BURBANK GUIDE SERVICE Office 509-545-8000 (10- 4)

BURBANK GUIDE SERVICE Office 509-545-8000 (10- 4) Home to Paul’s Ponds & Goose Haven www.burbankgoose.com Burbank, WA. 99323 [email protected]

Great for those who are health conscious. Lean, fresh wild meat has no additives or hormones. We call geese our “Flying roast beef™.” Geese are excellent to eat, when they have been feeding on the Columbia Basin corn and wheat fields, and the harvested game is promptly cared for in the field and prepared correctly. However consideration must be taken since wild meat is lean, with no fat marbling. Therefore cook in a moist method, slowly. Any recipe that is good for a pot roast, works great for geese. Left-overs are a tasty addition to spaghetti, chili or stir-fry. Paul’s favorite next day lunch is thinly sliced goose meat in a sandwich.

Field Preparation: Cool down and process as soon as possible after harvest, especially if it is gut shot.

Cooking Preparation: Simple, yet it renders a delicious meat. Use a large roasting pan or cake pan along with a cooking bag or a folded aluminum foil ‘made’ bag for the oven. Remove the head and other parts, if still attached. We prefer to use a thin skinned, young-bird. Trim any excess fat, skin etc. Clean, wash & flush the interior and exterior of the bird, cleaning out the body cavity thoroughly. Insure shot penetration points are drained and clean. Insert a knife and clean out pellets plus feathers etc.

With the bird being wet, season liberally with one or more of the following: Seasonings: Johnny’s Wild Game Season, our favorite. (We sell this). Or seasoning of your choice. Add your choice of water or liquid: Wine, Yoshita’s Sauce, orange juice or other liquid.

Stuffing: Not necessary, however a thin skinned bird will render great flavored stuffing. May use: Bread, corn bread, rice, apples, onions, etc.

Place the wet bird breast down into a cooking bag or foil packet, which will hold in moisture. Add at least ¼ cup of water or other liquid of your choice. Favorite is V-8 Juice. Experiment. We have tried wine, orange juice, apple juice and other combinations with great success. Place in a pan or roaster. Add additional water in the open or closed pan, to create more moisture.

Time. Pre-heat oven to at least 425. Cook 425-450 degrees for 30 minutes. Reduce the temperature to 275 to 325 for 4-6 hours for a greater, 3-4 hours for a lessor.

To check for doneness, the leg joint should move or the meat will falls off the bones. Cook longer if needed. You can detect the age of a goose until it is 2 years old, and then one can only guess the age. Older birds need to be cooked longer. Really old birds will be great cut up in other dishes.

Serving. ENJOY ! Remove from the oven and let sit for at least 15 min. Do not open packet until ready to serve; or if you do check for doneness, make sure you close it up again. Lean mean will dry out very quickly and not be as tasty.

Leave covered until right before you serve. After serving some of the bird, use a piece of plastic wrap to place over the remaining meat on the table, to prevent from quickly drying out. Meat with no marbling dries quickly.

Meal Suggestions: Wild rice or brown rice (maybe with onions, celery and/or nuts), or potatoes fixed in your favorite way. Add squash, brussel sprouts with almond silvers and a small green salad garnished with fruit. Chutney or cranberry sauce. Whole wheat rolls. Wine suggestion: Gerutizimers.