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| Common Animals Fish Mushrooms Flora |
Anser brachyrhynchus |
June: Nesting. Females lay eggs and begin incubation.
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27 August, 2024
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25 August, 2024 -
10 August, 2024 -
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2 July, 2024 -
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9 June, 2024 -
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18 September, 2023 -
23 July, 2023 -
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17 May, 2023 -
14 May, 2023 -
19 May, 2022
Hunting pink-footed goose common in arctic and subarctic regions Meat valued for tenderness and aroma Traditionally consumed at festive and family gatherings
Inhabits tundra and subarctic zones of northern hemisphere Feeds on grass, roots, and grains Mostly active in morning and evening
Hunting from blinds near water bodies and fields Use of calls and decoys Hunting at dawn and dusk
Choose blinds with good visibility Use camouflage nets and clothing Hunting more successful in overcast weather
Quick dressing to preserve meat quality Feathers suitable for pillows and crafts Handle skin carefully for preservation
Breast: Frying, roasting
Thigh: Braising, roasting
Legs: Boiling, braising
Thigh: Braising, roasting
Legs: Boiling, braising
Roasted Pink-footed Goose with Apples (Oven roasting)
Juicy meat with fruity aroma
Juicy meat with fruity aroma
1. Rub the carcass with salt, pepper, and herbs.
2. Stuff sliced apples into the cavity.
3. Roast at 180°C for about 1.5 hours.
4. Serve with vegetable side or potatoes.
2. Stuff sliced apples into the cavity.
3. Roast at 180°C for about 1.5 hours.
4. Serve with vegetable side or potatoes.
Braised Pink-footed Goose with Cranberries (Braising)
Tender meat with sweet and sour flavor
Tender meat with sweet and sour flavor
1. Sauté meat with onions and garlic.
2. Add cranberries, honey, and spices.
3. Braise under lid for about 1 hour.
4. Serve with rice or mashed potatoes.
2. Add cranberries, honey, and spices.
3. Braise under lid for about 1 hour.
4. Serve with rice or mashed potatoes.
Pan-fried Pink-footed Goose with Herbs (Pan-frying)
Aromatic meat with spicy flavor
Aromatic meat with spicy flavor
1. Marinate meat pieces with garlic and rosemary.
2. Fry until golden brown.
3. Serve with vegetable salad.
2. Fry until golden brown.
3. Serve with vegetable salad.
Pink-footed Goose in Red Wine Sauce (Braising with sauce)
Rich taste and aroma
Rich taste and aroma
1. Brown the meat until crust forms.
2. Add onion, carrot, and wine.
3. Braise for 1.5 hours until tender.
4. Serve with mashed potatoes or pasta.
2. Add onion, carrot, and wine.
3. Braise for 1.5 hours until tender.
4. Serve with mashed potatoes or pasta.
Pink-footed Goose Soup (Boiling)
Rich broth with meat aroma
Rich broth with meat aroma
1. Boil goose carcass with vegetables and spices.
2. Strain broth, add grains or noodles.
3. Cook until ready.
4. Serve with herbs and lemon.
2. Strain broth, add grains or noodles.
3. Cook until ready.
4. Serve with herbs and lemon.