Canada Goose....eatable or not
- Thread starter Home3
- Start date
Try this recipe:
Ingredients:
- One Wild Goose
- One piece of 1/2 inch plywood sized 12 inches by 12 inches
Directions:
Place cleaned wild goose on plywood in the oven for 2.5 hours (or cooked to desired amount) at 375 F.
Serving:
- Remove goose with plywood from oven.
- Dispose of goose in trash.
- Cut plywood to desired sizes and serve.
Turkeyslayer 1300
CGN Ultra frequent flyer
- Location
- Russell, Ontario
Goose Jerky
Cut up 10 or so goose breasts in to slices half an inch thick, marinate it in a brine over night. Then mix some soya sauce and brown suger to taste, add more salt. Marinate pieces for another night in soya and sugar mixture smoke for 8 to 10 hours.
Goose Parmesan
Brine goose over night, cut into chicken finger sized strips, mix one jar of bread crumbs with a couple tablespoons of grated parmesan cheese, add salt and pepper to taste, deep fry cutlets until cooked through, serve with ranch dressing for dipping.
Goose is also excellent in stew or down in a slow cooker with onions and potatoes.
Those who don't like eating goose are probably cooking it wrong.
Cut up 10 or so goose breasts in to slices half an inch thick, marinate it in a brine over night. Then mix some soya sauce and brown suger to taste, add more salt. Marinate pieces for another night in soya and sugar mixture smoke for 8 to 10 hours.
Goose Parmesan
Brine goose over night, cut into chicken finger sized strips, mix one jar of bread crumbs with a couple tablespoons of grated parmesan cheese, add salt and pepper to taste, deep fry cutlets until cooked through, serve with ranch dressing for dipping.
Goose is also excellent in stew or down in a slow cooker with onions and potatoes.
Those who don't like eating goose are probably cooking it wrong.
Goose jerky is great. Me and the kids don't let it sit around long. Also the wife does some, sliced thin, pan fried in a peppercorn gravy that's real good.
Never really could make a duck taste good though, even the jerky was crap. Marinated and smoked along side goose you could pick the duck jerky out.
Ducks are off limits now.
grahm1, would you mind shareing your goose jerky recipe?
Turkeyslayer 1300
CGN Ultra frequent flyer
- Location
- Russell, Ontario
The only way I eat the meat is by making various sausages out of it. I find the taste is too strong for me. I have not found a good way to prepare it other than by making sausage. It masks the taste enough that it produces good sandwich meats.
Hilarious thread! Do people REALLY think Canada goose is inedible? What nonsense!
Some of the best food I ever ate was a slow fire roasted goose with bannock in a teepee in Northern Quebec. Really. Sharing the meal with the native hunters and being allowed to experience the old fashioned way was humbling as a white guy. If you don't cook it properly any food can turn out like crap. Learn how to prepare it and it is among the very finest waterfowl. I'm drooling just thinking about it.
Some of the best food I ever ate was a slow fire roasted goose with bannock in a teepee in Northern Quebec. Really. Sharing the meal with the native hunters and being allowed to experience the old fashioned way was humbling as a white guy. If you don't cook it properly any food can turn out like crap. Learn how to prepare it and it is among the very finest waterfowl. I'm drooling just thinking about it.
Of course it is OK, If you can find someone to give it to. Leave em in the slough, something else will eat them. Nothing goes to waste in NATURE.
It only goes to waste in the city.
You know what, PETA causes more waste than any other group in existence.
If folks don't like it give em the big finger
One word. Bacon.
It brings out the flavor in goose like nothing else. My wife tried the goose plain in the oven. We found it way too dry. She then tried apples. They definitely made the goose more moist. It also made me fart the most horrendous smells. Then my mother suggested bacon. Gosh darnit it's the best. Bacon makes the world go round.
It brings out the flavor in goose like nothing else. My wife tried the goose plain in the oven. We found it way too dry. She then tried apples. They definitely made the goose more moist. It also made me fart the most horrendous smells. Then my mother suggested bacon. Gosh darnit it's the best. Bacon makes the world go round.
Mix these ingredients
1 cup vinegar , 1/8 cup chili powder
1 cup Worcestershire , 1/8 cup cayenne powder
1/2 cup of water , 1/8 cup pepper
1/8 cup garlic powder , 1/8 cup salt
1/8 cup onion powder , 1/2 cup liquid smoke
After mixing add 1/8 " strips of meat let marinade 10-12 hrs, squeeze excess juice from meat . Hang in oven racks by toothpicks turn oven on 160 and crack door open 2-4 inch. Put aluminum foil in bottom of oven to catch drippings. Takes 3-6 hrs to dry.
kick ass jerky...... eating some right now (spicy yum)
1 cup vinegar , 1/8 cup chili powder
1 cup Worcestershire , 1/8 cup cayenne powder
1/2 cup of water , 1/8 cup pepper
1/8 cup garlic powder , 1/8 cup salt
1/8 cup onion powder , 1/2 cup liquid smoke
After mixing add 1/8 " strips of meat let marinade 10-12 hrs, squeeze excess juice from meat . Hang in oven racks by toothpicks turn oven on 160 and crack door open 2-4 inch. Put aluminum foil in bottom of oven to catch drippings. Takes 3-6 hrs to dry.
kick ass jerky...... eating some right now (spicy yum)
NZClaybuster
CGN frequent flyer
- Location
- Calgary, Alberta
Totally inedible the way I tried to cook them.
