I asked a club member his recipe for cooking goose. He said to cook it and feed it to my dog. He said he had not found a good recipe. Anyone have one to share. He did mention what another guy said about making meatballs. Open to suggestions.
Tulsey
I like this for grilling- 2-4 goose breasts (boneless/skinkless)
1/4c sea or kosher salt
1 can coca cola
1 jar of favorite glaze
Make a brine solution from salt,coke and 1/2gal of water. Cut the meat into thirds and add to the brine, soak overnight in the refrigerator. Get the grill to medium heat. remove the meat from the brine and pat dry, coat with some of the glaze. Place the meat on the grill and cook to medium. At the last 5min brush on the glaze.
I like to use McCormicks teriyaki, Lawry's Carribean Jerk or just good ol A1. Good luck!
1/4c sea or kosher salt
1 can coca cola
1 jar of favorite glaze
Make a brine solution from salt,coke and 1/2gal of water. Cut the meat into thirds and add to the brine, soak overnight in the refrigerator. Get the grill to medium heat. remove the meat from the brine and pat dry, coat with some of the glaze. Place the meat on the grill and cook to medium. At the last 5min brush on the glaze.
I like to use McCormicks teriyaki, Lawry's Carribean Jerk or just good ol A1. Good luck!
I just made some goose jerky also. Everyone thought it was some of the best jerky ever eaten.
Hi mountain jerky mix original blend, follow directions then sift some brown sugar over meat. Let sit overnight then I smoked in little chief.
Tomorrow, I'm roasting a whole goose in one of those roasting bags. I've roosted goose before with good luck.
Sorry I can't help you with breast recipe, but you should try the jerky.
Rob
Hi mountain jerky mix original blend, follow directions then sift some brown sugar over meat. Let sit overnight then I smoked in little chief.
Tomorrow, I'm roasting a whole goose in one of those roasting bags. I've roosted goose before with good luck.
Sorry I can't help you with breast recipe, but you should try the jerky.
Rob
Marinate in BBQ sauce (I like Open Pit regular) for 24 hours.
Then wrap in 2-3 slices of bacon and bake uncovered until thoroughly cooked (approx 45 minutes, you can use chicken time and temp).
We don't eat the bacon as it's mostly for keeping some moisture in the breasts while they are cooking, but the dog sure likes it 8)
Even the wife and kids like the meat, which means it's must be OK!
HB
Then wrap in 2-3 slices of bacon and bake uncovered until thoroughly cooked (approx 45 minutes, you can use chicken time and temp).
We don't eat the bacon as it's mostly for keeping some moisture in the breasts while they are cooking, but the dog sure likes it 8)
Even the wife and kids like the meat, which means it's must be OK!
HB
Jerky for me. Haven't had anyone who has tried tell me they don't want more. Just slice thin enough to find any stray BB's and soak overnight in the store marinade of your choice. Use an oven and cookie sheets on low and/or a dehydrator. I also like to top them with creole seasoning powder before drying.
Gordon, I just smoked up a bunch of Pheasant last weekend. First time going the smoker route. They came out as you described. Yummy! I think I'll do the same with the next Goose that enters our house...Gordonstoun said:
HB
Smoked is the all round favorite, here. Another is to marinate in orange juice and vodka then grill. Be sure to let the breasts stand a bit before throwing them on a fire, though. :wink:
Cut Meat into thin strips.
Soak in salt water overnight. Change water as often as you can.
Once meat is no longer red put into crock pot and cover with BBQ sauce. Once covered, add 1 Jar of Pace picante sauce (thick & chunky).
Cook at least 5 hours on low heat.
Makes teh best BBQ sandwiches ever!
I've been eating them all week and people who try it can't tell that it is goose.
Soak in salt water overnight. Change water as often as you can.
Once meat is no longer red put into crock pot and cover with BBQ sauce. Once covered, add 1 Jar of Pace picante sauce (thick & chunky).
Cook at least 5 hours on low heat.
Makes teh best BBQ sandwiches ever!
