Svalbard

Anser indicus

June: Nesting. Females incubate eggs, while males guard the territory.

Photo Hunting Cooking

Inhabits mountainous regions of Central Asia Hunting is restricted and controlled due to rarity Meat valued for tenderness and flavor

Large mountain bird with distinctive bill Found near high-altitude lakes and marshes Active during daytime

Ambush hunting near water bodies and meadows Use of calls and decoys Hunting at dawn and dusk

Camouflage and silence are important due to wary birds Approach from downwind side for better success Hunting is more effective in cloudy weather

Quick dressing to preserve meat quality Feathers used for decorative purposes Handle skin carefully for preservation

Breast: Frying, roasting
Thigh: Braising, roasting
Legs: Boiling, braising

Roasted Przewalski's Goose with Herbs (Roasting)
Tender and aromatic meat

1. Rub carcass with salt, pepper, and herbs.
2. Roast at 180°C for about 1.5 hours.
3. Serve with vegetables and potatoes.

Braised Przewalski's Goose with Berries (Braising)
Meat with sweet and sour taste

1. Fry meat with onions.
2. Add berries and spices.
3. Braise under lid for about 1 hour.
4. Serve with porridge or potatoes.

Pan-fried Przewalski's Goose with Garlic (Pan-frying)
Aromatic meat with spicy flavor

1. Marinate meat with garlic and spices.
2. Fry until golden brown.
3. Serve with vegetable salad.

Przewalski's Goose Soup (Boiling)
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.