Learning to love Canada Geese

[4suchatimeasthis]

I have butchered hundreds of chickens, I am hoping it is similar. I step on the wings close to the body, pull the feet, and tada - the bird pops out of it's skin, no plucking required. I don't care for organ meat, but gutting usually doesn't bother me, unless goose guts are somehow significantly worse than chicken. Only one way to find out.....

[Sniper-T]

Out of all the things I have gutted, I hate goose the most! I would rather be up to my armpits (or more) inside a moose, than even have to open up a goose sac.

You will NOT be able to pull apart a goose like a chicken. The are way more attached to themselves.

I clean chickens the same way, except instead of stepping on them, just grab their head and wings in one hand and their legs in the other and pull. keeps the fresh meat from possibly hitting the ground, and somehow it works out that you don't get as bloody

[Brownwater Riverrat 13]

Easy cleaning 101

If you are just breasting the bird, it is easiest to lay it down on its back, reach through the feathers at the chest with both hands, and pinch the skin about 1/2" apart. then just give a sharp pull to tear the skin.
If you cannot tear it, or just get tufts of feathers, grab a pinch of skin with one hand and poke pointy knife through with the other.
cut a decent sized gash, then you can work a finger or two in between the skin and the meat. work it around to seperate as much skin away as you can, then pull and tear.
expose both breasts from the sternum to the neck, from wing to wing. Using your sharp knife, cut down on one side of the breast ridge, down to the ribcage, from by the belly to up past the wishbone (if you wish, you can take the wishbone out first to make things a little easier. "fillet" the meat from the ribs, towards the back until it is all off. Repeat on the other side

Seperating the skin is usually easiest when the bird is still warm, but can be done anytime.

wash and bag, and you're good to go

If you like some of the innards, have a decent set of kitchen shears handy, or tin snips. After both breasts are off, if you cut through the ribs on either side, from the nexk down a couple inches, and reflect the sternum down, the tasty parts (heart, gizzard, and liver is in the chest cavity right there, and you don't have to muck around in the intestines.

Took awhile to get back to this but you just answered my question. I was going to say......If the damn thing stinks so bad and it's such a pain in the ass why can't you do it just like wild turkey and "de-breast" it? Well you just did my Royal Canadian Yaksman friend. So how's about some Caribou? Got any of that layin around that you could herd down my way? Hear they can be mighty tasty too!

[Sniper-T]

Caribou is good, ALthough VERY VERY lean meat. I enjoy it best as a bacon wrapped steak on the que, or a crock pot roast. In my near area, we only have Woodland Caribou, and they are protected. The Barren ground ones are 1000 miles North of me, and I personally have never chartered up for them. Although many friends do, and fortunately for me they are horn hunters, and pass off a good pile of meat in exchange for a few homecooked Caribou meals.

Moose is by far my favourite big game animal to eat, probably followed closely by bear, deer, buffalo/bison, and then Caribou. In my mind, it is not worth the charter cost to go for Caribou, as I don't care about horns, and there isn't enough meat on them to justify the cost

http://www.canadianwildernessoutfitt.../cwoprice.html