11-10-2007, 04:38 PM
[black][size 3]If you get a fully mature swan or goose for that matter, you had better be prepared to enjoy the flavor and not the texture. Swans can get to be well over 50 yrs old, and geese very near that age.[/size][/black]
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[size 3]I have cleaned both swans and geese, where it was necessary to stand on both wings, and with all my might, pull with my back to remove the internal organs.[/size]
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[size 3]It's hard to tell the age of geese when hunting them, but after taking home fully white, large swans, you will start shooting at the immature birds for table fare.[/size]
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[size 3]I've used several marinates to change the flavor, but never found one that will tenderize the meat of a mature bird.[/size]
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[size 3]One swan I cooked, I cooked it low and slow in a crock pot, and that seemed to make it much better eating. A crock pot will usually make old shoe leather palatable.[/size]
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[size 3]I have cleaned both swans and geese, where it was necessary to stand on both wings, and with all my might, pull with my back to remove the internal organs.[/size]
[size 3][/size]
[size 3]It's hard to tell the age of geese when hunting them, but after taking home fully white, large swans, you will start shooting at the immature birds for table fare.[/size]
[size 3][/size]
[size 3]I've used several marinates to change the flavor, but never found one that will tenderize the meat of a mature bird.[/size]
[size 3][/size]
[size 3]One swan I cooked, I cooked it low and slow in a crock pot, and that seemed to make it much better eating. A crock pot will usually make old shoe leather palatable.[/size]
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[signature]