Author Topic: Goose recipes (Read 6010 times)

Fishnclifff · « **on:** December 20, 2015, 07:24:18 PM »

Anyone have any recipes for goose.

I have tried a couple that I know, but i still dont like it. Wanna try more ideas before I give up.

I told my wife, I'm gonna keep shooting geese until they taste good.

Stickerbush · « **Reply #1 on:** December 20, 2015, 07:44:07 PM »

I just got some geese and haven't cooked it before. I've got 2 fully plucked plus a bag of bits from two others

BOWHUNTER45 · « **Reply #2 on:** December 20, 2015, 07:52:22 PM »

Cook the whole goose like you would a turkey ... Season inside the bird with garlic - Lawry seasoning - pepper ...stuff full of apples and onions ! Rub some apple cider all over the bird ..season skin with same ingredients ..place in a cooking bag ! Last time I made one it did not last long !! It was a Big Old honker !! I hate duck but goose I like ! I like Lawry season over Johnnys ...does a great job on Fowl

JODakota · « **Reply #3 on:** December 20, 2015, 09:12:53 PM »

Marinated the breasts in Worcester, it's great

JakeM · « **Reply #4 on:** December 20, 2015, 10:18:41 PM »

Smoke it and turn it in to jerky. Better than any store bought jerky.

Sent from my SM-N910V using Tapatalk

metlhead · « **Reply #5 on:** December 20, 2015, 10:23:03 PM »

Pull the breasts off, fillet lengthwise into three thin steaks, season well and pound them flat with a meat hammer while sprinkling with flour. Fry on med-hi heat 1 minute on each side. Smother with country gravy for some awesome goose-chicken fried steaks.

CP · « **Reply #6 on:** December 21, 2015, 06:56:49 AM »

First of all, dry age your birds:
http://www.outdoornews.com/February-2014/Waterfowl-Dry-AgingG/

After that fillet the breast, season each fillet to your taste then grill them as you would a beef steak. Medium rare at most; do not overcook.

pianoman9701 · « **Reply #7 on:** December 21, 2015, 11:06:16 AM »

Pound it a little bit to separate the fiber. Soak it in some teriyaki, the zest of a full orange and a full lemon, and a tablespoon of freshly chopped ginger for 24 hours. Wrap it in bacon and grill it or roast it. Not too long so its still red in the middle or it'll be tough.

sakoshooter · « **Reply #8 on:** December 21, 2015, 12:09:05 PM »

Quote from: metlhead on December 20, 2015, 10:23:03 PM

Pull the breasts off, fillet lengthwise into three thin steaks, season well and pound them flat with a meat hammer while sprinkling with flour. Fry on med-hi heat 1 minute on each side. Smother with country gravy for some awesome goose-chicken fried steaks.

Similar to what I do also. I call em 'Country Fried Duck'.
Some smaller goose breasts can be cut into just two steaks.

singleshot12 · « **Reply #9 on:** December 21, 2015, 01:17:16 PM »

Cut into 1/4" strips soak in Teriyaki for a few hours,then sear on barbyq @med-rare. Simply the best!

singleshot12 · « **Reply #10 on:** December 21, 2015, 01:24:18 PM »

Legs and thighs just low-temp-slow cook in oven smothered in a can or two of Mexican stewed tomatoes, Keep it simple

Fieldp66 · « **Reply #11 on:** December 21, 2015, 06:38:33 PM »

I cut the breast into quarter inch strips and then use Hi Mountain Seasonings Jerky Cure and Seasoning. Mix the seasoning per the instructions and shake it on both sides of the strips. Put it in the frig in a glass container for 24 hours. I then put in my Treager on smoke for 2 hours and then on medium for an hour to an hour and half depending on the out side temp. Makes for a good snack the next time I'm in the field.

lokidog · « **Reply #12 on:** December 21, 2015, 08:23:38 PM »

http://hunting-washington.com/smf/index.php/topic,170436.msg2251733.html#msg2251733

Fishnclifff · « **Reply #13 on:** December 21, 2015, 10:48:14 PM »

Thanks for all the suggestions.

dune · « **Reply #14 on:** December 22, 2015, 07:03:26 AM »

The best way a to cook duck or goose is season the breast and wrapit with bacon and jalapeno frying or bbq is best stop cooking when meat temp is at 165

GEARHEAD · « **Reply #15 on:** December 23, 2015, 05:42:52 PM »

Breast out, cut into strips and set aside. in a hot frying pan, olive oil, diced, skinless tart apple pieces (1 apple)(I like honeycrisp) diced onion, and chopped Leek give the onions, apple and Leek, a good head start, then add in Meat, stir in, cook meat. then add cream of chicken or mushroom, let simmer, and pour over rice or noodles when done.

that recipe Metlhead is very very good too.

jibberish · « **Reply #16 on:** December 26, 2015, 08:18:54 PM »

http://honest-food.net/2012/01/10/snow-geese-lords-of-the-air/

This recipe was incredibly good

WSU · « **Reply #17 on:** December 29, 2015, 01:42:32 PM »

I'm not sure I'd want to use up a pound of chanterelles on goose stew though!

Jim Sr. · « **Reply #18 on:** December 29, 2015, 02:05:15 PM »

I don't have but a few recipes for goose but I use this one for both ducks and goose breast.
Swiss Cheese Duck, on backwoodsbound.com
Using goose breasts I butterfly the breast & then cut them into 1/2 to 3/4" cubes then follow the recipe.

EmeraldBullet · « **Reply #19 on:** December 29, 2015, 02:23:29 PM »

Quote from: metlhead on December 20, 2015, 10:23:03 PM

Pull the breasts off, fillet lengthwise into three thin steaks, season well and pound them flat with a meat hammer while sprinkling with flour. Fry on med-hi heat 1 minute on each side. Smother with country gravy for some awesome goose-chicken fried steaks.

This one sounds like something I will have to try.

News:

Advertisement

Author Topic: Goose recipes (Read 6010 times)

Advertisement

Quick Links

Recent Topics