Whats a good Canadian Goose recipes?

[Scott K]

My son loves to hunt goose, and ducks. I have never been a fan of eating them, so I never really been much to target them during hunting season. But now that he is old enough to just go with his buddies, he likes to bring them home, and I dont know of any good recipes for them. With early goose around the corner, I thought I would be ahead of the game, and find some favorites on how to prepare them.

What is your favorite way to cook a goose, or duck?

[eyeguy 54]

grind, season with hi mountain mesquite, jerky. mmmmmmmmmm

[RebelSS]

Used to have Christmas Goose at my aunt's...I love it. Here's a recipe from one of my early 50's Better Homes cookbook: ( I collect cookbooks)

Roasted Wild Goose

Clean goose, following direction for any fowl cleaning. (my note: remove oil sack by tail)

Stuff Goose loosely a with a good bread stuffing. Place goose breast side up on rack in roasting pan. Pour 2 cups of boiling water over goose and cover. Roast 225-30 mns per lb. in  a moderately slow oven. (325* to 350*) mean-person with fork around legs and wings so fat will run out. Roast uncovered for last 15-20 minutes. To remove excess fat, goose may be parboiled before roasting.

I would also lightly rub goose with some sage or rosemary and some black pepper....remember, goose is VERY oily. Make sure the rack in the pan has it high enough so fat can collect underneath without touching goose. Cooking some pearl onions in the pan is often done, too.

Good luck!

 

Edited August 6, 2015 by RebelSS

[Boar]

get a bird brine for smoking, smoke em low and slow. make awsome sliced sandwhich meat.

[RebelSS]

If you smoke one, remember to score the skin to let the fat drip out, and that a goose will take a lot longer to smoke than other fowl, because of the oil in them. I remember an old saying concerning that that goes something like "Goose in first, goose out last".

Edited August 7, 2015 by RebelSS

[outdoors247]

The options above are all good. You can also save up some meat and bring it to a meat market and make pepporoni sticks or other varieties. A lot of the same meat markets that process venison will also process duck/goose into sticks and sausage. Of course your Von Hansons, etc.. will be higher in price, think small town meat markets for best cost. 

I also like to make duck/goose stew a few times during the fall. If I'm lazy I just use cream of mushroom soup and then tatars, carrots, onions, ect. and throw it all in a crock pot. Cube the meat and toss that in and cook about 6 hours on low. I'm usually lazy but sometimes make it from scratch in a pot in the oven or on a stove at camp.

[blue_healer_guy]

The options above are all good. You can also save up some meat and bring it to a meat market and make pepporoni sticks or other varieties. A lot of the same meat markets that process venison will also process duck/goose into sticks and sausage. Of course your Von Hansons, etc.. will be higher in price, think small town meat markets for best cost. 

I also like to make duck/goose stew a few times during the fall. If I'm lazy I just use cream of mushroom soup and then tatars, carrots, onions, ect. and throw it all in a crock pot. Cube the meat and toss that in and cook about 6 hours on low. I'm usually lazy but sometimes make it from scratch in a pot in the oven or on a stove at camp.

I agree with grind and stick or jerky.  been there, same boat as you.

[LindellProStaf]

We used to breast the ducks or geese and put in a ziplock bag with Italian dressing.  We would put in frig for even 5 - 7 days and grill on our next weeks hunting trip.