Captante
Lifer
- Oct 20, 2003
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Depends, you talking domesticated or wild? Wild geese get more protein, chlorophyll and iron than domesticated I believe. Definitely gamey, a stronger taste compared to chicken or turkey. All dark meat too, struck me as on the greasy, fatty side. I didn't care for it, but I've had a couple of people swear to me snow goose is better than any domesticated variety. Tarragon and cooking with the skin on is the secret apparently. The French have one (of course) bred for meat, they seem to rave about it. Goose is kind of like the elk of birds, very lean but packed with protein and minerals, actually one of the healthier meats for you apparently. Tried goose eggs once, no thanks.
I've been told by some Canadians that the breasts from a Canada goose are OK, but they don't bother with the rest.
Interesting.... far as I can recall at least I've never tried roast goose although I do like duck a lot.
At one point in time a roast goose was considered a high-end fancy holiday feast for rich folks!