goose recipe

[klee]

Alright guys and gals, my husband got his first geese and I'm looking for some sausage recipes. I've found some online, I've never made anything with geese meat before. I'm looking for some delicious recipes. Please share. Thanks.

[TylerS]

There's a recipe section in the forum. Might want to give it a whirl! Lots of knowledgeable chefs there with great ideas.

[tracker x-2]

I've never tried sausage.

My favorite thing to do is make jerky.

[reinhard1]

look for "Venison Sausage Recepies For The Adventurous Soul" in the cooking and recepie forum. just subsitute the goose meat for what it says the amount of venison for that recepie. follow the recepie that you like on that thread and the only change would be goose meat instead of venison. good luck.

[reinhard1]

i have never hunted geese but i have made sausage for people i know and made sausaage for them. i use the same mix of pork and seasonings as in the venison sausage i make. i bet that goose jerky is great. good luck.

[LABS4ME]

try some other recipes also... page 3 of the recipe forum has a goose thread.

http://www.hotspotoutdoors.com/forum/ubbthreads.php/topics/2654731/Goose#Post2654731

Good Luck!

Ken

[96trigger]

Thee best way to have goose is to marinade small chunks, wrap them in bacon, and put them on the grill. Quickest is to use any sesame teryaki marinade. Great stuff.

I have not made sausage out of goose, but am planning on making some jerky out of it.

[OnAFly]

I just got done making ~20lbs of goose pastrami for a friend. It turned out great and I'll probably be making more soon. Check out the pastrami thread in the cooking forums and apply the same recipe to you goose breast.

[bobbymalone]

sorry not sausage...

Goose fajitas

marinate 2 goose breasts in the following concoction for a few hours.

1/2 Cup Olive oil

1/2 Cup lime juice

Tons of chopped garlic

3 Tablespoons cumin

2 Tablespoons salt

2 Tablespoon Pepper

4 Tablespoons Mexican Oregano

2 teaspoon cayenne

4 Tablespoons tequila

grill and slice

serve with sauteed green peppers and onions, cheese, guac, lettuce, diced tomatoes, tortillas, other fajita components, etc.

if the wife and kids like steak fajitas they will like this, i bet you could even pull a fast one on them if you tried.

jerky is alright, but i feel like turning all your wild game into jerky is for folks that like shooting more than they like eating, it's kinda like burying carp in the garden -- you have to do something with them.

[gurkster]

Cube the goose meat, roll in flour (like a fish fillet), and pan fry in olive oil. Goose and duck are great this way, and it is very easy to do.

[Gordie]

This is not sausage but its tasty.

Put goose breasts and legs in crock pot and fill with apple jucie until goose is covered then add some season salt a pinch or two of black pepper, couple of bay leaves(whole) and 1/8 cup of molasses let slow cook for the day and enjoy.

made many non belivers come back for more with this one

[carpshooterdeluxe]

Goose brats are the way to go if you are going to process your own. I've had yet to get a good summer sausage style recipe that works with goose. Jerky is always an easy way to go as well. I usually make up some big batches of jerky and brats with snow geese from the spring season. Most of my canadas never even get froze; we shoot, marinade, grill, eat, drink, and repeat!

[klee]

Last year a coworker brought in some geese summer sausage, I tried it the first time and it was very gamey. But after a few bites, it was delicious. But I only have one geese to cookm, I don't want to spoil it. I was thinking about making brats with it too, since it'll have some fat in it and it won't be so dry. I don't have a smoker to do smoking recipes. I heard they have a liver taste to them if not marinaded well.

How do you get rid of the gamey smell?

[LABS4ME]

If it taste like liver, it was cooked waaaaaaaaaaaaaaaaaaaaay too long. Duck and Goose should not be cooked past med rare on the grill...

If you are slow cooking them, they tend to loose their gaminess when cooked in some sort of liquid or sauce...

You can soak in milk for a few hours to draw the blood out which will take some of the gaminess out...

Good Luck!

Ken

[96trigger]

If you only have one, I would definitely cube it, marinade it, wrap it in bacon and grill it, or some other way to prepare it as mentioned above, other than making sausage, seems like a lot of work for one goose.

Goose doesn't have a liver taste, but its very dark and I think it has more of gizzard texture. If you have ever had gizzards, you know what I am talking about. Goose is kind of chewy to begin with. To get rid of the gamey smell and taste, I would marinade.

[Pooh]

i like 96triggers idea. ive had pheasant that way. marinade it first. wrap in bacon. and i would add a slice of jalopeno between the bacon and goose. uh i just made myself hungry. good luk with what ever you do with it

[carpshooterdeluxe]

As a general rule, I don't cook any wild game over 140 degrees. A meat thermometer is a sportsman's best friend when serving wild game to those that may not be used to the flavors. Everybody knows somebody who thinks all goose tastes like cardboard flavored in butt sweat because their mother/grandma/uncle/buddy left a goose in a roaster for 3.5 hours.

[Gordie]

You can soak in milk for a few hours to draw the blood out which will take some of the gaminess out...

Good Luck!

Ken

a water/vinager mixture (40/60) also pulls out the blood and its will also help with the gamminess taste..

[carpshooterdeluxe]

1/4 tablespoon of salt per duck or goose breast soaking in cold water will draw a lot of blood out too.

[SledNeck]

If it taste like liver, it was cooked waaaaaaaaaaaaaaaaaaaaay too long. Duck and Goose should not be cooked past med rare on the grill...

Thats all you need to know about cooking waterfowl right there^

[Musky Buck]

Goose recipe, save em, add deer trimming 50% and get that jerky done in Miltona and you'll double your jerky amount, and it tastes like 100% deer jerky, but not the Miltona Locker, I forget as bro in law picked it up, whatever the other Miltona place is ?

[klee]

I've decided to turn the geese into brats. I'm thinking of either mixing a high fat beef mix into it or fat pork to give it some grease. Maybe chopping some bits of bacon into it too. Now my other question is the cooking method on it because theres two different type of meat invovled. Should I boil it so the meat is a little cook than grill it? or just straight grill it? I've read so many things about it and a lot of them always boil the brat first than grill it.

Soaking it in salt water, would'nt that make the meat salty when you are seasoning it? I'm guessing that no more salt should be added in the seasoning process.

[carpshooterdeluxe]

Soaking it in salt water, would'nt that make the meat salty when you are seasoning it? I'm guessing that no more salt should be added in the seasoning process.

No, as long as you don't go overboard with the amount of salt. Small amounts poured over the entrance/exit wounds to draw the blood out.

[dan z]

cut breasts up into strips 1/8- 1/4 "

let soak in milk for 20 min or so

coat with cracker and parmeson(sp) chesse

grill on low heat until done flip if desired

[B. Amish]

cut into grillable pieces. soak in milk overnight. rinse, then soak in your go to steak marinade. then grill medium just like a steak.