Seeking goose recipes...

Ed L.

Ed L.

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I was just discussing cooking up some goose breasts I've got in the fresher when my wife says she doesn't have a recipe she likes for goose. She says it's too dry, and and dense. Anyone want to share a recipe or two?

Thanks,

Ed L.
 
My favorite is....slice them so they are about half inch thick strips, soak overnight in garlic water, pat dry, melt butter(not margarine) and pour over the pieces..have grill as hot as you can get it and sear to pink inside. These are REALLY good. I've had kids who wouldn't touch wild game meat chow these down like candy. You can also do them a-la Hank Garvey and Duane Ganzer...sprinkle Chef Paul Prudommes(sp?) Blackened Redfish or poultry seasoning LIBERALY on them and toss in a burning hot cast iron skillet and cover...two minutes a side or so..do it OUTSIDE. You can add teriaki sauce,A-1, or Worchester to the melted butter for variety.
 
Just about all my goose meat gets smoked into jerky. It is the best way that I have had it. Just buy High Mountain seasoning, read the directions and then smoke it to taste. (I smoke at 170 degrees for about 1.5 hours) I have roasted them with some success, but the jerky is just awesome.
 
Ok here goes.

This works even on Sky Carp! Have faith its your eyes roll back in your head lake a SHARKS, ITS THAT GOOD!

Cut Goose into 1" - 2" cubes stips roll up that big work too. Put them in a plastic bag that seals tight with a couple of cans of hot Japalino peppers and juce. turn them over 2 X a day for 3 days, so the juce soaks in. Rap in Bacon and put on a smoker type grill (webber works for me).

The 1'st time I had it at a frends place I had to put a Knife to my own throat... I started to be like the shark mentioned above. Anyway the Good Book says when you set down to eat with Kings and Princes...

The burbon he had was KILLER good too.
 
Ed, I just heard this one and I am going to try it. 1/2 flour and 1/2 pancake mix cut breast into strips and deep fry for two min.s don't over fry. Take a crock pot and slice onions 1/4 inch thick and lay on bottom put layer of goose strips and layer of onions and layer of goose strips Etc. until crock pot is full. Last a layer of bacon strips. Cook on high for 4 To 6 hours. Bacon should be crisp.

I got this from my hunting partner Mark. His whole family likes it and it doesn't last long. He said if you don't want to crock pot it right away just deep fry the strips and put in the refrig or freeze them for later.
 
Lee has it going on.The resident geese are probably best made into jerky or smoking,because they eat so much junk.The flight geese will be the best,cooked med- rare.
 
Terriyaki marinade in ziploc overnight, grill to just past rare. Made the mistake of letting the kids try it, now don't have any left.
 
I don't have enough to try all the recipes. Looks like I'm heading out to the golf course this weekend!...hehe

Thanks for the recipes. We'll report back.

Ed L.
 
I could believe that.The corn didn't even have a chance to grow ears here,it's been so dry.Farmers had to pull the little stalks out to feed cattle,before they sold them off.
They eat whatever they can here and it's been slim pickins this year.A flight of about 50 Canadas flew ovet the barn the other day and gave me the SALUTE.I'll see how smart they are in late season.The only way I've fixed them so far has been jerky and it was as good as any I have had.Always makes great dog treats.I don't tell them they're spoiled,
so they think all dogs live like them.Not finished yet with the mortor.I removed the head and blew out all the passage ways,now to torque it ,put on the bottom end and test run.
Finished my Bottom tube inspection this morning.I didn't see my head up there on the monitor screen.The doc did cut out three small polops,so glad I had it done.
 
Ed ,Yeah,the golf courses want the hunters to help clear out the geese.In NJ no limit and no plugs.That's why your going....Right?
 
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