Goose recipes
- Thread starter timandkimandshea
- Start date
I made a stew last night. Just a beef stew replaced with cubed goose breast. Fresh dumplings on top.
Delicious. The pulled pork recipe is killer also.
or can of apple juice and goose brests in a slow cooker. Leave cooking for 24hrs and it makes great sandwiches.
Delicious. The pulled pork recipe is killer also.
or can of apple juice and goose brests in a slow cooker. Leave cooking for 24hrs and it makes great sandwiches.
1963beretta
CGN Ultra frequent flyer
- Location
- Vaughan, Ontario
I have yet to try a goose recipe that i didnt think was delicious. Being of Italian heritage, the first three that comes to mind is goose parmigiana, goose involtini (rolls) and goose alla sambuca. Im sure most reading this is going to say what the hell is that....Well here it is.
Goose parmigiana is pretty simple. Fillet a breast into thin fillets, soak them into an egg batter of your choice and bread them up good. Deep fry the fillets and once cooked, cover it in tomato sauce and parmigiana cheese and throw in the oven. Best goose dish i've had!
The involtini (or rolls) are easy as well. Fillet goose breast into very thin slices and layer a goose fillet with a layer of prosciuto and/or a layer of salami and fresh parsley. Roll the bunch together and use a toothpick to hold it together. Throw the rolls into a pot and simmer with just oil and onion and chopped fresh basil. Once the goose starts to get its cooked colour, add tomato sauce to the pot and cook it through with the sauce.
The sambuca recipe is the easiest....pan fry breast fillets with oil, miced onions, parsley and sambuca liquor. When the goose is about medium rare, add chopped tomatoes. Goose should be served medium
Or you can do what i did tonight and thats throw a couple of breast fillets straight on the bbq and treat it as though its a beef steak
EDIT..just noticed the post with the pictures...thats the parmigiana recipe i use as well. That description of how to do it is much better then mine.
Goose parmigiana is pretty simple. Fillet a breast into thin fillets, soak them into an egg batter of your choice and bread them up good. Deep fry the fillets and once cooked, cover it in tomato sauce and parmigiana cheese and throw in the oven. Best goose dish i've had!
The involtini (or rolls) are easy as well. Fillet goose breast into very thin slices and layer a goose fillet with a layer of prosciuto and/or a layer of salami and fresh parsley. Roll the bunch together and use a toothpick to hold it together. Throw the rolls into a pot and simmer with just oil and onion and chopped fresh basil. Once the goose starts to get its cooked colour, add tomato sauce to the pot and cook it through with the sauce.
The sambuca recipe is the easiest....pan fry breast fillets with oil, miced onions, parsley and sambuca liquor. When the goose is about medium rare, add chopped tomatoes. Goose should be served medium
Or you can do what i did tonight and thats throw a couple of breast fillets straight on the bbq and treat it as though its a beef steak
EDIT..just noticed the post with the pictures...thats the parmigiana recipe i use as well. That description of how to do it is much better then mine.
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can em
Thank you poster #13!!!
where we live we have a lot of the "resident Canada geese that do not move on as they should. when i was farming the CWS would issue permits to harvest them to reduce the incredible damage they could do on a new crop of first cut hay............
so a lot of times i would have maybe 10-15 birds and my kids ate so much goose burger!
people never believe me and now i have proof that i am not the only one!!!
lately i have found that what i like the best is to cube the breast into 1" cubes, or bigger, whatever. break out the canning machine and can the cubed goose breast. the meat retains it's structure yet becomes incredibly tender. and it is great for quick meals like a goose curry. no need to braise meat for hours, it is already done, so a curry with perfectly cooked meat can be created in maybe 1/2 hour.
i love these cooking threads. thanks!
jsd
Thank you poster #13!!!
where we live we have a lot of the "resident Canada geese that do not move on as they should. when i was farming the CWS would issue permits to harvest them to reduce the incredible damage they could do on a new crop of first cut hay............
so a lot of times i would have maybe 10-15 birds and my kids ate so much goose burger!
people never believe me and now i have proof that i am not the only one!!!
lately i have found that what i like the best is to cube the breast into 1" cubes, or bigger, whatever. break out the canning machine and can the cubed goose breast. the meat retains it's structure yet becomes incredibly tender. and it is great for quick meals like a goose curry. no need to braise meat for hours, it is already done, so a curry with perfectly cooked meat can be created in maybe 1/2 hour.
i love these cooking threads. thanks!
jsd
- Location
- Peterborough ON
I have just recently gotten into goose hunting, and dont understand why the meat gets a bad rap, me and my kids love it. I have kept a couple birds whole for roasting, but typically just harvest the breast, legs and heart. I have been saving the hearts up for something, not sure what yet, lol, a stew with dumplings maybe!?!
