Goose recipes.

Discussion in 'Cooking/Smoking Forum' started by intensity1, May 31, 2016.

  1. intensity1

    intensity1 Member

    175
    3
    18
    Looking for some great recipes for goose breasts. I have a smoker, crockpot, dehydrator etc. just need some good ideas. Also looking for other small game recipes to try -squirrel, rabbit, pheasant, deer, etc.
     
  2. ducky152000

    ducky152000 Active Member

    1,240
    1
    38
    jerky
    jerky
    jerky
    jerky
    jerky
    goose tips and noodles
    grilled strips leave them medium rare
    and did i mention jerky?
     

  3. intensity1

    intensity1 Member

    175
    3
    18
    What's your best way that you jerky
     
  4. ducky152000

    ducky152000 Active Member

    1,240
    1
    38
    cut in 1/2" strips across the grain, marinate overnight throw em in dehydrator. that simple. my marinade is different all the time just depends what i have at the house. but always a lot of salt and pepper, dejhon mustard, Worcestershire sauce, and crushed red pepper. i never use certian amounts just throw in what looks right in the ziplock bag. always turns out good.
     
  5. intensity1

    intensity1 Member

    175
    3
    18
    Sounds like something to try, thanks much
     
  6. Wolfbangduck

    Wolfbangduck Member

    562
    0
    16
    Corned Goose,Goose Maki,Goose Poppers,Goose Satey just a few if you need some recipies or tips just let me know.
     
  7. Corned Goose

    EaglePoint made a big batch of corned goose a couple seasons ago, and that's about the best goose I've ever tasted! The sky is the limit though, just make sure if you don't smoke it or turn it into jerky... leave it rare to mid-rare, otherwise you'll be chewing for a while. Overcooked Canada Goose is not a very pleasant meal, but I've tasted much worse. Teriyaki injected and marinated is also a fine way to go!
     
  8. EaglePoint

    EaglePoint 1 more pass? No Way!

    9,404
    1
    38
    If yur own jerky is just so-so, find a deer processor who has it down. Unload it on him. I took 80 lbs breast to a local processor. He handles it like a boss.
     
  9. ducky152000

    ducky152000 Active Member

    1,240
    1
    38
    the jerky i make is actualy realy good. like i said before i do not use any measuring tools. just add what i think looks about right. i do get sticks or trail made about every year from a deer processor. i also forgot to mention goose stir fry over white rice. is very good. keeping the meat medium rare is the best advise for cooking goose. if not over cooked i think it taste a lot like beef. when cooked well done the taste and texture is more like beef liver. which im not a fan of.
     
  10. Wolfbangduck

    Wolfbangduck Member

    562
    0
    16
    As you all mentioned anything past med-rare,if not making Corned goose In my opinion will make for a very undesirable dish and only fit for the dogs or the trash can!

    If you really want a treat for both duck and goose,pluck and leave on as much (all) of the skin. Home cured proscuitto!

    Recipe.
    per 6-8 duck breasts or 2-3 goose breasts

    6 cup kosher salt ( 2 additional c needed later in process)
    2 cup brown sugar
    1/2 tspn thyme
    zest from 1 orange

    Method: mix all ingredients, in a pan just big enough to fit your prefered breast in, cover bottom of pan with 1/2 of mixture then cover breasts with remaining mixture cover and put in fridge let sit for 8 days check every 2 days and let cure, it will get very liquidy every 2 days sprinkle with more salt at the end of the 8th day wash off breast pat dry and slice thin.( many ways of doing it look on web)

    Duck Breast Proscuitto BLT.
     
