Post yer mama's - or your own - tasty goose recipies !

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1bighead

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I went goose hunting yesterday and now have in my possession six nice sized goose breasts, a pound or so of different chunks, a liver, and a heart, chilling in the freezer.

I'd like to do a pie with the chunks, heart , and liver, and would like some ideas to try. I'd also like some ideas for the breasts..

thanks..
 
Cut breasts into 1'' strips, marinate in worchester with montreal steak spice rubbed in. Then barbaque just like steak. It looks,tastes and feels like steak.
 
An oldtimer gave this recipe to my father in law for a whole goose but it will give you some idea,
Take gutted goose and place a baseball sized rock inside the cavity, roast in oven until you can cut the rock with a fork, throw away the goose and eat the rock, its much better tasting and easier chewing.

I hear of people making pepperettes out of them but I have not tried them.
 
Jerky, stirfry, maybe some goose burgers, perhaps a nice big pot of goose stew/soup for this time of year. Always good. Keep scrolling back. Lots of recipes.

DF:D
 
Yes, cut across the grain into 1" 'steaks', marinate in garlic, ginger, olive oil, soy sauce, whatever, then grill only until very pink in the middle. You NEVER want to take game even to Well Done, and even Medium is risky (unless you're good). Before cooking, cut away those heavy tendons right at the shoulder joint where all that breast muscle gets attached to the wing.

Or tie the two breast together and treat it like a roast. Again, never over cook.

PS The legs are the most tender part of the bird.
 
waltman said:
An oldtimer gave this recipe to my father in law for a whole goose but it will give you some idea,
Take gutted goose and place a baseball sized rock inside the cavity, roast in oven until you can cut the rock with a fork, throw away the goose and eat the rock, its much better tasting and easier chewing.

I hear of people making pepperettes out of them but I have not tried them.
Click to expand...

It's to bad that oldtimer was such a poor cook. He's been missing out for years.

There are a few goose recipes in the recipe section at the top of this forum.
 
fuse said:
It's to bad that oldtimer was such a poor cook. He's been missing out for years.

There are a few goose recipes in the recipe section at the top of this forum.
Click to expand...

I agree wholeheartedly! We have normally roasted geese whole and have enjoyed them that way. Last year we made them into pepperoni and they were very good also.
My son has three in the freezer waiting to be ground into the next batch of sausage.
 
Two really good recipes I've come across on my local hunting forum:

I ground up two Canada goose legs and a few other creatures I shot last week (1 teal, 1 ruddy duck, and 1 ruffie) in my kitchen-sized meat grinder. Browned it with oregano, thyme, and basil, salt and pepper, and of course, garlic. Pureed 4 large garden tomatoes, 1 can of basic no-name spaghetti sauce, 1 can of mushrooms, 1 stalk celery, and 1 diced red pepper.
Slow cooker 8 hours boil some pasta and supper is ready!
No gamey taste for those worried about geese legs.
Yummy!

P.S. I usually use a can of no-name diced tomatoes and I usually do this recipe with deer.


Chop up 1 large onion and 3 cloves of garlic. Brown in butter in frying pan.
when onions translucent, drop in two goose breast halves and brown on both sides. (just sear them)
Transfer everything to a slow-cooker and add half a pint of beer. I like the red beers. Drink the other half.
Add 1/2 cup favourite BBQ sauce. (i leave this out till it's cooked as it gets pretty thin)
Cook in slow-cooker HIGH 8 hrs.
Pull apart meat when done. The sauce is a bit thin so transfer it to a small sauce pan and thicken it a bit with a flour or with cornstarch. (I usually don't do this as I add the BBQ sauce @ the end of the cooking) (Add 1 heaping tbs flour to 1/2 cup water or 1 tbs cornstarch to 1/2 cup water, stir to suspend and then pour into the hot juice. Cook a few minutes to thicken.)
Serve on nice fresh buns (I use the massive cheese buns from SuperStore) with coleslaw on the side(I put my coleslaw on the bun too) and your favourite beer.

The pulled goose breast is by far the best way to cook up some breasts while @ work...you get home & supper is ready!! Making my mouth water just thinking of it...glad I'm going goose hunting for the next 3 days!!!
 
Thanks to all the advice to those who responded to this. On Thanksgiving, I took four large Canada geese breasts and marinated them for a couple of hours with Montreal Steak spice, some regular meat marinade mix, soy sauce, and a splash of red wine. We grilled the goose on a BBQ on medium heat until they were "medium" with some nice sear marks to boot..

It was awesome ! Everyone, including my wife who's generally picky when it comes to game meat, loved it. The meat was just like tender roast beef with zero gamey flavour ! I'll be hunting more geese for sure, and, both my brothers are now eager to try as well. When I get back to Ottawa my next attempt will be a stew, and, a minced goose pie of some sort.
 
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For a quick and easy meal with goose, brown off the breasts on the BBQ and into the slow cooker with onions and celery for the rest of the day. Add salt and spice to your liking.
 
My preferred goose recipe is to take 5 breasted geese & grind it up with 1 lb of smoked bacon. The ground meat can then be used for burgers, meatloaf & meatballs. Spice it the way you like!

Cheers
Jay
 
I like to slice it up into strips and marinade it in soy, garlic, ginger and sesame oil overnight and then grill it rare. It's hard to beat. I'll post my wife's Goose Pot pie recipie when I get home.
 
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