I've been eating them all week and people who try it can't tell that it is goose.
G
I found this recipe for goose stew and gave it a try. It is for 8-10 people so I scaled it back abit.
I took two goose breasts and made a "goose stew" last weekend. It was something new to try with the meat. This recipe calls for 4 breasts but I didn't want to waste the meat if it didn't turn out good.
I also reduced the salt soak to 1/8 cup of salt and 1/8 cup of instant meat tenderizer. All I can say is that my gang ate the entire pot of stew. Next time I'll have to make a larger batch.
Recipe:
· Soak breasts from four geese overnight in 1/3 C. salt and 2 TBS baking soda.
· Sauté 1 large onion, stalk celery in 4 TBS butter for a few minutes.
· Carve breasts into 2 in. pieces and sauté in the onion/butter mixture for 10 min. at medium to high heat.
· While goose is sautéing, add 2 TBS Worcester sauce and liberal amount of garlic powder. Also add small amount of hot sauce to taste.
· Add 48 oz. can beef consommé (that's the secret) and simmer one hour. During this process, add salt to taste.
· Add vegetables (we use potato, turnip, carrots, cabbage and parsnips) and simmer at least 30 minutes.
· Serve with rolls or bread and ask your guests how their wild beef stew tastes.
Even your non-goose eaters will love it! The above recipe would feed 8-10 people.
Sincerely,
AJ/OH
I took two goose breasts and made a "goose stew" last weekend. It was something new to try with the meat. This recipe calls for 4 breasts but I didn't want to waste the meat if it didn't turn out good.
I also reduced the salt soak to 1/8 cup of salt and 1/8 cup of instant meat tenderizer. All I can say is that my gang ate the entire pot of stew. Next time I'll have to make a larger batch.
Recipe:
· Soak breasts from four geese overnight in 1/3 C. salt and 2 TBS baking soda.
· Sauté 1 large onion, stalk celery in 4 TBS butter for a few minutes.
· Carve breasts into 2 in. pieces and sauté in the onion/butter mixture for 10 min. at medium to high heat.
· While goose is sautéing, add 2 TBS Worcester sauce and liberal amount of garlic powder. Also add small amount of hot sauce to taste.
· Add 48 oz. can beef consommé (that's the secret) and simmer one hour. During this process, add salt to taste.
· Add vegetables (we use potato, turnip, carrots, cabbage and parsnips) and simmer at least 30 minutes.
· Serve with rolls or bread and ask your guests how their wild beef stew tastes.
Even your non-goose eaters will love it! The above recipe would feed 8-10 people.
Sincerely,
AJ/OH
I often cook up goose stew, treating the goose meat exactly as if it was beef.
Cut breasts into edible size cubes. Put the chunks in a big ziploc baggie with a 1/2 cup of flour, and give it a good shake, to cover the meat with a dusting of flour. In a large pot heat some olive oil up good and hot, then dump meat in. Stir the meat for a few min's till it is slightly browned. I then add chopped carrots, spuds, parsnip, garlic, salt pepper, a few bay leaves. Add enough water to cover the stew. I simmer it covered for 3-5 hours. Give it a stir once in awhile. If it seems too thin or watery, I sometimes add some shredded cabbage an hour before I'm ready to eat. This thickens up the stew.
Throw some dumplings in at the last, or eat with some good sourdough bread to mop up those drippings!
Cut breasts into edible size cubes. Put the chunks in a big ziploc baggie with a 1/2 cup of flour, and give it a good shake, to cover the meat with a dusting of flour. In a large pot heat some olive oil up good and hot, then dump meat in. Stir the meat for a few min's till it is slightly browned. I then add chopped carrots, spuds, parsnip, garlic, salt pepper, a few bay leaves. Add enough water to cover the stew. I simmer it covered for 3-5 hours. Give it a stir once in awhile. If it seems too thin or watery, I sometimes add some shredded cabbage an hour before I'm ready to eat. This thickens up the stew.
Throw some dumplings in at the last, or eat with some good sourdough bread to mop up those drippings!
