Home Forums Hunting & Shooting Food, Cooking, and Game Preparation goose recipes??

Hiya,

I had some success with geese over the weekend... So, I'm looking for thoughts on goose recipes. Here are the 2 ways that I've cooked 'em before:

1) Roast Goose:
-onion (halved) and garlic in cavity, wipe breast with butter, season with salt and pepper, roast (keeping a cup or so of water in the roaster to keep it moist).

2) Crispy Goose:
-boil whole goose till cooked & tender, season water to your liking, debone pulling meat apart with fork. Fry in cast iron <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> with onions and mushrooms (Morels are best) til your preference of crispy-ness is reached (I don't like mine overdone). Place in covered pan to keep warm while you fry the next batch. Serves like "pulled goose". Is also fantastic sandwich fare when cold.

So, I will be doing #1 tonight and #2 soon... Any other ideas??

Brent

Brent - Last time I saw somebody cookin goose was on TV (local production, not cable). These guys just shot several of 'em and next thing they showed is a guy cutting the breast right out and not bothering with anythng else. Put the breasts in a seasoning and put them right on the grill. Looked pretty good to me.

Good eats, sse

Add some bacon fat to that roast recipe and you've got it.

I have a killer gumbo recipe if you are interested.......

<homer mode on>

mmm.... Gumbo recipe.... (drool)

<homer mode off>

translation: yes, please!

The roast goose turned out great. I opted for a Hot Goose Sandwich. I agree... the only thing that might've made it better was some bacon flavour! Nice thought... next time.

Brent

Brent, what kind of a goose did you have?

Here are a couple of recipes to try. I won't undercut pds and his gumbo recipe.

Goose Pot Roast

Take brest meat and legs from goose.
8 medium potatoes peeled and quartered
8 carrots pealed and chunked
1 large onion sliced
Bacon
Seasoned salt, pepper

Oil a baking pan and put in goose meat. Put the vegies around the sides and sprinkle all with seasoned salt and pepper. Cover with onions and lay 10 strips of bacon over the top. Cover tightly with foil and bake @ 250 for 2 to 2 1/2 hours.


Apple goose

Take your goose and put two peeled, cored and sliced apples in the body cavity. Cover and bake at 350 for about and hour.

When you get it in the oven mix:
1 can apple sauce
1/4 cup currant jelly
1 tsp cinnamon
1 tsp nutmeg
1/2 cup White Karo syrup

About every twenty minues baste the goose with this while it is baking. Serve remaining sauce either separately or pour over sliced up bird.



BCR

Thanks for the recipes!

Canada's are what I've got. We're a little bit east of the main flyway for snows, so there are fewer of them in my hunting area.

BTW, what's White Karo syrup? Never heard of it in these parts. (Central Canada)

Brent

Sorry it took so long, I had to discover which box the cook books were packed in.

GOOSE GUMBO

2 Large geese
2 cups of bacon drippings or cooking oil for roux
2 cups of flour
2 cups diced celery
2 cups diced bell pepper
2 & � cups chopped onions
3 large cloves of garlic � minced
4 dozen raw oysters and the liquid (optional)
1 bunch of green onions � minced
Salt, black pepper, cayenne pepper, gumbo file

First roast the geese.
Season the geese with salt, black pepper, and cayenne pepper. Place them in a roasting pan. Insert celery tops and quarters of onions in the cavity. Drizzle melted bacon drippings over the breasts. Place in a 400-degree oven for one hour. After one hour, pour small amount of boiling water into roasting pan, enough to cover the bottom of the pan and steam the geese. Cover with heavy foil and seal around the edges to prevent steam from escaping. Lower the oven temp. To 325 degrees and bake for an additional 2 to 3 hours or until meat turns loose from the bone. Remove from oven and roasting pan and allow geese to cool.

Deglaze roasting pan by adding a cup or two of boiling water and stirring to loosen the pan drippings. Save this to add to the gumbo latter. When the geese are cool remove all meat from the bones. Discard skin and bones then dice the meat.

