Goose...?

I have deep fried a whole Goose like a Turkey. It was different. Pretty rich to say the least.

I still like mine smoked and served with Wild Rice.

 

I think goose jerky is the best way to eat it. It doesnt have all the tendons and such that deer has and taste a lot like deer I think.

 

Goose

I like to soak the breast in Dales, then grill it and serve over rice. MMM good

 

You could soak a turd in Dales and it would taste great!

 

Cut into finger size strips.

Marinade in Teriaki sause atleast one half of a day.

Wrap in bacon.

Glaze with apple butter and grill. (touch up the glaze while grilling)

 

goose

I like the dales method and grill the breast like a steak .

 

Dales is ok...Moores is my stuff!! And I don't think I would eat a turd no matter what it is soaked in...but if you want Nitro...I can reserve a spot for you at my buddies cookout with a special exception to the menu for you. I'm going to have to try your reciepe Quacker!!!

 

this is a nothing new or special recipe but it always goes over great especially to those who, "know they don't like goose."

Cut the breast into cubes across the grain.
Marinade in teriyaki or Italian overnight
wrap in 1/2 or piece of jalapeno with 1/2 slice of bacon stitch with tooth pick
grill on BBQ.

serve, and to this date everyone that I have had try them likes them, except those adverse to spicy stuff.

 

Most guys I know take the breast and throw the legs away..they're missing out.

Make a brine...8 tablespoons salt, 4 tablespoons rosemary, and 2 tablespoons peppercorns or cracked pepper. Bring a little water to a slow boil with all ingredients added. Once salt is dissolved shut off heat, let cool and then add the cold water to make about 1 gallon (enough to cover legs). Your brine should be very salty but not acrid. Pour over the legs once the brine is at room temp. Put in the fridge for 24 to 48 hours.

Chop some celery, onion, and carrots in large pieces. Place with the goose legs in a large pan. Cover with red wine (port works great) and orange or apple juice. Cook in a 250 degree oven until meat is ready to fall off bone. Baste every hour or two. It might take 10 hours depending on how tough the bird is. You can cook this the day before and just reheat at a low temp the next day. Strain the wine and juice and reduce at a high heat. Mix some corn starch with water and add to the wine and juice to thicken the sauce. Add about 2 tablespoons of butter. Serve over risotto, rice or even mashed potatos (sweet potatos are great).

This brine is also very good on the goose breast. After marinating, wrap in bacon and smoke slowly.

 

Goose is also good fried. Slice breast about 3/4 inch thick then pound with a mallet until about 1/4 inch thick. Bread with flour and pan fry in butter just until browned. Salt and pepper as soon as it comes out of the pan. Make a milk or cream gravy in the pan. Fried eggs, biscuits, and hash browns, country fried goose...

 

Nice recipe. You can also add in some Heavy Cream after reducing the "wine & juice" then reduce further.

 

Also a good recipe. Serve with Wild Rice or Twice Baked Sweet Potatoes/ Sauteed Asparagus. Use the leftovers for Breakfast.