Recipes for geese

Discussion in 'Goose Hunting Forum' started by Buckmark311, Nov 3, 2003.

  1. stuwest

    stuwest Elite Refuge Member

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    i agree. i draw the geese in minutes after they are on the ground and cool them as quickly. Makes all the difference in the flavor of the meat.
    All of that said, the meat will take a significant flavor from it's base diet. I've come to truly appreciate the geese feeding on burnt barley or corn as opposed to the fish diet options.
    I must say that tartare is one of my favorites, though.
     
  2. Banded1

    Banded1 Elite Refuge Member

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    I'd highly recommend before you eat raw goose meat again that you go band them in the summer. Somehow I think the tape worms hanging out of their ***holes and the ring worm will cure your desire to eat them raw again. :tu
     
  3. videojoe

    videojoe New Member

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    Goose Bacon - roasted red pepper wrap Recipe
    1. Saut? garlic and onionsGoose Recipe
    1. Saut? garlic and onions
    2. Slice goose fillet 3/16 inch thin
    Stuff filet with garlic, onion, roasted red peppers and parmigiana cheese.
    3. Roll fillet up and keep together by wrapping bacon around outside.
    Cook in cast iron frying pan with olive oil
    Enjoy
    2. Slice goose fillet 3/16 inch thin
    Stuff filet with garlic, onion, roasted red peppers, splash of Worcester sauce and parmigiana cheese.
    3. Roll fillet up and hold together by wrapping bacon around outside.
    Cook in cast iron frying pan with a little olive oil.
    Eat and enjoy.
     
  4. goosekiller70

    goosekiller70 Senior Refuge Member

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    step 1: cook goose breast over a charcoal grill
    step 2: throw out goose breast and eat charcoal
    :yes

    im kidding. i was always partial to butterflying my goose breasts, searing the inside, stuffing with a slice jalapeno, some cream cheese and pepper jack cheese, then wrapping it in bacon and grilling it till the bacon is done.

    either that or stuffing a jalapeno with a chunk of goose and a piece of cheese, wrapping in bacon and grilling.

    my hunting buddy has a crock pot recipe that he swears by. i havent had it yet but i think it involves cooking it in rootbeer or something like that.
     
  5. Duck Wrangler

    Duck Wrangler Senior Refuge Member

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    I've tried quite a few recipes, but this is the best(and easiest) that I've tried:

    -Cut breast into roughly 1" wide strips
    -Marinate overnight in Italian dressing
    -Batter in House Autry Seafood breader
    -Deep fry for 2-2 1/2 min until golden brown
     
  6. The Other David

    The Other David Elite Refuge Member

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    Had this Monday night. It's always a crowd-pleaser.

    Stir fry goose breast.

    Slice goose thinly across muscle.

    Marinate in Korean BBQ sauce for a while.

    Heat oil, toss in plenty of garlic, some red pepper.

    Pour in goose and marinade.

    Stir fry.

    Serve on rice.
     
  7. The Other David

    The Other David Elite Refuge Member

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    Freezing the meat for a while, especially as cold as possible (-10?) will kill most of the parasites.

    But I ALWAYS cook mine, but just to rare/medium rare.

     
  8. The Other David

    The Other David Elite Refuge Member

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    Goose leg confit.

    Takes a while, but worth it.

    Harvest fat off your geese, render under low heat. Save it. Save all you can. Freeze it for long time storage, keep it in fridge.

    Collect goose legs and thighs.

    Cover in salt and fresh rosemary, let sit a day or so.

    Brush or rinse off the salt.

    Put legs in glass or metal dish, cover with melted goose fat.

    Cook the legs at 200 or so until the meat falls off the bones. This is usually at least 12 hours.

    Let cool. Remove the grease and save it. You can use it again and again.

    Remove meat from bones, pick out stray pieces of shot, bone splinters, etc.

    Use meat in any kind of dish. My wife makes a wonderful casserole with potatoes, veggies, goose meat, etc, covers with filo dough. Wonderful!
     
  9. Diamondhitch

    Diamondhitch Senior Refuge Member

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    Alberta
    Best recipe ever, especially for boot leather Canadas

    Grind the breasts into hamburger. This changes both texture and taste, not sure why? Then use in any recipe you would use beef in. No need to mix with pork or beef fat like venison burger.

    My favorite - this has made a goose fan out of both haters and wannabe haters.

    For every 1 1/2 lb of ground goose add 1 egg - Should read ground waterfowl since I grind the entire days bag up together.
    Add bread crumbs until the excess moisture from the egg is gone.
    Add 1/2 of a finely diced onion.
    Add spices to taste - I use Montreal steak spice and Seasoned salt. It seems to taste better when mixed in the meat. When adding the spice go a little light until you get hang of how much, you can always add more while cooking.

    Despite the BBQ being best for most burgers, goose comes out better in the frying pan. No need for oil or butter in the pan but if you chose to use some, Grape seed oil is killer with goose.

    Dress up with all our favorite burger toppings and bon appetite'
     
  10. ducksfordinner9

    ducksfordinner9 New Member

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    My printer is going to overheat because of this thread. Thanks for all the great recipes guys!
     

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