peteteacher2001 Posted January 8, 2008 Share Posted January 8, 2008 My god son is an avid hunter and just dropped off about 10 deboned breasts of goose. I think that's how you would phrase that. Anyways, what are some of the ways I approach this? This is the one place I knew I could get a variety of recipes. thanks in advance Pete Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 8, 2008 Share Posted January 8, 2008 goose is something i have not prepared.i have to imagine that it cooks somewhere between a duck and turkey..... a guess would be rendering it and applying "duck type" recipes..... daugther is sick... will do some more research later..... det should be along to help out at some point appologies Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted January 8, 2008 Share Posted January 8, 2008 I make jerky with all of my geese or like your god son, I give them to people that will take them!! Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted January 8, 2008 Share Posted January 8, 2008 I make jerky with all of my geese or like your god son, I give them to people that will take them!! wurd try marinating them in some balsamic, lemon juice and garlic and other stuff and then rapping them in bacon and grilling them.. be sure not to over cook Quote Link to comment Share on other sites More sharing options...
detlef Posted January 8, 2008 Share Posted January 8, 2008 Also never cooked a goose breast. How think is the layer of fat on one side? If it's at least 1/3 inch thick, I would, like Bier, use common duck breast technique. Score the fat with a sharp knife creating a criss-cross pattern in the fat without going all the way through to the meat. Cook in a heavy skillet over medium heat skin side down, pour off the rendered fat along the way. Every now and then, turn over to meat side for a minute or so. After the fat has rendered away, turn over and finish on the skin side. If it's really big, you might want to finish it in an oven. None the less, like, I believe Yukon said, don't over cook it. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted January 8, 2008 Share Posted January 8, 2008 Also never cooked a goose breast. How think is the layer of fat on one side? If it's at least 1/3 inch thick, I would, like Bier, use common duck breast technique. Score the fat with a sharp knife creating a criss-cross pattern in the fat without going all the way through to the meat. Cook in a heavy skillet over medium heat skin side down, pour off the rendered fat along the way. Every now and then, turn over to meat side for a minute or so. After the fat has rendered away, turn over and finish on the skin side. If it's really big, you might want to finish it in an oven. None the less, like, I believe Yukon said, don't over cook it. wild geese you make sure fat is all removed Quote Link to comment Share on other sites More sharing options...
Puddy Posted January 8, 2008 Share Posted January 8, 2008 Just because the dude was a Yankee doesn't mean he doesn't deserve his day in the sun. Quote Link to comment Share on other sites More sharing options...
MuddyPaws Posted January 13, 2008 Share Posted January 13, 2008 Several different sites found. Can't vouch though, haven't tried a one * http://www.nevadawaterfowl.org/recipes/index.html * http://www.recipesource.com/main-dishes/poultry/goose/ * http://www.wisconsinhunter.com/Recipes/gooserecipes.html * http://www.justgamerecipes.com/goose/index.shtml Quote Link to comment Share on other sites More sharing options...
peteteacher2001 Posted January 17, 2008 Author Share Posted January 17, 2008 Hey, thanks guys. I didn't get a chance to do that last weekend, my Dad was in a car accident but all is well, and am going to do this for the Conference Championships. I have 4 different kinds that I am going to do and will report the results on Monday. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted January 17, 2008 Share Posted January 17, 2008 Hey, thanks guys. I didn't get a chance to do that last weekend, my Dad was in a car accident but all is well, and am going to do this for the Conference Championships. I have 4 different kinds that I am going to do and will report the results on Monday. Keep the pizza guys number handy! Quote Link to comment Share on other sites More sharing options...
peteteacher2001 Posted January 18, 2008 Author Share Posted January 18, 2008 Keep the pizza guys number handy! No worries, there's a pot of chili too!!!!!!!!!!! That's a big, just in case. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted January 20, 2008 Share Posted January 20, 2008 I was hoping if someone could clarify if the phrase "cook your goose" means something good or bad? Quote Link to comment Share on other sites More sharing options...
Big John Posted January 20, 2008 Share Posted January 20, 2008 I was hoping if someone could clarify if the phrase "cook your goose" means something good or bad? Or "my goose is cooked" - means something bad. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted January 20, 2008 Share Posted January 20, 2008 Or "my goose is cooked" - means something bad. Well then how can cooked goose be...um...good? Quote Link to comment Share on other sites More sharing options...
peteteacher2001 Posted January 23, 2008 Author Share Posted January 23, 2008 Well, the goose turned out fantastico!!! WOW! Marinated in the following and then wrapped in home smoked hickory bacon. 2 different marinades both equally good. This would work for just about anything 1/2 cup soy sauce 1 cup sweetened pineapple juice 1T brown sugar 2T veg oil 1T ginger 1t accent 1/3t garic powder 3-4 good shakes of Tony Cacheres creole seasoning Here's the other. 1C veg oil 3/4C soy sauce 1/2C vinegar 1t sugar 2tsp Dry Mustard 1tsp Pepper 1/2tsp Garlic powder 1C sweetened pineapple juice Marinade for at least 2 days for either one. As I said, I wrapped 2inch by 1inch nuggets in fresh hickory smoked bacon. Grill till bacon is done. Delish!!! No pizza delivery guy needed or nothin. Pete Quote Link to comment Share on other sites More sharing options...
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