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Joined: Feb 2013
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Campfire Ranger
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OP
Campfire Ranger
Joined: Feb 2013
Posts: 21,739 |
I will warn y'all straight off the bat... it is not amazing.
I will occasionally shoot a passing goose. I have honestly never been very fond of goose.
The last one I shot I skinned and put on low in a crock pot.
6 or 8 hours later I strained the goose in a colander and proceeded to lay out and pull out the bones.
Blended it up with a bottle or two of barbecue sauce.
Came out like a decent dark meat chicken BBQ.
Word of caution, set up the crock pot in the garage or outside. Crock-Pot Goose reaks.
If you are not actively engaging EVERY enemy you encounter... you are allowing another to fight for you... and that is cowardice... plain and simple.
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Joined: Mar 2011
Posts: 4,874
Campfire Tracker
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Campfire Tracker
Joined: Mar 2011
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I'm not a waterfowler, but all the wild goose that I've eaten in the PNW has been really good. Either whole birds given to me, or prepared by friends. Sometimes just marinated in Yoshida's and grilled. It's awesome. Maybe it depends on the specific flyway, species, what they were eating prior, or stress levels during migration? Either way, most hunters that I know here like goose meat. Not many that like ducks, unless made into roni  Might be regional? I have no idea.
Last edited by 4th_point; 09/24/20.
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Campfire Outfitter
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Campfire Outfitter
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Hmmm, I don't like to strain my meat usually.
I have never applied low and slow to a wild goose breast. The ones I enjoy go better with hot and fast.
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Joined: Feb 2002
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Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 41,964 |
One of my techs, at work, is making Canada goose pastrami, from whole breasts, this weekend !
Been dry marinating since Wednesday in vacuum bags.
Love the idea of it, let you know the outcome Monday.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Mar 2011
Posts: 4,874
Campfire Tracker
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Campfire Tracker
Joined: Mar 2011
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I have never applied low and slow to a wild goose breast. The ones I enjoy go better with hot and fast. The majority of the goose that I've eaten has been grilled, hot and fast, as you mentioned. Marinated in Yoshida's.
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Joined: Feb 2002
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Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,667 |
some things may be more fun to shoot than eat
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Joined: Aug 2002
Posts: 5,757
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
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Wild Goose = Sky Carp
Never have liked the smell or taste of the buggers.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Feb 2013
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Campfire Ranger
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OP
Campfire Ranger
Joined: Feb 2013
Posts: 21,739 |
One of my techs, at work, is making Canada goose pastrami, from whole breasts, this weekend !
Been dry marinating since Wednesday in vacuum bags.
Love the idea of it, let you know the outcome Monday. Interesting... looking forward to your recap. ---------------------- Added... Picture from 7-8 years ago. Rob's first goose ![[Linked Image from i.postimg.cc]](https://i.postimg.cc/F72R4fHm/Rob-and-Dad-Early-Goose-season-1.jpg)
Last edited by CashisKing; 09/26/20. Reason: Added pic
If you are not actively engaging EVERY enemy you encounter... you are allowing another to fight for you... and that is cowardice... plain and simple.
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Joined: Nov 2015
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Campfire Ranger
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Campfire Ranger
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Ate some once that was tolerable, but I was just trying to be nice to the cook.
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Joined: Aug 2017
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Campfire Outfitter
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Campfire Outfitter
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One of my techs, at work, is making Canada goose pastrami, from whole breasts, this weekend !
Been dry marinating since Wednesday in vacuum bags.
Love the idea of it, let you know the outcome Monday. Another fantastic use. Sometimes the food forum delivers. Sometimes it is a cluster [bleep].
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Joined: Sep 2011
Posts: 45,115
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2011
Posts: 45,115 |
Took a smoked goose (speck?? snow??) out of the freezer the other day wondering if it would still be good. My neighbor gave it to me, already frozen, back a couple months ago. It got lost in the freezer.
Sliced a bit off the breast yesterday, ate a bit as a test to see how it went through my system. Made a big old sammich out of it today.
