Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Canada goose recipe needed

I have tried cooking the breast sliced thin, marinated and stir fried then place in a wrapper with alttle diced sweet cabbage and scallion.

We also send the breasts to a butcher and he makes smoked kielbasa which is pretty good.

Any other suggestions.

Gumbo

GE

X2 my favorite way to eat goose. I don’t have a recipe, my wife makes it from scratch.

A friend eats a lot of goose.

Every bit he can get off a goose he breads and fries it.

Says its really good.

This - Sliced thin, pound it out, flour it, egg wash, Bread it & deep fry.

Here's the best roast goose recipe I've ever tried that takes a bit of effort, but is well worth it. I found this recipe in a 1993 Double Gun Journal article by Ross Seyfreid titled "Christmas Goose" and is still a favorite with our family after all these years:

Take 3-4 sheets of aluminum foil and make a boat for the goose to cook in so it goes about 2/3rds of the way up the goose. Stuff the goose with alternating orange wedges and onion, and squeeze a little juice from each wedge into the boat before stuffing them in. Make up a sauce of 1 10oz bottle of Heinz 57 and equal amount of maple syrup and coat the bird with this with the remainder going in the bottom of the boat. Season outside of bird with garlic salt, curry powder, and grate some fresh nutmeg over the top. Now add a bottle of a good white or blush wine and add that to the boat. Total liquid should give you about a one inch depth around the bird.

Set up your grill for indirect heat. I did it on the Weber with two bunches of coal on opposite sides and the bird resting in the middle. Soak up some fruit wood and put a piece on each pile of coals, then set the bird in and cover grill with vents open 1/2 way top and bottom. You want the cook temp to be about 375-400 and cook time is approx 1 1/2 hour for a typical 5 lb goose, this will give you a nice medium rare. Monitor the liquid level and add water when needed to maintain the one inch depth (I added about 2 cups during the cook time). When done remove the bird from the boat, leaving the boat on the grill, throw in a handful of fresh cranberries to the sauce while you're carving the bird. Serve with some wild rice and a nice steamed veggie and dish the "nectar", as Ross calls it, over the bird and rice.

My wife's aunt, who never eats any of the wild game that we make, eats this as if it were her last meal and has even been observed sucking the bones...

Jerky turns out really good.

( 1 goose

( any goose recipe

( 1 borrle of yer fav bourbon...for me it is Old Grandad 100 P botled in bond

( 1-3 hunting dogs .....to eat the damn goose