I've made this twice now and it is excellent.
2 -4 breasts (depending on how many to feed)
2 large sweet onions
3 cloves garlic
1 can beefy mushroom soup
some button mushrooms
1 cup red wine, something with flavor
Cut the onions and press the garlic into a large sauce pan with some butter and cook until just about carmalized. Chunk the meat and add once the onions are reduced. Cover and let it come to a simmer. Remove the cover and let it reduce about half the liquid. Add the red wine now and again bring to simmer and this reduce by half. Finally add the soup and mushrooms and about 1/2 a can of water. Bring this to a simmer again and let it reduce by about half again.
It should be a beautiful brown and served over your favorite noodle.
All the simmering and reducing takes time but is well worth it.
2 -4 breasts (depending on how many to feed)
2 large sweet onions
3 cloves garlic
1 can beefy mushroom soup
some button mushrooms
1 cup red wine, something with flavor
Cut the onions and press the garlic into a large sauce pan with some butter and cook until just about carmalized. Chunk the meat and add once the onions are reduced. Cover and let it come to a simmer. Remove the cover and let it reduce about half the liquid. Add the red wine now and again bring to simmer and this reduce by half. Finally add the soup and mushrooms and about 1/2 a can of water. Bring this to a simmer again and let it reduce by about half again.
It should be a beautiful brown and served over your favorite noodle.
All the simmering and reducing takes time but is well worth it.
Best thing I have ever had is Jerky made out of goose and duck. SWecret is to not overcook it if you decide to use one of the abouve recipees that is the biggest mistake people make with any wild game.
I cook all of my goose breasts in the slow cooker they turn out fantasic. Use onion soup mix or beef tenderizer. Like the ox cubes and add few other spices and it the best way i have found to cook it. Cook it at least 12 hours and it really good. It seems the longer it slow cooked the better it tastes. I slow cook my moose roast for 20 hours. Good luck.
Pulled-Goose BBQ Sandwiches!!
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Ok guys here is a super simple recipe that is absolutely awesome!! The guys at deer camp were fighting over the last sandwich!! If you like a good pulled BBQ sandwich then this will quickly become a favorite.
Take as many breasts as you like and slice inti 1/4-1/2" slices across the breast. Check carefully for shot.
Throw all of the sliced goose breast in a Crockpot. Cover with Apple Cider and sprinkle some brown sugar in there....do not over do it on the brown sugar.
Let simmer on low for 7-9 hrs or until the meat falls apart as you stir it.
Drain liquid completely and discard.
Break meat up with wooden spoon or fork as you would see in a pulled pork recipe.......meat will be falling apart easy at this point.
Return "pulled" meat to crock pot put on lowest setting.
Now add your favorite BBQ sauce to coat evenly.....I like KC Masterpiece but any will work.
I like to add some chopped raw onion as I add the BBQ sauce.
Cover and warm for say 15 minutes.
Take your favorite roll and add a heaping ladle of the goose meat....serve with good chips and a cold beer......HEAVEN!!
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Ok guys here is a super simple recipe that is absolutely awesome!! The guys at deer camp were fighting over the last sandwich!! If you like a good pulled BBQ sandwich then this will quickly become a favorite.
Take as many breasts as you like and slice inti 1/4-1/2" slices across the breast. Check carefully for shot.
Throw all of the sliced goose breast in a Crockpot. Cover with Apple Cider and sprinkle some brown sugar in there....do not over do it on the brown sugar.
Let simmer on low for 7-9 hrs or until the meat falls apart as you stir it.
Drain liquid completely and discard.
Break meat up with wooden spoon or fork as you would see in a pulled pork recipe.......meat will be falling apart easy at this point.
Return "pulled" meat to crock pot put on lowest setting.
Now add your favorite BBQ sauce to coat evenly.....I like KC Masterpiece but any will work.
I like to add some chopped raw onion as I add the BBQ sauce.
Cover and warm for say 15 minutes.
Take your favorite roll and add a heaping ladle of the goose meat....serve with good chips and a cold beer......HEAVEN!!