It was yummy. I'm impressed..............and better yet........................still alive!
Now I hope to get a small goose or three this season myself.
Dogs liked the skin too, but what do they know?
The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
member of the cabal of dysfunctional squirrels?
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Joined: Oct 2013
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Campfire Regular
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Campfire Regular
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Tried it numerous times. Never been a fan myself If I shoot it I normally eat it. I typically give goose away to people that like them. Buddy tried Steven rinellas pastrami goose breast recipe. Said it was good. I didn’t get to try it
Did have fried goose liver once. Sliced thin and then fried. Was actually pretty good.
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Joined: Feb 2010
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Campfire Tracker
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Campfire Tracker
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Posts: 3,274 |
Took a smoked goose (speck?? snow??) out of the freezer the other day wondering if it would still be good. My neighbor gave it to me, already frozen, back a couple months ago. It got lost in the freezer.
Sliced a bit off the breast yesterday, ate a bit as a test to see how it went through my system. Made a big old sammich out of it today.
It was yummy. I'm impressed..............and better yet........................still alive!
Now I hope to get a small goose or three this season myself.
Dogs liked the skin too, but what do they know? That's my experience with specks as well. I roast the breasts and they come out dang good. Way better than snows and canadian geese.
Eliminate qualified immunity and you'll eliminate cops who act like they are above the law.
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Joined: Sep 2011
Posts: 45,115
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2011
Posts: 45,115 |
Took a smoked goose (speck?? snow??) out of the freezer the other day wondering if it would still be good. My neighbor gave it to me, already frozen, back a couple months ago. It got lost in the freezer.
Sliced a bit off the breast yesterday, ate a bit as a test to see how it went through my system. Made a big old sammich out of it today.
It was yummy. I'm impressed..............and better yet........................still alive!
Now I hope to get a small goose or three this season myself.
Dogs liked the skin too, but what do they know? That's my experience with specks as well. I roast the breasts and they come out dang good. Way better than snows and canadian geese. They're flying over the house every day and night now. Big ones, small ones, big v's, strings of 10 or so, and even some pairs. I love goose music.
The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
member of the cabal of dysfunctional squirrels?
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Posts: 2,452
Campfire Regular
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Campfire Regular
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Skin on- spatchcocked on the grill seasoned with Montreal steak seasoning is my favorite. Cooked medium rare like steak.
Corned goose or smoked into pastrami is great.
Most these days get mixed into the summer sausage grind.
This year I will try a batch of goose boudin...
Semper Fi
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Joined: May 2016
Posts: 60,313
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,313 |
Skin on- spatchcocked on the grill seasoned with Montreal steak seasoning is my favorite. Cooked medium rare like steak.
Corned goose or smoked into pastrami is great.
Most these days get mixed into the summer sausage grind.
This year I will try a batch of goose boudin... Awesome!
I am MAGA.
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Joined: Apr 2013
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Campfire Outfitter
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Campfire Outfitter
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have to make sure all feathers and such are out of the wound channels. they will taint the meat while cooking. smoked is the way we go with duck and geese.
the consolidation of the states into one vast republic, sure to be aggressive abroad and despotic at home, will be the certain precursor of that ruin which has overwhelmed all those that have preceded. Robert E Lee
~Molɔ̀ːn Labé Skýla~
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 41,964 |
Buddy tried Steven rinellas pastrami goose breast recipe. Said it was good. Yep, this was what Brian did ! Really good. [video:youtube] https://www.youtube.com/watch?reload=9&v=H1fEeMqP6W0[/video]
Last edited by New_2_99s; 09/28/20. Reason: Can't get video to embed ?
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Nov 2018
Posts: 16,968
Campfire Ranger
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Campfire Ranger
Joined: Nov 2018
Posts: 16,968 |
That's my experience with specks as well. I roast the breasts and they come out dang good. Way better than snows and canadian geese. +1 Not a fan of Honkers or Snows but I really like the Speckle Bellies. The breasts almost remind me of veal. Delicious!
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