The Accidental Smallholder Forum
Smallholding => Wildlife => Topic started by: humphreymctush on January 07, 2012, 12:38:55 pm
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I have been saving a 6 acre paddock to turn out my ewes and lambs when spring comes but it has been virtually destroyed by wild geese. We usually get a few but in previous years they have seemed to prefere my neigbour's fields which are more heavily fertilised and less frequented by dogs. I think the poulation must be increasing year on year. I like wildlife but I also like my sheep.
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Commiserations, humphrey. These would be Canada geese would they? Some farms along the Wall have a similar problem to you - a few pair is lovely, but hundreds of the things makes a mess, a racket, and eats all the grass.
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They taste nice though :yum: :yum:
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I believe they are greylag geese. I have eaten ones shot by our locum GP. They do taste nice, although they can be up to 30 years old and therefore a bit tough. I supose I should get a gun My plan would be to mince up the breasts with pork fat and make goose sausages.
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I have been told wild geese dont land if they see domestic geese in the field, especially white domestic geese. A few of the crofters around here keep a few white geese in their good fields for this reason. I must admit I have never seen the wild geese in those fields, and we have plenty of greylags believe me!. They are tasty , they say if you can tear the web esily then you can roast them as they are young but otherwise just take the breasts off and cook in a small casserole type of way. I brown them in oil and hot spices then add tomato puree an oxo cube and casserole till tender. Delish inside a giant Yorkshire pudding.
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I've never tried either greylag or Canada but have been told that the latter are almost inedible. Sounds like a good tip re: tearing the web and cooking accordingly. I like the sound of goose sausages too :yum: :yum:
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scarecrows they dont like anything flapping or waving they dont like trees either :farmer:
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There are no trees here but I might try something flapping
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I've never tried either greylag or Canada but have been told that the latter are almost inedible. Sounds like a good tip re: tearing the web and cooking accordingly. I like the sound of goose sausages too :yum: :yum:
Canadas are okay, I just took off the two huuuuge breasts, very lean dense dark meat. Think I did some kind of stew with bacon ;D