Soak boneless skinless goose breast in buttermilk for one day. Drain buttermilk, cut goose into 1/2" cubes, dust with flour and fry untill nearly done. Then add meat to your favorite pot pie or shepherds pie recipe.
I brought this to my goose meat hating uncles for thanksgiving as a side and there was not a bite left for me to take home.
I brought this to my goose meat hating uncles for thanksgiving as a side and there was not a bite left for me to take home.
This is the best I've ever tried...
5-8 days depending on the breast size (A-5 days, DD-8 days)
Deli-Style Corned Goose
This recipe has been adapted (slightly) from a corned beef recipe in the Morton Home Meat Curing Guide : http://www.mortonsalt.com/recipes/re...sp?recipeid=43
Quite simple.... and very tasty!
6 to 8 goose breast filets (4 to 6 lbs)
5 tablespoons Morton Tenderquick mix
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder
Trim, skin, and clean up breast filets (or beef brisket or boneless cut of deer, elk, etc)
In a small bowl, mix Morton Tender Quick and remaining dry ingredients and spices (Do NOT substitute any "meat tenderizer" for Morton Tender Quick)
Thoroughly rub mixture into all sides of breast filets.
Place filets into a plastic bag and close securely. Place in refrigerator and allow to cure 5 days per inch of meat thickness (a week seems to work fine for goose breasts).
Place filets in Dutch Oven and add water to cover. Bring to a boil, then reduce heat. Simmer until tender, about 3 hours.
Source:
http://www.flocknockers.com/showthread. ... aa&t=51147
5-8 days depending on the breast size (A-5 days, DD-8 days)
Deli-Style Corned Goose
This recipe has been adapted (slightly) from a corned beef recipe in the Morton Home Meat Curing Guide : http://www.mortonsalt.com/recipes/re...sp?recipeid=43
Quite simple.... and very tasty!
6 to 8 goose breast filets (4 to 6 lbs)
5 tablespoons Morton Tenderquick mix
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder
Trim, skin, and clean up breast filets (or beef brisket or boneless cut of deer, elk, etc)
In a small bowl, mix Morton Tender Quick and remaining dry ingredients and spices (Do NOT substitute any "meat tenderizer" for Morton Tender Quick)
Thoroughly rub mixture into all sides of breast filets.
Place filets into a plastic bag and close securely. Place in refrigerator and allow to cure 5 days per inch of meat thickness (a week seems to work fine for goose breasts).
Place filets in Dutch Oven and add water to cover. Bring to a boil, then reduce heat. Simmer until tender, about 3 hours.
Source:
http://www.flocknockers.com/showthread. ... aa&t=51147
Take one breast about size of a good ribeye steak, freeze it then slow thaw in refrigerator, do this twice, drain blood each time, this is aging process like hanging a deer.
Rub in ½ tea spoon Lawry seasoning and 1 table spoon of Worstershire sauce on each side of the breast ½ hour before grilling. Sprinkle a pinch of dark ground coffee over it each time you flip it on the grill, I like it medium rare, my kids like theirs cut to ½" strip
Every now and then I get one that taste a little strong, I then serve with fresh crushed garlic sprinkle over the top.
Rub in ½ tea spoon Lawry seasoning and 1 table spoon of Worstershire sauce on each side of the breast ½ hour before grilling. Sprinkle a pinch of dark ground coffee over it each time you flip it on the grill, I like it medium rare, my kids like theirs cut to ½" strip
Every now and then I get one that taste a little strong, I then serve with fresh crushed garlic sprinkle over the top.
OK so I have to say thanks to those who posted up things - Thanks.
I recently went to party after hunting and had some breasts with me - I was asked to make something with them as my friends hadn't had goose before.
I used a modified version of the recipe to follow - they didn't have everything listed to make the flour so I - pardon the pun - had to wing it...
grabbing this and that for spices I made a dredge and whipped up the tenderloins from 2 geese. I dummed it down as due to time and ingredients but it was a hit, I think if we had more bacon I'd have less breasts in my freezer. :lol:
Enjoy this - I pulled it right off FoodTV dot com but can attest to the yummy factor. I've also been asked to do this one again.
