Goose

[fishinchicks]

We were given the breast meat from a goose that a hunter bagged on our property last week. Since this is the first time in 25 years that anyone has done this, I have no idea on how to prepare the meat. I was heading out up to the State Fair when they brought them by, so I washed them and put them in a seal a meal bag and froze them.

Any good recipes with details?

[reinhard1]

i just posted a recepie for a wild whole goose i had here at home. check it out for i'm sure you could use the same recepie for the breast. it is posted [last post] in the Wild Game Recepie thread. good luck.

[fishinchicks]

That sounds good. I may have to see about the whole goose next time.

Has anyone marinated the meat overnight with a teriyaki style marinade? That seems like it could be a good route...?

What about grilling? I don't have a smoker, just a gas grill.

[JimBuck]

I'd brine it in Saltwater or Milk for a day or two before marinating or cooking the meat. Replace the water or milk as it draws the blood out (a few times daily) and the meat will be much better IMO.

Marinating in Teriyaki is fairly popular as is french dressing. I tend to treat goose much like beef and use it for anything from stews and kabobs to meatballs and jerky. The key to good goose is largely in the prep and also being careful to not overcook it. Enjoy!

[LABS4ME]

I have several recipes...

Here are some fairly simple and straight forward ones.

Rinse goose and season well. Place inside oven bag and pour a can of good quality fruit cocktail over the top. Tie up bag and bake for 1 1/2 hours. remove breast and thicken sauce.

Mix equal parts soy, wortchestire sauce, italian dressing. Marinate overnite. Grill on hot grill till just medium rare. Nothing over pink. Let rest 10 minutes nder foil before serving. Slice thin when serving

Chunk breast into 1-2" cubes. Dredge in season flour. Cook 3 strips of bacon in skillet till crispy. Put goose in hot grease and sear. Add in onions and garlic and pad of butter and turn goose until browned. Add can of cream of mushroom and can of cream of chicken soup and half to 3/4 can of orange juice. Cover pan and simmer for 45 min to an hour till goose is very tender. Serve over mashed potatoes or Rheemes egg noodles. Crumble bacon over each serving.

All easy goose camp recipes\.

Good Luck!

Ken

[Stringerless!]

Will try em . Thanks !

[B. Amish]

I'd brine it in Saltwater or Milk for a day or two before marinating or cooking the meat. Replace the water or milk as it draws the blood out (a few times daily) and the meat will be much better IMO.

i'm also a believer in soaking in milk for a day before marinating.

[BobT]

We were given the breast meat from a goose that a hunter bagged on our property last week. Since this is the first time in 25 years that anyone has done this, I have no idea on how to prepare the meat. I was heading out up to the State Fair when they brought them by, so I washed them and put them in a seal a meal bag and froze them.

Any good recipes with details?

One of our daughters is an incredibly picky eater. So is one of her friends. One day when her friend was going to be here for dinner I had thawed a goose breast. I had it in my mind to try slow cooking it in an onion soup base but I didn't have any onion soup mix so I decided to make up my own.

I used the following ingredients and placed the breast in a slow cooker until done to my taste.

Using beef Bouillon I created enough broth to just about cover the breast. Make it a little on the strong side. Thought to self - could probably use aus jus instead. Add to this plenty of course chopped onion. Add celery, mushrooms, and pressed garlic. Cook until done as desired. I think I did mine for about 1-1/2 or 2 hours. The broth made a great soup appetizer especially when you add shredded Swiss cheese and maybe a little French bread.

My daughter and her friend had second helpings.