Andybody got a favorite goose recipe??

[cmoredrakes]

I was wondering if any body had any good recipes for geese by griilin' them, frying, or kabobs. No matter how I make them, they always come out rubbery. But, on the other hand ducks come out perfect. I really don't know what the gig is between the two .

[abens1078]

For goose breast I do the following:

Whole breast soaks in milk for about 12 hrs,

wash it off and dry it a little with a towel.

Cut the breast into chunks 1" thick 1 1/2" across(small medalians)

I then marinade these little chunks in 2cups Itallian dressing and 2/3 cup Soy for at least 6 hours

Marinade can be adjusted just make sure you got some salt and some garlic, the vinegar from the dressing seems to help it from getting rubbery.

After the marinading is complete the pieces are wrapped with bacon and then 2-3 chunks to a water soaked skewer, veggies optional. The bacon should wrap around almost twice.

I like a medium/high grill as I prefer to cook/sear quickly.

When the bacon begins to sizzle I flip'em(4-6minutes per side)depends on your preferrences. when the first wrap of bacon is seared almost black the meat is done.

The main points are the milk bath, the marinade and cooking fast over high heat. As with most grilling instructions there are variables so I recomend taking a couple practice nuggets before you load up the grill with skewers of goose.

My Mom even liked this method and she normally leaves the wild game alone but the little buggers come out looking like pieces of steak

[Swamp Scooter]

Check out one of the posts for smoker recipes a page or so back. I use my smoker and they are great. The key is not overcooking them until they get the liver like consistancy. A good marinade and a couple of hours on the smoker is a good alternative. You could use the regular grill too just not so hot. The wood helps with the flavor too.

[Eric Wettschreck]

Cut up breasts into 1 x 1 chunks.

Soak cubes in Italian salad dressing for at least a day.

Wrap backon around cubes and stick a toothpick through it.

Grill on Weber (gas grill just doesn't cut it ) until bacon is done. Takes about 5 minutes or so.

Grab a beer and a bowl full of the Kaboobies and enjoy!!!

This works reall well with ducks and phesants too.

[HC Eye Hunter]

Boilerguy,

That recipe is outstanding! For the longest time I was giving away my goose breasts and then a buddy of mine made me try that recipe. Wow, is that good! And everyone likes it.

[JEV]

Yep, the old bacon wrapped goose breast is awesome. I made it last year on the grill and I couldn't get enough. Years ago my dad gave up on eating goose because he claimed they were always to tough. After he tried the goose I made last fall he changed his mind in a hurry. Great....now I made myself hungry....

JEV

[Bushwacker]

I am getting hungery too just thinking about it. I use the same bacon wrapped recipe and it is awesome, my non-hunting friends come over and love it. Filet Mignon has nothing on goose breasts. One of the most important things is to make sure you don't overcook them. I think that when people try to "get the game taste out" they try to over cook it, but that actually makes it taste gamey and it turns to rubber.

[Eric Wettschreck]

yous guys wanna take a stab at what I had for dinner last night????

[cabin boy]

Am not a hunter but love to eat game.A friend of mine (lifelong goose hunter) gives me goose every fall to try. I made some for him using this recipe and he claims it to be the best goose he ever had. Take one breast put in crock pot with 4-6 potatoes and 2-3 onions (whole) cook for 2 hours, after 2 hours drain juice from crock pot, through away the potatoes and onions. Cover the breast with your favorite salsa and cook for another 2 hours. Yummmy! Don't judge it till you try it!

[cmoredrakes]

GOOSE .

[cyberamish]

My father-in-law makes an awsome imitation pate out of goose breast. Roast (or better yet smoke) the breast until done, cut up into cubes and grind it up in a food processor. Add onion, cream, salt, pepper, and a dash (or so) of tabasco. Serve it as a cracker spread and it is GREAT!! Works well for duck as well.

[snowgoose]

Goose. It's whats for diner.

I also use the Italian dressing for marinade. I use half red wine, half zesty Italian.

Cut your breasts into 2 inch squares. Marinate in zip lock bag for a day or two in the fridge. Flipping the bag over a couple times a day to make sure all the meat is getting a good soaking. I think the wine helps break the meat down.

I them put the meat on wood scewers alternating bacon and goose meat.

I like to grill them over medium high heat for about 4 to 5 minutes a side. When the bacon looks done enough to eat it the goose is done.

Don't cook goose past medium. That is what makes it gamey and rubbery.

I have a wild game feed every year for the neighbors and this always goes over well.

[catchnmall]

Bacon wrapped with a piece of onion and pepper inside.

