each. My buddy didn't want his so I certainly accepted the now 16 breast. Best damn meat I've ever had grilled. Dropped them into an Italian oil marinade and left them overnight, cooked medium rare on the propane grill. Again, the best damn meat I've ever cooked and eaten from a grill. I hear Sandhill Crane is even better. I would hunt them everyday if I could. Great video brah

[@faithpon9324]

Dip it hot water and the feathers will release.

[@keithmcgowan1]

Canada geese are best dry plucked, trust me, I have picked hundreds of them as a younger man, now I only pluck the breast if I want to breast them with the skin on for a specific reason such as curing them into a prosciutto-like cut

[@faithpon9324]

Keith McGowan Thank you. I appreciate the knowledge. Never plucked one. Hundreds of chickens...

[@keithmcgowan1]

Any time! I grew up in an area where they would blacken the sky every morning and evening, shot my 1st 35 years ago and they have been a huge part of my life ever since ... to the point where I make my winter living carrying parties to go hunt them. Use to do tons of chickens too as a kid, those we always scalded.

[@phookadooable]

Now that is what I call a dream job

[@jenniferwalker714]

That's not plucking. Dumbass, that's skinning the breast. Go back to the store poser and quit acting like you know what you are talking about

[@walterkeyton5806]

Hey Scott, I finally was able to follow your recipe for goose and it was fabulous. It was the first time that I ever had goose.Thanks for what you do.

[@mikespencer8879]

Hi Scott. Really enjoy your videos. Can you tell me where you buy your knives as i can`t find them at the prices you mention, thankyou. mike

[@TheScottReaproject]

mike spencer Hi Mike are you in the UK mate.?

[@mikespencer8879]

Hi Scott, Yes, live in Hereford

[@dalehowlett6249]

Tried this recipe tonight over a camp fire and wow totally amazed by the flavour. Biggest bird till now has been duck. The goose wins hands down.

[@akilcyrus6289]

Why would take it off the plate an put on the cutting board where you had the raw meat???

[@trashfishtvoregon7290]

Akil Cyrus exactly what i said.

[@matthewlewis2782]

Food police are here 😱

[@thebritishbushmanjamesjohn9720]

Game meats can be eaten raw.

[@David-ws6zr]

Hi Sott,i bought a lidl goose and just checked Gordan Ramsey on youtube on how to cook,his channel lovely size bird ready for the oven. clicked on our Scotts channel we get the complete Bird legs feathers the lot,it just made me chuckle. Please keep up the great work you are doing

[@matta.johnson8886]

Is it safe to eat wild animals medium rare?!

[@austinbevis4266]

Probably

[@robprince6242]

Good looking breast, Nice to see it cooked without bacon, Thanks for another good video.

[@windshear33]

Scott, do you think this might benefit from sous vide method?

[@TheScottReaproject]

I think it would, i think that would be a great idea.

[@ErieRadio]

Have cooked Canada goose with a sous vide method, very good. Also good pounded out and cooked in similar fashion shown here (but obviously with faster cook time) but on direct flame of a gas or charcoal grill. I did not make a sauce. That would have been a nice enhancement. Much more tender pounded out.

[@patnaef4808]

I have cooked canadian geese for over 50 years, born and raised in the Montreal area they are plentiful. I have a home made plucking machine and marinade the whole bird in a 50 50 mix of white wine and apple juice for at least 24 hours, prefer 48, dry it well season littly and bake it .....I prefer a resling..

[@michael1456]

the meat looks a little like venison

[@CrazyAboutVinylRecords]

Really like the channel. The second half of many of your videos is enough to make most people very hungry. The first half is enough to make them become a vegan. Lol.

[@crazyglitcher6395]

I'm 15 I love target shooting I got sec licence for the firearms I might hunt

[@dermotmcgreevy5220]

You're 20 now, ever get around to it mate?

[@timrayn9516]

I live in Indiana, waterfowl hunter/ deer hunter. I appreciate your videos. Great job! More sausage with waterfowl would be great

[@mattmcclung3183]

I'm cleaning my shotgun.

[@mrbudahsm0ke]

Thats awesome the U.K gets some geese from Canada, I am about to go out tomorrow afternoon for my first run at them.

[@garland978]

Great job, I'd like to do that to a few of the hundreds of geese we have in New England. It would be sweet revenge.

[@mandtgrant]

The most important thing to remember when serving Canada goose is to slice the meat thinner than the shot. Steel shot will break your tooth. P.S. roll the breasts in cracked pepper, pan fry as shown, but a little more to the rare side; slice thinly and serve over a spring green salad with a garlicy red wine vinaigrette

[@ragingshibe]

Poor goose.... Whatever. They've over populated

[@kittyrose7319]

So are humans. You gonna go kill humans now?

