Goose Hunting Forum Sponsors

Recipes for geese

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

  1. Luigi Daniele

    Luigi Daniele Turkey Hunters Forum Moderator

    Messages:
    7,215
    Joined:
    Dec 22, 2007
    Location:
    NorCal: specs,sprig,gobblers,blacktails.
    Make goose sausage (50:50 with pork). You won’t be sad :)
     
    Backwards bleed and bullpinnie like this.
  2. bullpinnie

    bullpinnie Elite Refuge Member

    Messages:
    6,333
    Joined:
    Mar 28, 2000
    Location:
    St. Louis
    post up some recipes. I may have to get the stuffer out this weekend. ( but i'm out of wildfowl, except for a few cranes that I am saving for a wild game food once C19 passes). I've still got some deer and elk, though.

    I typically only make Boudin, Andouille, or Hot Guts, but was thinking about Mexican Chorizo , or something spicy.
     
  3. Flyfisher

    Flyfisher Elite Refuge Member

    Messages:
    14,560
    Joined:
    Aug 22, 2004
    Location:
    Reno Nv
    We have a lot of Boudin at our place but its from Ronnies in LA, I always thought that would be great with specks....
     
  4. Flyfisher

    Flyfisher Elite Refuge Member

    Messages:
    14,560
    Joined:
    Aug 22, 2004
    Location:
    Reno Nv
    I am having my recipe on the other page this weekend with blue cheese i will let you know how it goes... I am assuming its going to be specktacular.
     
  5. Luigi Daniele

    Luigi Daniele Turkey Hunters Forum Moderator

    Messages:
    7,215
    Joined:
    Dec 22, 2007
    Location:
    NorCal: specs,sprig,gobblers,blacktails.
    Here you go:

    https://www.foodnetwork.com/recipes/guy-fieri/homemade-chorizo-recipe2-1972731

    Really good
     
  6. bullpinnie

    bullpinnie Elite Refuge Member

    Messages:
    6,333
    Joined:
    Mar 28, 2000
    Location:
    St. Louis
    Ok
    Okay LD. I made it with elk, and I modified the recipe ( Because I was missing a few ingredients, and because I can never leave well enough alone). I was out of Paprika ( Usually I have at least 2 or 3 kinds). I used red chili paste, and added a half an onion, and some ground cloves. I just went straight ( Extra Lean Elk, no pork). Turned out pretty good.
    Elk Burger.jpg Crorizo Spices.jpg Chorizo Paste.jpg


    Pics of the final product on the Big Game Forum:
    https://www.refugeforums.com/threads/elk.1043660/page-5#post-11381779
     
  7. Luigi Daniele

    Luigi Daniele Turkey Hunters Forum Moderator

    Messages:
    7,215
    Joined:
    Dec 22, 2007
    Location:
    NorCal: specs,sprig,gobblers,blacktails.
    Outstanding! I’ll be right over.:clap
    You know, I think it might be better without paprika. I use hot paprika, and it’s instant heartburn.
     
  8. Backwards bleed

    Backwards bleed Senior Refuge Member

    Messages:
    730
    Joined:
    Mar 6, 2020
    This is awesome by the way!
     
  9. bullpinnie

    bullpinnie Elite Refuge Member

    Messages:
    6,333
    Joined:
    Mar 28, 2000
    Location:
    St. Louis
    Glad it worked out for you!
     
  10. ISAF2008

    ISAF2008 New Member

    Messages:
    18
    Joined:
    Jun 3, 2021
    Location:
    San Francisco Bay Area
    14B2AE71-4E8B-44B4-8C26-57FFE011AB4B.jpeg Brine in saltwater, add 1 cup apple cider vinegar per half gallon of brine, apple cider for a total of one gallon of brine along with a few sliced apples. Brine overnight place birds in a turkey pan in smoker at 180 degrees for 8 hours or until desired internal temp is reached. Rotate birds every hour cover burnt bits in foil. Cut up small and magnet meat to remove any shot. Use drippings for mashed potatoes. 9906DD7A-ECAA-478E-8E86-C1B17F414150.jpeg
     
    bullpinnie and Luigi Daniele like this.

Share This Page