Blame it on operator error.
Perfectly fine when someone else cooked them for me.
Blame it on operator error.
Perfectly fine when someone else cooked them for me.
This one was a hit at my house
I got a couple from a fellow at work, and this idea from another.
I skinned them, but I suspect you could just do the breasts in a similar fashion.
I sauted 2 large sweet onions and about 6 cloves of fresh chopped Garlic.
placed these in the bottom of a slow cooker.
quartered a couple of crab apples (I suspect 1 granny smith would do)
quartered 1 Navel Orange.
Used these to stuff the goose.
also added about 2 celery sticks and two large carrots cut into sticks into the cavity.
Seasoned with seasoning salt and fresh ground pepper.
Place in slow cooker and added 1-1/2 cups water
Slow Cooked on high for 5 hours.
Took it out to rest for a bit, (I threw out all the fruit/vegtable stuffing) cut it up and placed in a baking dish and liberaly spooned the onion sauce over top, then put it in the oven at 170F.
I only did this because it was way ahead of my chicken wings and mashed potatoes and I didn't want it to dry out or get cold.
Best "accident" I could have had!! The goose stayed moist and was to die for (no left overs!!) My Dad had 3 helpings and wanted a 4th for desert. We cut him off.
I would do it again anyday!
I got a couple from a fellow at work, and this idea from another.
I skinned them, but I suspect you could just do the breasts in a similar fashion.
I sauted 2 large sweet onions and about 6 cloves of fresh chopped Garlic.
placed these in the bottom of a slow cooker.
quartered a couple of crab apples (I suspect 1 granny smith would do)
quartered 1 Navel Orange.
Used these to stuff the goose.
also added about 2 celery sticks and two large carrots cut into sticks into the cavity.
Seasoned with seasoning salt and fresh ground pepper.
Place in slow cooker and added 1-1/2 cups water
Slow Cooked on high for 5 hours.
Took it out to rest for a bit, (I threw out all the fruit/vegtable stuffing) cut it up and placed in a baking dish and liberaly spooned the onion sauce over top, then put it in the oven at 170F.
I only did this because it was way ahead of my chicken wings and mashed potatoes and I didn't want it to dry out or get cold.
Best "accident" I could have had!! The goose stayed moist and was to die for (no left overs!!) My Dad had 3 helpings and wanted a 4th for desert. We cut him off.
I would do it again anyday!
Ingredients
½ cup orange juice
¼ cup honey
1/3 cup olive oil
1 tablespoon dried minced onion
1/3 cup Dijon mustard
1 teaspoon garlic powder
1/3 cup brown sugar
¼ cup soy sauce
8 goose breast halves
Whisk all ingredients together: place goose breasts in marinade, cover and refrigerate for 3-6 hours.
Fry, barbeque or smoke to prepare.
I can't remember where I found this recipe, but it is delicious. I slice the breast into 1/2" slices before marinading, and usually just fry them up in butter.
½ cup orange juice
¼ cup honey
1/3 cup olive oil
1 tablespoon dried minced onion
1/3 cup Dijon mustard
1 teaspoon garlic powder
1/3 cup brown sugar
¼ cup soy sauce
8 goose breast halves
Whisk all ingredients together: place goose breasts in marinade, cover and refrigerate for 3-6 hours.
Fry, barbeque or smoke to prepare.
I can't remember where I found this recipe, but it is delicious. I slice the breast into 1/2" slices before marinading, and usually just fry them up in butter.
Holly Hell lots of opinions lol !!!!! iv recently had one of my first successful goose hunts. So tonight iv decided to cook it up. Now anyone who likes goose meat , could you maybe give me a good tip for preparing and cooking ?????? ps This goose meat is of the Canadian variety
Thanks
Robbie
Thanks
Robbie
300Spartans
CGN Ultra frequent flyer
- Location
- Canada of course
I like putting the meat in a crockpot with a bottle of beer and halved onions and a couple cloves of garlic. Paprika the meat and let it cook slowly. Make gravy with the beer and juices. Absolutely delicious served over brown and wild rice with cooked frozen corn niblets.
