Goose

[Brent]

Anyone got any good receipes for Goose? I've been making goose jerky and man that stuff is darn good, but curious about other goose ways that people have tried.

[Mark]

Depending on the age of the goose, I've had great success with breasting the goose.

Marinate the goose breast in Wishbone Italian dressing overnight. (These are boneless breast halves.)
Fire up your weber grill, and simply grill the meat.
I usually like to do them more towards medium, still a little pink, but the juice runs clear.
Serve immediately.

This also works extremely well for ducks.

If you have an old goose, gently cook the goose in Jack Daniels whiskey. Throw the goose away and drink the gravy.

Mark

[rayderluvr]

The following is a "recipe" my Uncle used to cook Canadian geese. I don't remeber cook times, how long to marinate, or temperature, but I do remember it being moist and delicious! This is also good with tirkey (wild or store-bought).

1 pint cherry brandy
1 can frozen OJ concentrate
Mix together, marinate the goose. When roasting the bird baste with the juices.

[stalkingatrophybuck]

Here is a recipe I made up that is excellent with snow goose breasts. I have never tried it with Canadian.

Snow Goose Medallions with Blackberry Sauce
Serves 4

This is a quick, tasty recipe that takes advantage of the firm texture of snow goose breasts (if they haven't been shot up too badly). By cutting the snow goose breasts into small pieces, the meat cooks more evenly and has more flavor. Don't scimp on the Crisco, the more you use, the better the meat browns.

Serves 4

Snow Goose Medallions
Breasts from 2 snow geese, thinly sliced and cut into bite-size pieces
Shore Lunch coating or flour seasoned salt, pepper and garlic powder
butter Crisco (for pan-frying)
butter
salt and pepper

Blackberry Sauce
1/4 C all fruit blackberry jam
2 T burgundy wine

Dredge goose breast pieces in your choice of flour-type coating. Heat butter Crisco over medium-high heat in a large frying pan. Brown snow goose pieces in melted Crisco. Season to taste with salt and pepper. Just before serving, lower heat and add butter. Stir to distribute. Serve with blackberry sauce (optional). Heat the jam in a small saucepan over low heat until it melts. Add wine and stir to mix. Pass the sauce at the table.

[Rock Horn 1]

When cleaning geese we usually breast them out and also save the hind quarters skinned . Here is an excellent recepie for the legs and thighs.

Place 8 or 10 hindquarters (leg and thigh) in a large pot.
Add 1 can of Bavarian style sauerkraut, 1 can of cream of chicken soup, and about a cup of apple sauce.
Simmer all day until meat is almost falling off the bone. Top with Bisquick biscuits following the recepie on the box. Serve with a good Rye bread and a cold dark beer in a frosty mug.

Trust me on this one, It is my favorite waterfowl recepie, hands down.

Good eating,

Larry

[Brent]

Sounds good, but Im not a big fan of sauerkraut.

[Yooper]

A simple recipe that always gets things fired up in camp is to take and chop up some breast meat and toss it in instead of chicken into Zattaran's mix.

Serve with beer.

Of course, what recipe can't end with that!

[Gofish]

I've had a lot of trouble finding decent ways to eat my geese too, but a buddy of mine is a pretty good cook. Last weekend he cooked some breast meat in the crockpot with homemade bbq sauce, just like many people do with a brisket. He slow cooked it all day, and we had some very good sandwiches for dinner. I think the trick with wild geese is to brine the meat for a day, and then cook it slow.