Enjoy:
Duck Camp Hors d'Oeuvres with Bourbon Finish
Recipe courtesy J.Fred Volk
Show: FoodNation With Bobby Flay
Episode: Wyoming
Dredge Ingredients:
1 cup powdered biscuit mix (or all-purpose flour can be substituted)
1/2 teaspoon salt
3/4 teaspoon onion powder
1/8 teaspoon cayenne powder
1/4 teaspoon garlic powder
1/2 teaspoon dill weed
1/4 teaspoon ground thyme
1/4 teaspoon white pepper
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/4 teaspoon paprika
2 to 3 slices bacon, diced
1 medium or large onion, French cut
1 tablespoon brown sugar
Salt and pepper
4 to 6 boneless duck breasts, 3/4-inch cubed (this recipe also works with pheasant, doves, goose or chicken
1 1/2 tablespoons olive oil (not all may be needed)
1 teaspoon cornstarch
1/4 cup bourbon
Assemble dredge ingredients in a 1-quart resealable plastic bag, seal, and shake to mix thoroughly.
Add the bacon to a cold 10-inch pan (I find a cast iron skillet works well) and put on medium heat. When fat has rendered and while bacon is still soft, add onions to the pan with brown sugar. Stir onions occasionally, cook until golden brown. You can add a bit of salt and pepper if you like.
While onion is cooking, add meat to the dredge, 5 to 6 pieces at a time, seal bag, and shake bag to coat all pieces. Remove dredged pieces, shake off excess, and repeat with remaining meat.
Remove onions and bacon from the pan, trying to leave as many rendered juices as possible, and set onion mixture aside. Add 1/2 of the olive oil to the pan, raise heat to medium temperature a little bit, and allow oil to heat up. Add meat, a handful at a time, and use wooden spoon to separate pieces. Cook for 10 to 12 minutes, stirring occasionally (note: if meat starts to stick, add a little more oil to pan.) Return onion mixture to the pan, and toss.
Dissolve cornstarch in bourbon and add to pan. Continue to cook for about 3 minutes, stirring. Liquid should thicken, slightly. Remove the meat and onion mixture from the pan and pour the sauce over the top. Serve hors d'oeuvres family style with toothpicks and crackers or French bread slices.
I recently went to party after hunting and had some breasts with me - I was asked to make something with them as my friends hadn't had goose before.
I used a modified version of the recipe to follow - they didn't have everything listed to make the flour so I - pardon the pun - had to wing it...
grabbing this and that for spices I made a dredge and whipped up the tenderloins from 2 geese. I dummed it down as due to time and ingredients but it was a hit, I think if we had more bacon I'd have less breasts in my freezer. :lol:
Enjoy this - I pulled it right off FoodTV dot com but can attest to the yummy factor. I've also been asked to do this one again.
Enjoy:
Duck Camp Hors d'Oeuvres with Bourbon Finish
Recipe courtesy J.Fred Volk
Show: FoodNation With Bobby Flay
Episode: Wyoming
Dredge Ingredients:
1 cup powdered biscuit mix (or all-purpose flour can be substituted)
1/2 teaspoon salt
3/4 teaspoon onion powder
1/8 teaspoon cayenne powder
1/4 teaspoon garlic powder
1/2 teaspoon dill weed
1/4 teaspoon ground thyme
1/4 teaspoon white pepper
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/4 teaspoon paprika
2 to 3 slices bacon, diced
1 medium or large onion, French cut
1 tablespoon brown sugar
Salt and pepper
4 to 6 boneless duck breasts, 3/4-inch cubed (this recipe also works with pheasant, doves, goose or chicken
1 1/2 tablespoons olive oil (not all may be needed)
1 teaspoon cornstarch
1/4 cup bourbon
Assemble dredge ingredients in a 1-quart resealable plastic bag, seal, and shake to mix thoroughly.
