Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  
alwaysonthemove

Favorite goose recipes

Recommended Posts

I made a slow cooked goose breast in the crock pot last year. I put a bottle of heavy beer in it and half a bottle of bbq sauce it was great

Tried beer and red wine yesterday not to bad. the bbq sauce adds alot.

any one else got more goose recipes?

Share this post


Link to post
Share on other sites

cut breast into 1" cubes

soak in italian dressing over night.

wrap in bacon

grill to medium rare

enjoy

Share this post


Link to post
Share on other sites

If you like the crockpot option try this.

Make up some beef broth, cubed breast, course chopped onion (don't skimp), mushrooms, celery, garlic, carrots, salt and pepper. Simmer for a couple hours.

When you serve it, add shredded swiss or mozzarella cheese.

Share this post


Link to post
Share on other sites

Put a layer of cream of mushroom soup in the bottom of a crock pot then a layer of browned goose breast, a layer of bacon and onion, and then some more cream of mushroom soup. Repeat until you are out of goose breast. Put crock on low and let cook for most of the day or until the breast is falling apart. Serve with mashed potatoes and beer. The soup makes a great gravy for the potatoes. Enjoy!

Share this post


Link to post
Share on other sites

1 of the best ways i have had involves the following....goose, sliced water chestnuts, jalpenos, bacon, and terriaky (sp) suasce....cut the breasts into bite size pieces, the put a peno on one side, a waterchestnut on both sides, wrap in bacon, stick it with a toothpick, soak in the sausce (over night is best) then grill and eat....im hungry already

Share this post


Link to post
Share on other sites

go to duck recipes from backwood bound, They have everything from duck, goose even rattelsnake. There must be 75 duck and 30 goose recipes. I have tried a few and they are good

Share this post


Link to post
Share on other sites

#2 Make the the meat into Fijatas

#1 Breast out the birds. Wrap 1 breast into tin foil. Inside add onions, mushrooms, green peppers, salt, pepper, and bacon. Also you can wrap them in Salsa and I will have a little kick!! Cook until medium rare put NEVER more then medium!!! mmmnn

Share this post


Link to post
Share on other sites

Take your breast and cut them into strips then take equal parts of Soy sauce and olive oil and add 2 tblspns chopped garlic, 1 small chopped onion and 1 tblspn Cajun seasoning - I like tony Chaucere - and mix all together. Put your strips and marinade in a ziplock bag and put in the frige overnight. Put them on the smoker for about 1 - 1.5 hours, enjoy with a six pack of beer and your in heaven.

Share this post


Link to post
Share on other sites

Place a whole goose in a roasting pan with potatoes, onions, celery and beef broth. Roast in oven for 3 hours at 325 degrees.

Take out of oven, throw the goose in the garbage and feed the vegatables to your dogs.

J/K LOL

The best way I've had are similar recipes to some of the above.

Marinated then grilled with bacon.

I love my venison at 120-125 degrees, but still have a hard time with the thought of a medium rare goose breast. Must be the years of cooking chicken and turkey thoroughly.........

Share this post


Link to post
Share on other sites

1 of the best ways i have had involves the following....goose, sliced water chestnuts, jalpenos, bacon, and terriaky (sp) suasce....cut the breasts into bite size pieces, the put a peno on one side, a waterchestnut on both sides, wrap in bacon, stick it with a toothpick, soak in the sausce (over night is best) then grill and eat....im hungry already

Now that sounds good!

Share this post


Link to post
Share on other sites

Early season goose only!! The migrating ones are tough as nails.

Cut goose breast in 1/4's, don't throw the hind 1/4's they are the best!!

Use glass cookware, add about 3/4 " water, add a bunch of lowry's and pepper to the water and stir it in.

Add the goose parts, cook covered for 2 hours @ 350. Turn down to 250 for a 1/2 hour and gooble it up!!

Its moist, tender and tasty!!

Share this post


Link to post
Share on other sites

tequila lime goose fajitas

1/2 cup lime juice

1/2 cup olive oil

1 medium sized bulb of garlic cloves, chopped

handful of chopped green peppers.

4 tbl tequila

4 tbl cumin

2 tbl salt

2 tbl pepper

2 tbl Mexican oregano

1 tsp cayenne pepper

marinate 2 boneless goose breasts in that concoction for 4-6 hours, mixing or flipping occasionally.

grill it like you would a steak. don't over do it. slice it against the grain. roll it up in a tortilla with sauteed bell peppers and onions. add cheese, gauc, sour cream, etc.

you guys that turn your geese into jerky are missing out. if you treat it like a steak rather than chicken you will be rewarded. Just throw one on the grill sometime and find out.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  



  • Your Responses - Share & Have Fun :)

    • I wouldn't count on open water for the opener just yet. As of Friday, there was  a good 24" of solid ice yet to melt.
    •   Took a page out of sniper’s book! Had I known what would go down after I woulda let this guy walk though... I’ll get a story up later. 21.6 pounds, 9 inch beard, 3/4 inch spurs.
    •   That was quick!
    •   Ha, that's easy. Move to Florida!
    • It would be interesting to know what that bill will be if you don’t mind sharing.   I bought a used Ice Cabin several years ago and had the same issue.  The previous owner didn’t do the grease maintenance according to specs.  Once those things get behind it’s tough to correct.   I went through the whole heat it up/wiggle/pound/swear the things off both sides then did what your welding shop did.  Worked real nice after that.  Took a couple half days to complete though and thankfully I have the tools to do it.  I can’t tell you how long it will last though since I sold it not long after fixing it.     I did stress the importance of keeping up that grease to the new owner!   Glad you got yours taken care of.
    • I just run to my dealer and buy the Suzuki stuff. It's a little more pricey but I don't sweat the extra $5-$10 per year. It cost me $50 for 4L of oil and the filter. I did the lower unit in the fall so I don't remember the gear oil cost.   Mine is a 2009 DF90, so pretty similar. Make sure that when you grease all of the zerks to look in your manual. There is one that you won't see until you tilt your motor all the way up. There is also one below the shift linkage that you can't reach unless you take off the lower skirts on both sides. There's about 10-12 screws holding the skirt on both sides.   Also, be VERY careful when putting the skirt back on. I just did mine again last night and accidentally pinched an air hose near the bottom of the skirts. It cut the hose in half when I put the last screw in place!
    • picking up the house tonight from a welding shop in town, guy said they get new houses that axles seize up on, sounded like they heated it up, broke it free, sand it down, grease it, add groves and it should be set. kind of scared to see how much they're going to charge me...    
    • I am new to the 4 stroke world and need to change the fluids in my 05 Suzuki 115 four stroke. What does everyone use for oil, filter, and lube? I was planning on using Mobil 1 or Amsoil 10-40 for the engine oil and the Lucas 90w gear oil for the lower unit. I don't know what filter to get. I know Fram has a filter that fits the motor. I run synthetic oil in my vehicles along with the filters designed for synthetic. I change my own oil and figure the peace of mind is worth the extra few bucks. Any opinions? 
    • Gobbler down...
    • Even with all the snow gone, they still dont want to come out in the fields. Even this morning i really got on the slate, this one come in at 640. Now im cayching brown trout. Good luck fellas