Goose recipes

timandkimandshea

timandkimandshea

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So, I'm looking for different ideas ( smoking, stew, etc) on preparing Canada goose. Typically we would make it into pepperettes, but that can get expensive. Never really liked it any other way, but I would love to find a way to make 'em delicious
Thx
Tim
 
Put a goose and an old boot in a pot with some onions, garlic, carrots, and potatoes.

Cover with water and boil for 8 hours.

Eat the boot.

Best goose recipe, ever!
 
Too much work to clean those big dirty birds!.....cut the breast meat out of them only, cube and marinate in fridge for a day, then make Goose Kebobs on BBQ. I use chunk of goose, mushroom ,grape tomato, bacon, onion...and repeat on skewer.
 
Breast the meat off and wash them.
Slice the breast meat rarely thin and marinade in a dish with hoi sin sauce for 24 hrs or more.
Then stir fry on a very hot heat with onions and bell peppers.

Or
Breast them again, slice thin. Sprinkle a teaspoon of chinese five spice, mix well.
Leave for 24 hrs.
Stir fry with onions and bell peppers
And add some sweet chilli garlic sauce.

Serve both dishes with rice or noodles

Enjoy
 
ironsighter said:
Put a goose and an old boot in a pot with some onions, garlic, carrots, and potatoes.

Cover with water and boil for 8 hours.

Eat the boot.

Best goose recipe, ever!
Click to expand...



So you mean if we donated all the extra Geese around to the food banks no one would eat them..?

Geeze I thought they were like turkey
 
Breast 'em. Marinade in a can of coke over night. Then slice the breast, insert spices of choice, sliced lemon and onions. Wrap in tin foil with bbq sauce and put it on the bbq. Excellent!
 
A friend gave me this foolproof recipe a few years ago, it’s my favorite for both duck and goose breasts:

Slice the breasts into 1” steaks, across the grain.

Dredge the breasts into seasoned flour. We usually use a regular seasoning salt to taste.

Fry the breasts in the frying pan to brown the outsides but make sure they are rare.

Assemble the “steaks” in a casserole dish and add a couple cans of condensed Cream of Mushroom soup, celery, garlic, onions, baby potatoes, carrots… basically anything you like. I also put in fresh, sliced mushrooms and some fresh rosemary and thyme, fresh ground black pepper and some chopped bacon.

Roast in the oven at 300F for about 2-1/2 – 3 hours.

If done correctly, you will not need a knife to cut them… they are that tender!
 
Last one I did I skinned it, then filled it full of apples and oranges, salt and pepper on top, squeezed orange juice on the outside then put bacon on the bottom of the roasting pan and covered the skinned bird in bacon....... Mmmmmm good. It seems the bacon replaces the skin and keeps it moist. For that sort of thing I buy the 2lb/5$ cheap stuff at the grocery store.

Ps. It also works on ducks... I have not found an easy way to pluck yet. And the wife says it looks more like a "chicken" this way...lol
 
I start off cutting the breasts into 3/16” or less slices making sure to remove all silver skin…
Tenderize the meat (beat it)….
Mix a couple of eggs with spices (pepper/salt)…Drop the slices of meat into the egg mixture…
Remove from the egg mixture and cover with bread crumbs… (Use your palm to press the bread crumbs onto the meat)
Drop in the hot oil for a quick fry, 40 secs each side…
Remove from oil and place on baking pan.
Add some Italian Tomatoe Sauce and parmesan cheese...
Bake @ 400 degree for 12 mins…..

This image shows preparing the cutlets…



Just pulled them out of the Fryer (quick fry for about 40 secs each side take them out and add the tomatoe sauce and cheese, into the oven they go)



Out of the oven, finished product



Now with the meat that could not be used for cutlets I make burgers….
I add cheese, onions, salt, pepper, ketchup, bread crumbs and paprika to the meat, mix it in a big container then grind it all up…
Put it in the freezer for a bit so that it just starts to freeze and then make my patties…
I give the patties a quick fry too….1 minute or less each side and then place in the oven for 16 mins flipping them halfway through…


The meat that could not be used for cutlets is being used for the burgers…



 
First time I ate a gewse was at my buddies place in Lillyland.
His wife skint the bird and got a big freezer zippie.
Stuffed the raw berd in this zippy, some milk, Rose-marie and Thyme for spices.
Not sure the quantity.
Sqweeze the air owt the bag, zippy the zipper up and toss in the fridge over nite.
Then in the oven.
I got there when the chitter wuz already kewked.
Dang that buzzard was tasty.
She duzz the same with old kritter meat or stinkie old buck bucks.
The milk takes away the gamenieness. (sp?)
 
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