Add the bacon to a cold 10-inch pan (I find a cast iron skillet works well) and put on medium heat. When fat has rendered and while bacon is still soft, add onions to the pan with brown sugar. Stir onions occasionally, cook until golden brown. You can add a bit of salt and pepper if you like.
While onion is cooking, add meat to the dredge, 5 to 6 pieces at a time, seal bag, and shake bag to coat all pieces. Remove dredged pieces, shake off excess, and repeat with remaining meat.
Remove onions and bacon from the pan, trying to leave as many rendered juices as possible, and set onion mixture aside. Add 1/2 of the olive oil to the pan, raise heat to medium temperature a little bit, and allow oil to heat up. Add meat, a handful at a time, and use wooden spoon to separate pieces. Cook for 10 to 12 minutes, stirring occasionally (note: if meat starts to stick, add a little more oil to pan.) Return onion mixture to the pan, and toss.
Dissolve cornstarch in bourbon and add to pan. Continue to cook for about 3 minutes, stirring. Liquid should thicken, slightly. Remove the meat and onion mixture from the pan and pour the sauce over the top. Serve hors d'oeuvres family style with toothpicks and crackers or French bread slices.
here is a wonderful little appetizer or party recipe that we use almost every week during the season at my house....
Remove breast meat from bones and cut into 1" cubes (approximate). Place all cubes in a large bowl and cover with Italian dressing and a little liquid smoke.
Heat an inch of oil in a slillet to about 350-375.
Using a bamboo skewer, stab a chunk of goose from the marinade and then dunk it straight into the hot oil for about an 8-10 count (just a few seconds).
Have a paper towel next to the skillet and just use the skewer as a handle and pat the hot oil off.
Then just pop it in your mouth while it is still hot...
Kinda like goose fondu. This is the only way my wife will eat goose (or duck for that matter) and the kids both love it. I have never had anyone refuse seconds and some people just can't stay away from it.
Give it a try...fun and delicious
Remove breast meat from bones and cut into 1" cubes (approximate). Place all cubes in a large bowl and cover with Italian dressing and a little liquid smoke.
Heat an inch of oil in a slillet to about 350-375.
Using a bamboo skewer, stab a chunk of goose from the marinade and then dunk it straight into the hot oil for about an 8-10 count (just a few seconds).
Have a paper towel next to the skillet and just use the skewer as a handle and pat the hot oil off.
Then just pop it in your mouth while it is still hot...
Kinda like goose fondu. This is the only way my wife will eat goose (or duck for that matter) and the kids both love it. I have never had anyone refuse seconds and some people just can't stay away from it.
Give it a try...fun and delicious
this is the best way we've found to cook our geese:
-take each goose breast and cut in thirds (what would be perpindicular to breast bone.)
-soak in saltwater and drain water each day for a couple of days.
-marinate in italian and allegro wild game (or moores) all day or overnight
-butterfly each piece and stuff with slivered green bell pepper, onions, and jalepeno
-wrap in bacon and secure with tooth picks
-grill on each side but still rare
-put the pieces in aluminum pan pour enough moores in just to cover bottom of pan
-dab cream cheese on each piece and pour stubbs on top
-cover with tinfoil and let simmer over grill for several 7-10 minutes until moores bubbles/cheese starts to melt/spread
This is as good as it gets...DO NOT OVERCOOK!!!!
-take each goose breast and cut in thirds (what would be perpindicular to breast bone.)
-soak in saltwater and drain water each day for a couple of days.
-marinate in italian and allegro wild game (or moores) all day or overnight
-butterfly each piece and stuff with slivered green bell pepper, onions, and jalepeno
-wrap in bacon and secure with tooth picks
-grill on each side but still rare
-put the pieces in aluminum pan pour enough moores in just to cover bottom of pan
-dab cream cheese on each piece and pour stubbs on top
-cover with tinfoil and let simmer over grill for several 7-10 minutes until moores bubbles/cheese starts to melt/spread
This is as good as it gets...DO NOT OVERCOOK!!!!
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