Home Forums Hunting & Shooting Food, Cooking, and Game Preparation What's the best goose recipe?

jerky...

Geese and ducks make a good salami. My favorite method is to bottle (pressure can) them with skin removed, de-boned and cut into pieces. Use them shredded (pulled) as sandwich spread or in soups and stews. I also oven roast young geese but if you cook them much beyond rare they will be tough and dry. cdhunt has the right idea with higher oven heat and short cooking time.
I would roast at 450- 500 if I had a commercial venting system in the kitchen as there will be a lot of fat spatter and smoke. Not having that I settle on 425 and keep the kitchen fan on.

Marinate 1 hour in Old Crow, drink marinade, pitch goose.

Place breast in ice water for 24 hours (drain water frequently and replace). 3 hours b4 grilling marinate in 1 cup bourbon, 2 cups soy sauce, brown sugar and pepper. Reserve marinade for gravy later (add flour, cream, & touch of garlic), kiss the breasts on a hot grill (2-3 minutes per side). Serve over wild rice with baby asparagus, biscuits, and bottle of hearty red.

First, I do not see the wisdom in hunting anyting unless you are going to use it.

Second, low and slow is the way to go.

agreed just had some a friend made....wow was it good!

lol

I have posted this here a number of times:

CORNED GOOSE

It also works well with other game (I have made it with deer, elk, antelope......it is unbelievable!)

Recipe for use with elk, deer, moose, goose, or duck.

All dry ingredients:

2 T tenderquick
1 T Br. Sugar
1/2 T Mustard seed
1/3 T Black pepper
1/2 t paprika
1/2 t Allspice
1/2 t Garlic powder
1/2 t crushed bay leaves

This is enough dry rub for 2 to 3 lbs meat. (for example, it should do 2 halves of a Canada goose breast). Mix more dry rub based on amount of meat being cured.

Mix all above. Roll meat in mix to coat. Pack in zip lock bag and refrigerate, flipping the bag every day for 7 days to keep pressure on meat.

Put in Reynolds cooking bags, (do not rinse off spices!) and place in roasting pan.

Roast for 1 hour, 15 minutes minutes at 300 degrees. Shorter time for
snow geese, ducks, or smaller/thinner cuts of meat.

Let meat settle overnight before slicing, preferably on deli-slicer. I marinate the cooked meat in a ziplock bag with the "drippings" from the oven bag overnight in the refridgerator. I find this helps keep the meat tender and moist.

--Duck911

Depends on the goose and what you want.

You might try DUCK AND GOOSE COOKERY by Eileen Clarke. She's cooked everything from Ross's geese to the biggest Canadas in various ways, and describes how to deal with them from the moment of shooting to the table. The recipes all work--I know, because I was the primary taste-tester, though other people have tried 'em too.

DUCKS UNLIMITED assigned her to write the book a few years ago. You can get it through DU or www.riflesandrecipes.com.

I'm one of the "other people" and she made ( I know it
doesn't sound good) a duck meatloaf that was WONDERFUL! I'm sure it would be just as good with goose...get the book and try the recipe!

I used to take a smoked goose to elk camp. It never lasted long.

For 6 years, my ex-mother-in-law fixed goose for the Christmas festivities. She's dead now....and I don't miss either one of them.

x2

that's the only way i know how to make it edible

Corned Goose Breast, Jerky, or breast cut in strips lengthwise 8 to a breast, skewered with wood sticks and soaked in teryaki over night, then flash grilled til just done.
Never any of these left at the game dinner I help with each year. Always in the running for top item next to fresh seafood and many other wild game dishes prepared by a real pro........
unlike the beaver pie.

I'm tellin' ya...... try the corned goose recipe.............

I use a similar recipe for corned goose. It can't be beat! Great as meal or hors d'oeuvres.

+1000!

i always cut the breast into bite size pieces, batter them and deep fry, turns out really good

I bone out goose and ducks. Freeze meat. End of hunting season take out, grind it mix with pork butt and make andouille sausage

A friend did the same with a pile of geese he had except it was Kielbasa! Wow that did not last long. I think one kid at the last field trial ate about half of one himself. The rest was gone before I even got over to the grill.