Subj : Re: berries
To   : Dale Shipp
From : Dave Drum
Date : Mon Jun 13 2022 05:38:00

-=> Dale Shipp wrote to Jim Weller <=-

 JW> All the lakes are open now so trout fishing has begun. The geese
 JW> and swans have moved on to their nesting grounds further north.

 DS> Here we have a moderate population of resident geese.  There are
 DS> several ponds on campus plus a good bit of grassy area.  They hatched
 DS> baby geese (gosslings?) a couple of weeks ago.  We've see the geese
 DS> walking around with one goose (I suspect gander) in the rear with neck
 DS> at high mast, the baby geese in a line followed by another adult in the
 DS> front.

 DS> What I do not know is what are they feeding on in the grassy areas, but
 DS> they seem to like it there.

Geese are primarily herbivores which means they mainly eat plants and 
vegetation. Grass is a staple food in a goose's diet. Geese will also 
eat berries and grains during colder months. Insects and fish are 
also consumed by geese when available.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goose in Orange Sauce
 Categories: Game, Poultry, Citrus, Sauces
      Yield: 8 Servings
 
      1 lg Canada Goose
      2    Oven cooking bags

MMMMM---------------------------SAUCE--------------------------------
      2    Envelopes brown gravy mix
      4 tb Brown sugar
     12 oz Frozen orange juice
           - concentrate; pulp-free
      2 c  Hot water
    1/2 c  Flour
      4 tb Orange marmalade or plum
           - jelly
      3 cl Garlic; fine chopped
 
  Slowly thaw the bird (overnight in cold water or
  refrigerator) and clean thoroughly. Place goose breast
  down in oven-cooking bag, seal and bake in a covered
  roasting pan for approxiamtely 1 to 1-1/2 hours in a
  325ºF/160ºC oven. Pour fat and drippings from goose and
  discard.
  
  Mix sauce ingredients together, pour over goose and into
  cooking bag, and seal bag. Return to roasting pan and
  continue cooking 2-4 more hours, or until goose is falling
  off bones or appears to be tender. Pour sauce into gravy
  boat and serve with sliced goose.
  
  ADDENDA:
  
  Cleaning: I found it very important that the bird be
  thawed and cooked immediately afterward. Waiting 1 or 2
  days to cook it after thawing tends to taint the meat and
  it does not taste very good. Also, it is very important to
  clean the bird thoroughly before cooking. I run the bird
  under cold water while picking off all excess fat and
  feathers and then run cold water through the body cavity
  until the water is clear.
  
  Cooking: I found the maximum roasting times were the best,
  regardless of the size of the goose. That is, roast it
  1-1/2 hours and then 4 hours.
  
  Cooking bags:
  
  Cooking bags are available from the Supermarket in the
  food wrap section. Get the large size. The package
  contains 2 bags. Do not try to save the first cooking bag.
  Instead of "pouring fat and drippings from goose", just
  remove the goose from the cooking bag, discard the bag
  (drippings and all), put goose into a new bag, pour sauce
  into bag, and seal.
  
  Serving: When done, the meat will be falling off the
  bones. Remove skin and discard. Remove meat from bones and
  arrange pieces on a serving platter. Discard bones. Pour
  orange sauce over the meat pieces and serve.
  
  Recipe by: Jim B. Powles
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "My wife and I were happy for 20 years. Then we met." - Rodney Dangerfield
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