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United States · New York · Chautauqua| Common Animals Fish Mushrooms Flora |
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http://en.wikipedia.org/wiki/Greylag_goose
http://en.wikipedia.org/wiki/Egyptian_goose
http://en.wikipedia.org/wiki/Snow_goose
http://en.wikipedia.org/wiki/Greater_white-fronted_goose
http://en.wikipedia.org/wiki/Domestic_goose
https://en.wikipedia.org/wiki/Swan_goose
http://en.wikipedia.org/wiki/Ross's_goose
http://en.wikipedia.org/wiki/Taiga_bean_goose
http://en.wikipedia.org/wiki/Bar-headed_goose
http://en.wikipedia.org/wiki/Pink-footed_goose
http://en.wikipedia.org/wiki/Pygmy_goose
http://en.wikipedia.org/wiki/Tundra_bean_goose
August: Juvenile geese learn to fly, flocks prepare for migration.
Can be aggressive during nesting season. Generally harmless. Hunting Greylag Goose common in Europe and Asia. Meat valued for tenderness and taste. Traditionally served at festive meals.
Inhabits water bodies and wetlands of Europe and Asia. Feeds on aquatic vegetation and grains. Mostly active in morning and evening.
Stalking on open fields and marshes Use of calls and decoy geese Hunting during morning and evening hours
Camouflage and silence are crucial due to bird’s wariness. Choose spots near water bodies and feeding grounds. Hunting is effective in cloudy weather and light wind.
Quick dressing to preserve meat quality. Feathers suitable for crafts and clothing insulation. Handle skin carefully for durability. Meat is highly valued, especially liver for foie gras.
Breast: Frying, roasting
Thigh: Braising, roasting
Legs: Boiling, braising
Thigh: Braising, roasting
Legs: Boiling, braising
Roasted Greylag 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 Greylag 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 Greylag 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.
Greylag 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.