[SmilinBob]

cut goose breasts into about 1 inch pieces, place in tinfoil, add some taco seasoning and H20 to a bottle of your favorite BBQ sauce, cover meat with sauce, wrap packs tightly and place on grill about an hour. good eats

[eskay]

Here's my favorite. It's not a grill recipe, but about as easy as it comes.

First, heat up the oven at 500 degrees (or as high as yours goes). In the meantime, season a whole breast on both sides with salt & pepper. Brown in a hot cast iron pan with a little oil, browning both sides. Then put the whole works in the pre-heated oven for 15 minutes. NO LONGER!! Take it out and let the breast rest for 5 minutes, then slice across the grain. You can't tell the difference from rare roast beef!! Great for those people that "don't like wild game", and great for those that do.

It's easier to use a cast iron pan, then you can just put the whole works right into the oven without dirtying another roasting pan. Cast iron is the only way to cook meat. Take it from someone who cooked professionally for over 20 years.

[PikeTipper]

When you use your cast iron pan do you cook outside?

[eskay]

Inside, outside, basically anytime I want to sear or fry anything I use cast iron. I've got a ridiculous amount of kitchen equipment, but my basic rule is high heat-cast iron, slow heat-stainless steel. I've thrown all my aluminum away, it pits, discolors and can leave a off taste to certain foods. Also, the link between aluminum and Alzheimer's was a factor, as I have had a Grandparent on each side pass away from this disease. Just remember, NEVER, EVER use soap on cast iron. Hottest water and a plastic scraper sponge are all you need to keep it clean. You season cast iron for a reason, and soap just removes the seasoning.

[Eric Wettschreck]

I'm no chef, but I second the cast iron statements.

It just plain tastes better when cooked in a cast iron skillet.

[BLACKJACK]

That no soap in cast iron is an old wives tale. If you don't wash it occaisionally, that old grease gets to smelling rancid. The key is when you get done washing it - in soap and water - dry it and then put it back on the stove and heat it up so that its completely dry. I've had two cast iron skillets for 20 years and they're doing just fine, no rust and no old grease smell.

[snowgoose]

SBE

I tried your recipe and it was great. I did however modify it a little.

I cut up my breasts in 1" squares and marinated them in 1 cup of water. 1/2 cup barbeque sauce and a packet of taco seasoning. I let them soak in the marinade for two days. I grilled them over mediun heat for 15 minutes.

I thought it was really good. Thanks for the new recipe.

[WalleyeWeasel]

Ya find a big ol pot ( like the ones witches use) fill it with spring water( very important) about 2/3 full, or 1/3 empty, set it aside. Build yourself a fire with a hot burning wood like Tamarack, you need to keep the fire going for a long time till you have at least 8" of hot coals. While the fires burning you need to build yourself a stand for the pot, (concrete re-bar works great) you should have it built by the time the coals are ready. Set the pot filled with water on the stand add 1/2 cup salt to get the water boiling "quicker". When the water boils you add baseball sized river rocks ( washed, of course ). When you add the rocks the water will cool-off, so you'll have to re-boil the water. When it's boiling again add the goose (or ducks),you'll need to get it to a boil AGAIN. Now add your seasoning (whatever and how ever much you like). NOW the important part

keep it boiling till the rocks get soft and eat the rocks.

mmmmm good!!

[sunkinboat]

I prepare my goose this way and love it. Brown the goose in a pan. While browning preheat the oven to 375. After done browning place whole goose in a roaster pan. Add 2 cups of water and 5-6 small cans of Cream of mushroom soup or two-three of the large cans depending on the size of the goose. Bake at 375 for 2-2.5 hours Depending on the size of the goose. Every thirty minutes while cooking open roaster and baste the goose with the cream of mushroom soup so it doesnt get dry. After goose is fully cooked shred the goose into the soup mixture using a large fork. Serve over mashed potatoes. AND ENJOY

(goose should be falling of the bone when fully cooked)

[castmaster]

good tasting goose can be summed up in one word....JERKY!!!

[3pronghook]

Try this. I pluck just the goose breast. Then I use a tin snips and cut the collar bones. Cut the skin at the side and bottom and remove the whole breast, leaving the skin on and breastbone intact. Great for grilling or baking. I used to pluck a few geese each year, but this way really saves time and provides a choice cut of meat.

[Hotspotter]

Special thanks to abens and boilerguy.

Brother brought home two beer cases full of snow goose breasts last fall, and we've had a tough time eating them.

No more.

Thanks again!

Joel