[@Demoncrats-d2e]

+Kitty Rose probably

[@DragonSlayer-706]

Tony Maras then

[@MrMudcatslim]

Your a kid. What do you know anyway?

[@plrkjust671]

Kitty Rose No because they are humans.

[@ChileExpatFamily]

Scott sure does look good. I have shot many a goose and done the classic orange zest, brown sugar, butter and onion recipe before. but this looks good too.

[@crazy808ish]

Why on earth would you skin it instead of plucking properly?!

[@TheScottReaproject]

Have you plucked a goose????

[@bakanibaleni5865]

+crazy808ish plucking a goose is not a thirty minutes job. the fathers do not pluck off easily and there are so many of them believe me this is not any easy job. do it i will appreciate the feedback.

[@raffyl2112]

+bakani baleni Is it still difficult to pluck it even after you soak it under a boiling water for a few seconds? I mean this is how we pluck chicken feathers/ducks but never tried a goose before

[@kittyrose7319]

+I am just a poor boy goose feathers are much more stiff

[@raffyl2112]

+Kitty Rose Oh I see, thanks for the info mate!

[@iandavey3785]

Most of us are meat eaters. I eat meat and i Hunt myself and it's interesting to see how animals are prepared and cooked so its very interesting channel, very much enjoy it.

[@Outdoorcookwarereviews]

Could you do a hedgehog next ? if you do i'll subscribe.

[@reggierico]

A good friend of mine tells a funny story about going duck hunting before Christmas and coming home with a load of geese, fourteen it was. He then proceeded to give a goose to each of his good buddies wives for their holiday dinner. He got a less than warm welcome for awhile after that fiasco. The point is, these birds fly thousands of miles a year and are nowhere near as fat as a nice mallard. They are hard to cook well. Nice demo on this gander.

[@aldisley1741]

Why are they a pest? please define "Pest"

[@kittyrose7319]

Idk i like them they like me

[@kwames.8411]

There is a lot of them! They destroy the chemistry of ponds and lake, they poop everywhere, they attacks other animals and people. So yea a pest.

[@dennell]

You would define a rat as an animal first. If left alone you would have a rat problem, e.g. Running around your home looking for food as the competition for food is huge. This makes the animal so hungry they may bite the cheeks of babies whilst they sleep(common occurrence)... the animal could the cause damage such as chewing cables etc... it then becomes a pest that needs controlling. Birds also fit into this category when again they are left.

[@JasonSmith-qx3zh]

Al Disley from poop alone they are pest. Lay turds for real everywhere .

[@Combat_Pyro]

Because they're over populated due to past laws forbidding killing them or their young. They also make nests and violently defend their nest wherever they decide to make them, which could be your front doorstep. They shit ALL over the place. They show up in droves of 50 or 60 and eat all the feed that you've laid out for your domesticated livestock and pets. They also are social with domestic geese and can spread avian flu and other diseases into your flock. PESTS

[@rachelattack]

I was shown this by someone who thought it would shock me as a Canadian. They obviously have no idea what a filthy damn nuisance they are to anyone near or north of the Great Lakes. Now I know how to use it as a soup bird and I'm thrilled to see they're culinarily useful - so I guess joke's on my co-worker. Maybe I should bring some in to share...

[@dakingofgeese]

Although I do respect your customs, and I do agree that my kind may be complete jerks, I find this unwatchable.

[@akt5974]

That's 2 bad pussy fart

[@iandavey3785]

if it's offensive to you then don't watch it but don't come on here ear babbling on with things you don't need to say just skip along.

[@pacosanchez1024]

I bet you're the type that likes to hang around with the swans - and we all know what's up with them... all's I'm saying is you go crying like a little bitch around me and my duck friends, you gonna get your ass kicked.

[@policronia]

wicked video Scott. We are allowed 5 Canadas a day (during season here) in central Ontario. I view them as a roast beef bird. They are in abundance but they are a delicious game bird that most people probably just view as a pest rather than a fantastic meal. Always enjoy your videos!

[@MessiahComing]

If you live in Canada, I don't recommend you kill one of these unless you want to be charged.

[@superskiier50]

why? those fuckers are everywhere.

[@MessiahComing]

superskiier50 We have a migratory bird act that prohibits the hunting of protected animals. Apparently you can kill them now, but you have to get a specific permit, and you are usually only granted the permit if the bird is in an environment that it is not native to, and is causing damage. Additionally, the permit is only granted in a specific season. The penalty for killing one is jail time, and likely a heavy fine or seizure of assets.

