Geese

[Guest]

Just shot a mess of geese this last weekend... tryin to come up w/ some way to cook all these breasts up. Any help would be appreciated fellas.

[Guest]

Big,

Some people claim that the best thing that you can do with with a goose breast is to grind it up and mix it with ground pork, turkey, or beef, and then make some kind of patty, casserole, or hotdish. If you are not thrilled with these prospects, post your intentions and we'll see what we can do.

Paul

[Guest]

Boy, did I word that stupidly, sounds like you are dating my daughter

What I meant was are you looking to make some kind of casserole? Grilling it? Goosesteaks? etc.

Paul

[Guest]

I'm open..... but I'd rather not grind em up, I hunt wild game to eat wild game, not pork or beef, etc. but just grillin steaks isn't totally my favorite either.... all I did for the first couple of weeks of duck huntin is eat grilled teal and mallard (although it's been a while and I got a couple of mallard breasts that are lookin to be headed that way)

[Guest]

Bigclean,

2-3 boneless goose breasts
3 cups all purpose flour
2 tablespons lemon pepper
1 teaspoon cayenne pepper
2 tablespoons seasoning salt
Canola oil (enough to deep fry)
1 2 liter coke

Remove skin from goose breast. Cut meat into 1/4 in. thick slices. Place in a large bowl, cover with cola, and marinate overnight in refrigerator.

Put flour, lemon pepper, cayenne pepper, and seasoning salt in a plastic bag. Shake to mix.

Drain goose breast slices and put them into bag with flour mix, shaking until all pieces are well-coated. Use a large, deep pan with a long handle. Fill the pan about half full with oil and place over open fire. Let the oil get real hot, then add goose breast. Fry until golden brown.

Enjoy

Paul

[Guest]

Bigclean,
The best goose i ever had was skinless, sauteed lightly with onions and seasonings briefly, then transfer to a roaster, add some beef stock, and water, and cover, place in 325 oven until the meat is fork tender, serve on sandwich rolls, simply the best!

[fireman182]

Slice the goose breast into about 1/4 in thick X 1 1/2 inch wide slices as long as the breast. Marinate in Italian or spicy Italian dressing for about 1-2 hours. Lay slices flat on countertop and lay a slice of bacon on top of that and roll up with the bacon on the outside. Slide a round toothpick (water soaked for 1 hour), through the roll to secure and grill until done. Watch out for flame ups on the grill though. They will burn easily. We have put tin foil down on the grates to help protect from burning, but the drippings find their way to the flames and will catch on fire. So have a spray bottle handy.

This is the greatest recipe I have ever come across for goose breast. The fat in the bacon gives the goose meat an incredible flavor along with the smoke from the drippings.

[Sarge]

Another thing to consider is cured and smoked goose breast pastrami, I have had this a couple times and it is wonderful!!

[Jig O Bit]

Fireman, that is the only way to cook goose! The guys at me deer shack couldn't believe how great that stuff is!!