Now for the tricky part.

HOW TO MAKE THE ROUX

You need a heavy pot for this. I have a large cast iron pot (three gallon with a cast iron lid) but a large Dutch oven works well too.

Put a kettle of water on to boil. You must add boiling water to a roux. It is very important NOT to change the temperature of the roux by adding cold water. It will curdle or separate the flour and water from the bacon fat.

Begin heating 2 cups of bacon drippings in heavy pot over medium heat. Stir in 2 cups of flour. Stir continuously (I use a whip) so the flour does not stick and burn. Continue stirring and browning the flour until it is the color of dark cocoa. I like a very dark roux for goose gumbo. This is the heart of good gumbo; it�s where the Smokey flavor of a good sauce piquant is created. Keep stirring�

Now add the onions, celery, bell pepper, and garlic. Saut� for about 20 minutes, stirring often until the vegetables are limp. Heat your pan drippings (from roasting the geese) to a boil and add to the roux. Add 3 quarts of boiling water, very slowly, stirring constantly to keep mixture smooth, creating a rich brown soup.

Add the diced goose meat and simmer until all flavors have blended. 45 minutes, at least. Season with salt, black pepper, and cayenne pepper to taste. I like mine hot and spicy. If using the oysters, add them just before serving, cooking only until the edges curl and they are heated thoroughly.

Serve with a sprinkling of minced green onions and � teaspoon of gumbo file. It�s good over steamed rice too. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Good you got Canadas. They are worth eating. I wouldn't give you a dollar for a truck load of snows. They may be good somewhere but down here they taste like a mad goat smells.

I didn't realize you was a furriner! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

White Karo is a brand name. It is clear corn syrup. That's all.


BCR

That recipe looks awesome! Thanks!

Just one question... what's "gumbo file" ? Is that like "gumbophile" .... 'cause I think I am one of those <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

BCR, As for eating Canada's vs snows. I used to think the exact same thing... but then someone fed me snows that were great, and it made me wonder whether there just might be some that are just more "goat like" than others. ?? (just like some Canadas seem to roast nicer -more tender- than others)

Brent

Gumbo file. (fee-lay) Made from sassafras leaves, is a seasoning.
If you can't find it contact Zatarain's in New Orleans, LA. 70114

Gumbo is good, very good. <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />

Regards, sse

co'mon now... Sassafras leaves? Every one knows that's just one of those funny words they made up in cartoons... like "Sassperilla" or "Suckatash" <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

I've got friends going to Narleans in a couple weeks, so I'll send em on a mission.

take care!

Brent

Brent, don't tell PDS, but you can do gumbo without the file. It is still good lol. tom

Blasphemer! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

lol

Grilled Goose with Prune Stuffing and Gravy
7 - 8 lbs goose, thawed
2 t Kosher salt
1 t dried marjoram
8 oz dried prunes, coarsely chopped
1 c white wine
2 c diced apples
1� c lightly packed, fresh, grated rye bread
2 T raisins
1 T lime juice
1 t white sugar
� t salt
1/3 t ground cinnamon

Rinse goose and pat dry. Remove excess fat. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork. Place goose, breast side up, in a roasting pan. Place pan in center of cooking rack. Add 2 c of water to roasting pan.

Grill 2� to 3 hours or until tender and internal temperature reaches 180� F. Remove goose from grill. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving.

Stuffing: Place prunes and � cup white wine in a large bowl. Soak for 5 minutes. Add apples, grated rye bread, raisins, lime juice, sugar, salt, and cinnamon. Mix well. Place in an 8x4x2 inch heavy-gauge foil pan. Cover with heavy foil and grill indirectly over medium heat for about 40 minutes. For crisper stuffing, grill uncovered.

Gravy: In a saucepan, mix remaining � c wine, � c water, 3 T reserved goose fat and 3 T stuffing. Press stuffing to dissolve, and use as thickening for gravy. Bring mixture to boil; simmer for 5 minutes, stirring constantly. Strain gravy and season with salt.