goose recipes?

[Elkrunner]

Anyone have a goose recipe that will take the goose taste out?  To this point, I breast them and save them up and have pepperoni sticks made out of them.  I sure would like some type of jerkey recipe or something of that sort.

[Bowbender]

Heres what I do with Goose to have the kids and wife be able to eat it. Breast out the goose. In a cassarole dish, put in a cup of your favorite rice. I usually put in a handfull of wild rice with this. Add a can of Cream of Mushroom soup, and a can of Cream of chicken soup. Cover and Bake in oven at 425 until rice is done.

[big ed]

I cook mine in teryaky sauce salt and pepper,bacon.I know goose is greasy bacon is for favor.Soak goose in teryaky sauce for half an hour,then salt ,pepper place in a oven dish sauce and all put a few strips of bacon on them. Crank up your stove as hot as it will go.
put them in for 15 minutes no more meat must be pinkish inside just don't dry it out or they taste like liver.Good cooking.

[@RCHER]

If you've never tried smoked waterfowl, definitely try goose that way. It's very good. Even just slow cooked like a rib roast and then smoked is great. It's a bit like tender heart meat in taste - I think.

[lokidog]

Big Ed, what farm are you shooting your geese on?  Greasy?? 

Here's a great one, five star restaurant style:

2 goose breast fillets, cut to form a pocket like pita bread.  Rub with garlic inside and out, season with onion powder, ground sage, pepper and salt, layer inside: fresh basil leaves, ham (original called for prosciutto), mix of bread crumbs (1/4 c) and fresh grated pepperjack or parmesan cheese (1 c), more ham (if you like), top with one more layer of basil.  Wrap entire thing with bacon (to keep meat moist), toothpick to seal shut.  Set aside in fridge (says 2 hours).

Sauce:

Combine 4 cups merlot or other dry red wine, 1/4-1/3 c balsamic vinegar, and 1/2 cup brown sugar in sauce pan, bring to boil, reduce to about 1-1 1/2 cup (depending how thick you want it). 

Bake goose at 425 deg. 8-10 minutes for rare to med. rare, 15-20 for medium.

After goose is started, stir 1/2 cup blackberry jelly (no seeds) into wine sauce, bring to boil, simmer on low 5 minutes more.  I whisk in about 2 t. corn starch stirred into some room temp wine as I like it a bit thicker.

Remove breast from oven, cool 5 minutes, cut crossways into medallions, place on plates, spoon sauce on top.

Goes well with egg noodles and fresh steamed asparagus.

My wife doesn't ever ask for duck but she sure likes this!

YUM!!   

[Big Fred Kahuna]

I Breast them out cut all the grissle out, then cut them up just like deer steaks, flour them, fry in butter just like deer steaks, season with garlic salt johnnys and pepper, be suprised how much they taste like deer meat!