Frozen goose, What do I do?

B

BlackFeather

New member
I didnt know where to put this and it has been a long while since i've posted anything.

I have a goose from a friend that was frozen directly after death, I need to know what needs to be done in order to clean and pluck it. Its innards are still present and im not even sure if its still good, didnt think it would be but worth a try...
 
Dude, throw that nasty bird out in a field for the coyotes! The meat will be bad if it still has its guts in it. Don't even mess with the dirty bird. :cool:
 
FWB is spot on...

As others kinda elude to... NO EDIBLE MEAT PRODUCT IS TO BE CONSIDERED EDIBLE IF FROZEN WITH GUTS INTACT.... Unless it is a starvation issue, at which time... I would eat frozen maggot turds...
Brent
 
I have a goose from a friend
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Do you still call him your friend? Not only that, but perhaps, not an ethical hunter. Have a neighor that phoned me and asked me if I know how to clean a Pheasant and of course I said I did. She had asked two other friends that if they ever got any Phesants that they did not want, she would take them. Sure enough, they left them on the porch after coming in from the field. Thankfully they were not frozen. Don't get me wrong, I have given away game but it's always cleaned, washed and usually frozen and wrapped. It's all part of the hunt that my Grandsons are being taught. This Goose is not worth the the chance of getting food poisoning.



Be Safe !!!
 
I read about a chef in some high falutin' New York City restaurant that was also a hunter. He would freeze his game birds uncleaned, then thaw and clean them as needed.

The meat is not neccessarily bad. Your goose meat will mostlly depend on how long it was dead before freezing. If you know that it froze shortly after dying it should be good.I would thaw the goose and fillet the breast meat out and rinse it well. If it smells funny after cleaning or cooking at least you tried. By cooking thoughrouly you will kill any harmful bacteria. Use a temp prob if you're not sure. You can still use the rest for coyote bait.

Your friend needs to know that gifted game needs to be cleaned unless previously discussed.
 
Leaving the bird whole, uncleaned, and hanging it for up to 7 days is actually a recipe for game birds. Some subscribers to the method hang it by the head, and when the head separates and the body falls, it is "ready" for preparation and cooking. My understanding is that the enzymes from bacteria make the meat more tender and flavorful.

I'll take a pass on those methods. Wild birds can be carriers of bacterial pathogens like e-coli and salmonella, which can even propagate on a cold carcass - as in the example of the "good bacteria" that survives and propagates to tenderize and flavor the meat of hanged birds. (This is the actual process in making things like salami. But if you get it wrong, it can kill you!)

Personally, I'll stick with game that has been cleaned and cooled ASAP. What's more, since freezing alone does not kill all the bacteria, I prefer recipes that get every bit of the meat up to 160 degrees. I can cure any dryness from cooking to 160 by adding gravy or sauce a lot easier than a doctor can cure an e-coli infection. ;) (I've never worried about cuts of venison. I frequently cook this rare and have never had a problem... knock on wood.)
 
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Leaving the bird whole, uncleaned, and hanging it for up to 7 days is actually a recipe for game birds.
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Pheasant in Scotland come to mind for this treatment. While staying there for a week or so thanks to our best Uncle we became friends with a pub/restaurant owner and he took us down into his basement to show us how the whole birds were hung. He said he would normally hang the bird for 2 weeks or so.

The big difference here was the birds were never frozen.

bob
 
In theory it should be ok. In practice it's better not to risk it.

The problem is thawing it and cleaning it quickly enough. Many of the cases of holiday food sickness is because turkeys are improperly thawed. Add the time needed to clean and pluck the bird and you're well into the danger zone.
 
I personally wouldn't touch something that was frozen w/ the guts intact....honestly how long does it take to breast out or gut a bird!!??? If you are set on trying it, like another poster suggested i'd breast it out and make sure it doesn't smell funny, or feel slimey ect. Then cook thoroughly. Again if it tastes weird i'd just chuck it.
 
I age all of my game birds with the entrails and feathers on. I age them at about 50 degrees for anywhere from 4-10 days then pluck and gut them. You won't get a bird with better flavor or more tender. Now I have never froze one with everything intact, I would think that it might not be the best idea to eat it and I'd err on the safe side and feed a coyote with it.
 
Two have said,
If you are set on trying it, like another poster suggested i'd breast it out and make sure it doesn't smell funny
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Well now, that would sort of rule out eating any goose IMO (note the missing H)

As far a freezing a bird with natures stuffing shouldn't hurt a goose:rolleyes: like some say,
I age all of my game birds with the entrails and feathers
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To each his own:confused:
For all of us 50 and up, our parents or surely our grandparents had to dress any bird bought at the market.
All water foul sold at market was just like it was when picked from the water, unless a few 180's were required.
The secret to good goose is 2 weeks without anything to eat. (Maybe);)
 
I turn all my Duck and Goose into sausage. I use High Mountain Italian seasonings and 3lbs of bird and 2lbs of pork so that it has some fat for the sizzle in the skillet. I really like it. Great in red sauce.
Of course I would start with a different Goose
 
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Depends on how long it was dead before freezing. I have shot geese in minus 10 degree weather before. By the time I was home they were froze solid. I'd put them in a plastic bag in the frig for 2 days then breast them. The meat was still a little froze because of the feathers and my fingers hurt from the cold. I think geese smell anyways but still a treat to eat.
 
In the 50s when your mothers/grandmas went to the store for a chicken it went like this::

Ma told the butcher she needed a chicken. He picked a couple up and asked which one. They agreed on the bird. The butcher weighed it AND then drew it, (removed guts) and it was NOT frozen.
 
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