So far this has been the kids favorite, and I like it cause its relatively easy.
Fried Goose and Onions
Breasts of goose half tsp garlic salt
1-2 large onions flour,salt and pepper
Slice breast into 1/4" slices. Salt and pepper and sprinkle with garlic salt and roll in flour. Place in frying pan with onions in 1/2" shortening or cooking oil and brown. drain oil. Cover with water and simmer for i.5 to 2 hours or until tender. Thicken broth for gravy. Serve over rice or mashed potatoes.
So far this has been the kids favorite, and I like it cause its relatively easy.
Fried Goose and Onions
Breasts of goose half tsp garlic salt
1-2 large onions flour,salt and pepper
Slice breast into 1/4" slices. Salt and pepper and sprinkle with garlic salt and roll in flour. Place in frying pan with onions in 1/2" shortening or cooking oil and brown. drain oil. Cover with water and simmer for i.5 to 2 hours or until tender. Thicken broth for gravy. Serve over rice or mashed potatoes.
fingers284
CGN Ultra frequent flyer
- Location
- Alberta Cowboy Ranges
I haven't plucked a goose in 40 yrs...open the skin down the breast bone and peel out the breast meat in two large pieces.
The wife started cooking the breast pieces in turkey stuffing a long time ago and that's the only way we did it after the first time it was so good. Layer a layer of the same stuffing you us at x-mas time in a roaster the a layer of breast meat (whole, not sliced), then another layer of stuffing and so on until roaster is 2/3 full. Cook to your liking, goose will be more moist than stand alone roasted bird. Very good as leftovers for sandwich's for days afterwards as well.
The wife started cooking the breast pieces in turkey stuffing a long time ago and that's the only way we did it after the first time it was so good. Layer a layer of the same stuffing you us at x-mas time in a roaster the a layer of breast meat (whole, not sliced), then another layer of stuffing and so on until roaster is 2/3 full. Cook to your liking, goose will be more moist than stand alone roasted bird. Very good as leftovers for sandwich's for days afterwards as well.
that sounds delicous.
click on the Hunting forum then click on the sub forum Game Recipes at the top. There you will find my excellent goose jerky recipe and many other recipes from others. My recipe works very well on venison and beef, as well. Click on the title jerky.
EDIT: seems game recipes is very very slow at this time. I'd like to know how long or how many yrs turkeys will keep in the freezer, store bought and bagged in plastic bags, non vac packed. I wanna make turkey jerky soon. Are they any good being 3-4-5 yrs old in the freezer? Help, please.
EDIT: seems game recipes is very very slow at this time. I'd like to know how long or how many yrs turkeys will keep in the freezer, store bought and bagged in plastic bags, non vac packed. I wanna make turkey jerky soon. Are they any good being 3-4-5 yrs old in the freezer? Help, please.
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- Location
- Saskatchewan
I can't believe how many have posted here without mentioning the legs and thighs. I suppose most throw them out. What a shame.
In a slow cooker with a cup of red wine, an onion, some garlic, seasoned salt, a whole orange cubed, some Worshestershire sauce, a can of mushrooms, and with the meat either browned before or with some beef bullion, served on rice or noodles, it is a meal made for special friends and family only. Far more tasty than breast meat.
In a slow cooker with a cup of red wine, an onion, some garlic, seasoned salt, a whole orange cubed, some Worshestershire sauce, a can of mushrooms, and with the meat either browned before or with some beef bullion, served on rice or noodles, it is a meal made for special friends and family only. Far more tasty than breast meat.
Thats the only way we do it.
-put breasts in slow cooker and cover with apple juice
-cook on LOW for 23 hours
-drain apple juice and pull it apart with a couple large forks/utensils
-add your fave BBQ sauce and mix it together really good
-cook on LOW for another hour
-ENJOY!
beretta boy
CGN Ultra frequent flyer
- Location
- Orillia, Ontario
Goose Leg Confit is outstanding. Our friends from La Belle Provence would agree I'm sure.
Although I haven't been able to find it in Ontario ( I get mine via my son in Calgary) Morton's Preserving Salt has
a great recipe for Corned Beef. Works like a charm for whole goose breasts !
I like roast whole goose (and enjoy it cold, sliced for sandwhiches the next day) ... the key I think is to pluck, dress and cool them ASAP.
A few of days of " dry aging" in the fridge is also beneficial. With very little fat, it is necessary to butter the skin and baste them fairly often.