  11. BLKDOGS

    BLKDOGS Active Member

    1,040
    10
    38
    this is the best way to gook goose I have ever tried. My kids say I should never cook goose any other way EVER again. " Dad that was the best ever"

    Copied from fellow call Maker and friend Doug Nelson web site http://www.gooseforsupper.com/

    <TABLE style="BORDER-TOP: rgb(0,128,0) 5px solid; BORDER-RIGHT: rgb(0,128,0) 5px solid; BORDER-COLLAPSE: separate; BORDER-BOTTOM: rgb(0,128,0) 5px solid; BORDER-SPACING: 3px 5px; BORDER-LEFT: rgb(0,128,0) 5px solid; border-image: none" width="95%" align=center> <TBODY> <TR> <TD align=center>Armenian Marinade

    </TD></TR> <TR> <TD class=recipe colSpan=2>This is a fantastic marinade for lamb which is also great for geese, duck, beef, or anything else you want to try it on. My friends tell me that it makes goose taste like steak.</TD></TR> <TR> <TD><!-- Ingredients list: Qty Measure Ingredient Notes --> <TABLE style="BORDER-TOP: olive 3px solid; BORDER-RIGHT: olive 3px solid; WIDTH: 75%; BORDER-BOTTOM: olive 3px solid; BORDER-LEFT: olive 3px solid; border-image: none" align=center> <TBODY> <TR> <TD class=ingredient>3</TD> <TD class=ingredient>pounds</TD> <TD class=ingredient>meat</TD> <TD class=ingredient>cut into 1 to 1 � inch cubes</TD></TR> <TR> <TD class=ingredient>1</TD> <TD class=ingredient>medium</TD> <TD class=ingredient>onion</TD> <TD class=ingredient>coarsely chopped</TD></TR> <TR> <TD class=ingredient>2</TD> <TD class=ingredient>tablespoons</TD> <TD class=ingredient>olive oil</TD> <TD class=ingredient></TD></TR> <TR> <TD class=ingredient>3</TD> <TD class=ingredient>teaspoons</TD> <TD class=ingredient>salt</TD> <TD class=ingredient></TD></TR> <TR> <TD class=ingredient>1/2</TD> <TD class=ingredient>teaspoon</TD> <TD class=ingredient>black pepper</TD> <TD class=ingredient></TD></TR> <TR> <TD class=ingredient>1</TD> <TD class=ingredient>teaspoon</TD> <TD class=ingredient>oregano</TD> <TD class=ingredient></TD></TR> <TR> <TD class=ingredient>1</TD> <TD class=ingredient>teaspoon</TD> <TD class=ingredient>cumin powder</TD> <TD class=ingredient></TD></TR> <TR> <TD class=ingredient>1/2</TD> <TD class=ingredient>teaspoon</TD> <TD class=ingredient>allspice</TD> <TD class=ingredient></TD></TR> <TR> <TD class=ingredient>1</TD> <TD class=ingredient>whole</TD> <TD class=ingredient>bay leaf</TD> <TD class=ingredient>crumbled or powdered</TD></TR> <TR> <TD class=ingredient>2</TD> <TD class=ingredient>cloves</TD> <TD class=ingredient>garlic</TD> <TD class=ingredient>minced or pressed</TD></TR></TBODY></TABLE></TD></TR> <TR><!-- Instructions --> <TD class=recipe>Coat meat with onion and oil. Mix seasonings and sprinkle over meat. Cover tightly and marinate 1 to 3 days in the refrigerator. Do not freeze while marinating.
    This makes a great Shish Kebab, or just throw the meat on the grill. With goose and duck you want the meat to be medium rare. I grill goose cubes in the grill for 6 to 8 minutes and they come out great. Serve immediately right off the grill.

    • Variation #1: Saut� some jalapeno pepper slices in butter, roll the goose chunk up in a half slice of turkey bacon with a slice of the jalapeno inside. Put a toothpick through it and grill until the bacon is done, about 8 minutes.
    • Variation #2: In a plastic zip-lock bag, mix flour, basil, black pepper, and garlic powder to taste. Shake the marinated goose pieces in the bag and then fry them in butter or margarine until golden brown. Like little goose nuggets. Tasty!!
    Enjoy this recipe, it makes goose taste great. Surprise those who can�t stand goose.
    </TD></TR></TBODY></TABLE>
     
  12. bandseeker

    bandseeker New Member

    9,002
    1
    0
    I like to smoke them. Brine them for at least overnight, longer is better. I inject them to the point they look like little footballs lol. Dry them off, cover in mustard and your favorite rub. Throw em in the smoker.
    My brine consist of one cup brown sugar, 1/8 cup kosher salt per quart of water.
     
    blackswamp likes this.