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Netherlands · Fryslân · De Fryske Marren| Common Animals Fish Mushrooms Flora |
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Anser erythropus |
July: Hatching. Chicks follow parents to feeding grounds.
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14 October, 2023
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12 October, 2018 -
27 August, 2018 -
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Poses no danger. The smallest of geese. Hunting Lesser White-fronted Goose common in northern regions. Meat valued for tenderness and taste. Traditionally served at festive meals.
Inhabits northern marshy and coastal areas of Eurasia. Feeds on aquatic vegetation and grains. Mostly active in morning and evening.
Hunting from blinds in coastal and marshy areas Use of calls and decoy ducks Hunting at dusk and dawn
Camouflage and silence are crucial due to bird’s wariness. Better to hunt in cloudy weather. Choose spots with good view of feeding grounds.
Quick dressing to preserve meat quality. Feathers suitable for crafts and stuffing. Handle skin carefully for durability. Rarely harvested due to small size and protected status.
Breast: Frying, roasting
Thigh: Braising, roasting
Legs: Boiling, braising
Thigh: Braising, roasting
Legs: Boiling, braising
Roasted Lesser White-fronted Goose with Herbs (Oven roasting)
Meat tender and juicy
Meat tender and juicy
1. Rub carcass with salt, pepper, and herbs.
2. Roast at 180°C for about 1.5 hours.
3. Serve with vegetables and potatoes.
2. Roast at 180°C for about 1.5 hours.
3. Serve with vegetables and potatoes.
Braised Lesser White-fronted Goose with Berries (Braising)
Meat with sweet and sour taste
Meat with sweet and sour taste
1. Fry meat with onions.
2. Add berries (cranberries, lingonberries) and spices.
3. Braise under lid for about 1 hour.
4. Serve with porridge or potatoes.
2. Add berries (cranberries, lingonberries) and spices.
3. Braise under lid for about 1 hour.
4. Serve with porridge or potatoes.
Pan-fried Lesser White-fronted Goose with Garlic (Pan-frying)
Aromatic meat with spicy flavor
Aromatic meat with spicy flavor
1. Marinate meat with garlic and spices.
2. Fry until golden brown.
3. Serve with vegetable salad.
2. Fry until golden brown.
3. Serve with vegetable salad.
Lesser White-fronted Goose in Wine Sauce (Braising with wine)
Rich taste and aroma
Rich taste and aroma
1. Brown meat until crust forms.
2. Add onion, carrot, and red wine.
3. Braise for 1.5 hours until tender.
4. Serve with mashed potatoes.
2. Add onion, carrot, and red wine.
3. Braise for 1.5 hours until tender.
4. Serve with mashed potatoes.
Lesser White-fronted Goose Soup (Boiling)
Rich broth with goose aroma
Rich broth with goose 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.