[humphreymctush]

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.

[SallyintNorth]

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.

[Sylvia]

They taste nice though

[humphreymctush]

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.

[Hermit]

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.
 

[SallyintNorth]

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 

[robert waddell]

scarecrows      they dont like anything flapping or waving      they dont like trees either

[humphreymctush]

There are no trees here but I might try something flapping

[YorkshireLass]

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 

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