[@technowelt]

+Red Judas I'm not sure why this myth persist, but there is nothing special about Canada Geese here in Canada. The federal migratory bird hunting regulations treat Canada Geese the same as other migratory species (ducks, doves, snow geese, etc). The only exception is open season dates and bag/possession limits, but these vary for all game species. Obtaining a federal permit is very easy - walk in to a Canada Post office and buy one.

[@TheArtofBoxing101]

+Red Judas then don't get caught?

[@airchinapilot]

In BC you can hunt Canada Geese in spring and fall. you just need to pay attention to when and where and be properly licensed. I hope no one treats your statement as the entire truth. I just came back from a hunt myself where I bagged a snow goose but I could have very well taken a Canada if the opportunity had been there.

[@CheckFireUniform]

You are right on Scott, I have completely plucked one of these Canadian Geese before and that was the only one I've plucked since. Most of the (worthwhile) meat is in the breast. I usually save the thighs for soup with lots and lots of seasoning and herbs.

[@southernlongleafoutdoors6304]

Excellent job Scott. You have done it again. Thanks so much for the hard work that you put into you videos! I live in Augusta, Georgia where Canadians abound and I've been thinking of trying to harvest a few this season. Now I know that I have something to look forward to when I do bag some.

[@glennquagmire1747]

If i had seen this video 9 years ago i would've told you to cook it with duck fat, taste is incredible

[@ckirk2552]

Always have had trouble cooking goose. The flavor is great, its the tenderness that is the tough part. What I do now with all my geese is actually cut the meat thin, marinade for 2 days, and place the meat on a dehydrator. Gooses makes excellent jerky, I mean really really good jerky.

[@thumbsnap]

Classic. Thanks. I enjoyed and was educated. Am now hungry

[@deedee421]

The way people do it up here in northern Manitoba, we pluck the whole goose and singe any remaining feathers. Then cut it all into pieces, every part except he feet and wings, then boil until fully cooked. We use oats (spices if you want) to make a nice tasty soup. tastes awesome. oh and of course we clean out the guts and stuff too. the heart is a delicacy and some people clean the gizzard and cook it too. you can also roast the whole thing. But only hunt and eat them during the spring time when they're nice and fat. lol

[@buserror]

Hey Scott, another way of cooking these (and many others) is to use very little oil to start with, and 'high fire' and turn the breast up/down as you do, but also 'sear' the sides. Make sure it's really seared all the way... THEN you lower the heat to about 1/2 and cover. You can still add your butter (won't burn anymore). Leave it for 4-5 minutes like that until happy. What it does is the 'hard skin' you create will keep all the juice in, and prevent it to dry out, you end up with a very juicy meat. Nice videos, thanks for posting!

[@ragnaroik]

Here in sweden they are a bit of a "golden goose" they are treasured. I dont know of anyone hunting them, mainly because they were protected when i was a child. I dont see why they arent more popular today. Good chunk of meat. Thanks for video. (long after it was posted i know)

[@adiviz007]

Scott...you are the best....you make complicated things very simple

[@cathiespain4231]

SCOTT THANKS FOR YOUR VIDEOS WE JUST DISCOVERED YOU, WE LIVE ON A SMALL NATURAL FARM AND YOUR BUTCHER-EN METHODS ARE GREAT AND IT SAVE US A LOT OF TIME AND HASSLE PLEASE KEEP IT UP, WE ARE LOOKING FORWARD TO A LOT MORE. THANKS

[@paulsmith4789]

Hi Scott, I just found your videos and have learned a few things so far. I've tried to cook Canadian Geese several ways and it always ends up tasting like liver. I'm in the USA, South Georgia and the geese no longer migrate they are here to stay. I'm excited to try this out. May be shooting a few if I can make it work.

[@Morgemuffel91]

My parents have a small farm, and they usually have around 20 goose every year. Once we butcher them, we usually take hot water (ca. 75-80°C) and put them in there for around 2min with some dish soup. Move them in the water, so that every part of the skin will get some hot water on it. After this you take them out can the feathers will come off from the bird very easy....

[@kleveronefourthreetwo]

I remember holding a Canadian Goose, it felt like a mix of Rubber and Wool.

[@genesmiley3727]

From USA,just want to say I love your videos.

[@PaulTreyvaudOfficial]

Ten out of Ten as always Scott. I confit'd them before in normal goose fat and then made amazing chilli spring rolls with them. Another cracking video!!