A hot oven ... 425 - 450 is the way to go, and cook the birds uncovered, but watch you only take them to medium rare ... around 40-45 minutes.
Anything paste medium drys them out & makes them tough. Start the birds out at room temp, pat them dry with a paper towel before buttering the
skin, and let them rest for at least 10 minutes after they come out of the oven before carving.
A Goose Tortiere is delightful ... 2 lbs. ground goose to 1 lb. ground pork and use an otherwise standard Habitant tortiere recipe.
I also happen to like goose breast "butterflied" and grilled on the BBQ. But take care not to overcook it and keep it moist with a basting sauce.
1-1/2" medallions of goose breast, marinated in soy sauce/ginger/garlic/oil and wrapped with a strip of bacon on the BBQ are pretty much instanly "gone"
as an hors d'oeuvre as soon as they come off the grill.
Although I haven't been able to find it in Ontario ( I get mine via my son in Calgary) Morton's Preserving Salt has
a great recipe for Corned Beef. Works like a charm for whole goose breasts !
I like roast whole goose (and enjoy it cold, sliced for sandwhiches the next day) ... the key I think is to pluck, dress and cool them ASAP.
A few of days of " dry aging" in the fridge is also beneficial. With very little fat, it is necessary to butter the skin and baste them fairly often.
A hot oven ... 425 - 450 is the way to go, and cook the birds uncovered, but watch you only take them to medium rare ... around 40-45 minutes.
Anything paste medium drys them out & makes them tough. Start the birds out at room temp, pat them dry with a paper towel before buttering the
skin, and let them rest for at least 10 minutes after they come out of the oven before carving.
A Goose Tortiere is delightful ... 2 lbs. ground goose to 1 lb. ground pork and use an otherwise standard Habitant tortiere recipe.
I also happen to like goose breast "butterflied" and grilled on the BBQ. But take care not to overcook it and keep it moist with a basting sauce.
1-1/2" medallions of goose breast, marinated in soy sauce/ginger/garlic/oil and wrapped with a strip of bacon on the BBQ are pretty much instanly "gone"
as an hors d'oeuvre as soon as they come off the grill.
Goose is the traditional English Xmas roast - a very special bird (but to Canadians I suspect it is a bit close to cannibalism 
). A goose doesn't have much meat on it - 15lbs will serve about 8 people. The problem is the grease - you have to shock it into moving and then drain the pan (keep it as it is superb for roast potatoes) a 15lb bird will give over 2 pints of lovely grease. Prick the bird all over with a darning needle, pat dry then rub salt into the skin and put in a deep roasting pan. Preheat oven to 525 (yes 525) put the bird in for 12 minutes turn down to 500, 12 mins turn down to 450 another 10 and down to 375/350. Cook for 20 mins per pound total time. Remember to drain out the goose fat - make sure to keep it for the day and the next few weeks. If the bird is too brown - cover with tin foil until the last 30 minutes. Chop the liver into the stuffing (I cook separately). Take it out of the oven and rest for 20-30 mins. The skin is a crispy delicacy and it is a knockout roast....
). A goose doesn't have much meat on it - 15lbs will serve about 8 people. The problem is the grease - you have to shock it into moving and then drain the pan (keep it as it is superb for roast potatoes) a 15lb bird will give over 2 pints of lovely grease. Prick the bird all over with a darning needle, pat dry then rub salt into the skin and put in a deep roasting pan. Preheat oven to 525 (yes 525) put the bird in for 12 minutes turn down to 500, 12 mins turn down to 450 another 10 and down to 375/350. Cook for 20 mins per pound total time. Remember to drain out the goose fat - make sure to keep it for the day and the next few weeks. If the bird is too brown - cover with tin foil until the last 30 minutes. Chop the liver into the stuffing (I cook separately). Take it out of the oven and rest for 20-30 mins. The skin is a crispy delicacy and it is a knockout roast....
Simple and easy! I have a bunch in the freezer I'm going to try this way. Thanks! Bunch of good recipes here, keep em coming!
(but to Canadians I suspect it is a bit close to cannibalism
still on my first coffee, so it took me a while to get that one. But funny.
I'm getting hungry reading all of these.
Just did this last night with a mixed batch of snow goose, mallard and partridge breasts.
Absolutely awesome and only one bowl to clean!!
Served it up on ciabatta buns with melted Swiss cheese.
To the poster asking about thighs and legs... we save them all and do up a sweet and sour recipe in the slow cooker. Lots of good flavour.
how does this little maneuver get done???? like 2 wires into the outlet? No that does not sound good, cancel that.
seriously though, it's a term i have never heard before
jsd
