Superbowl Party Goose recipe needed

Big Game

Big Game

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Selkirk,Manitoba
Hey guys and Gals,I'm having a Superbowl Party and seeing as I have about 3000 lbs:D of goose breasts in the freezer I thought it would be a good opportunity to use some up and feed the crowd. Anyone have any recipes they'd care to share. I'd like to do something simple (crockpot?) that can cook slowly over a slow heat and people can serve themselves with.R:d: Thanks for any suggestions. Mark
 
This is the best recipe have found for goose. I have cooked literally hundreds like this.
Slice breast in to 1/4-1/2" slices across the breast. Any pellets are easily seen.

Put goose breast in a Crockpot. Cover with Apple Cider and add a LITTLE brown sugar. ( a few onion slices are nice mixed with the breast)

Let the meat simmer for 7-10 hours, it's ready when the meat stars to "crumble" as you stir

Drain all you liquid and throw it away.
Break meat up with a fork as you would see in a pulled pork recipe,meat will be easy to pull apart.
Put"pulled" meat back into the crock pot put it on the lowest setting and add a bottle of your favorite barbeque sauce, I use a couple bottle of the cheap Heinz or Kraft stuff. Heat until the meat and sauce is warm, add some raw union slices at this point if you want some crunch.

Serve on crusty buns.
 
I use ground goose in chili. Works as a great substitute for beef.
I did the bacon wrapped cubes on the weekend (half with a piece of water chestnut tucked in there) and the were quite tasty!
 
Turkeyslayer 1300 said:
This is the best recipe have found for goose. I have cooked literally hundreds like this.
Slice breast in to 1/4-1/2" slices across the breast. Any pellets are easily seen.

Put goose breast in a Crockpot. Cover with Apple Cider and add a LITTLE brown sugar. ( a few onion slices are nice mixed with the breast)

Let the meat simmer for 7-10 hours, it's ready when the meat stars to "crumble" as you stir

Drain all you liquid and throw it away.
Break meat up with a fork as you would see in a pulled pork recipe,meat will be easy to pull apart.
Put"pulled" meat back into the crock pot put it on the lowest setting and add a bottle of your favorite barbeque sauce, I use a couple bottle of the cheap Heinz or Kraft stuff. Heat until the meat and sauce is warm, add some raw union slices at this point if you want some crunch.

Serve on crusty buns.
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We make this one all the time, it is AWESOME!! I find 8-9 hours in the slow cooker is best ! I chop and add 1 small onion and 1 green pepper at the same time as the bbq sauce going in after breaking the meat up. Oh and I use 1.5 large goose( 3 breast halves) It makes alot and takes alot of bbq sauce to moisten it so buy the BIG bottles of sauce!!

Another fave of ours is goose pockets. Slice goose breasts as thin as possible. Much easier when still partially frozen. Cut a pound of bacon in half down the centre of the pkg from top to bottom. Lay a slice of the breast on one of the 1/2 length bacon slices. Place a small piece of garlic, onion and monterey jack peppercorn cheddar cheese( finger nail sized piece for all 3) on top and roll up. Place on another piece of bacon layed the other way and roll and secure with a toothpick. Basically you make a box out of the bacon to keep the cheese from melting out.Use full length bacon slices if you like alot of bacon or if you want larger pieces of cheese, onion or garlic.. After you have finished preparing throw on the bbq at low heat and cook to desired doneness you prefer your bacon to be. These things go fast so make lots, even the kids and non-hunters gobble them down big time!

Another real easy one I do is cut goose breast into 1.5 inch squares and marinate for about 6 hours in Clubhouse Meat Marinade. I use the water recipe on the back, not the oil. Then I skwere with wooden skewers and bbq. These things are so tender, tasty and ultra simple. They are awesome with some Uncle bens Long Grain and Wild Rice!!

Ok I know whats for supper tomorrow now! LOL
 
We have a local butcher that has a good reputation for the premade hamburgers he makes. That last couple seasons we've had him grind our breast and mix it with 30% beef along with his 11 different herbs and spices. It really is very good. Like fuse said it also makes a great chili.
 
Do it like UKRAINIAN MEAT ON A STICK. There are any number of recipes on the net.

We used to use duck breast for the annual game food dinner but goose should work as well.
 
bacon wrapped kabobs!! just like ducks with cream cheese and pepper stuffed, but make sure you soak the cubes so most of the blood comes out.
 
Thinly slice some goose breasts crossgrain. Thread on some bamboo skewers that have been previously soaked in water. Throw on the BBQ on med heat. Keep turning. This only takes a few minutes to do. Brush with your fav BBQ sauce. Serve immediately.
There`s always jerky.

DF:D
 
I've tried alot of different recipes and the one I like the most is 2 large cans of habitat vegetable soup and 2 geese cubed. Slow cooker for 4 hrs or all day on lower temp slow cooker. After 4 hours, salt and pepper to taste and dig in.
A pinot gringio wine and a fresh dinner bun, uummmm, I have to start shooting geese again.
 
Thanks everyone for the suggestions. That pulled goose in bbq sauce sounds awesome and I love cooking stuff in crockpots so looks like the superbowl crowd is going to try this.
 
Big Game said:
Thanks everyone for the suggestions. That pulled goose in bbq sauce sounds awesome and I love cooking stuff in crockpots so looks like the superbowl crowd is going to try this.
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You won't regret it! My recipe is just a minor variation from that theme.
I clean and cut up the goose meat to be sure that there is not shot in it. Throw it in the crock pot and cover with onion soup mix. 6 hours or more on low until it's falling apart. Dump it into a colander and catch the onion soup in a bow underneath. Pull the goose apart like pulled pork and put it back into the crockpot. If you only put BBQ sauce in it might get very (too?) sweet, depending on your tastes, so I sometimes put some of the onion soup/broth back in to re-hydrate the pulled goose (which can be a little dry). Then I add Bullseye Sweet and Sticky BBQ sauce to taste. I serve it on toasted garlic buns, but that could be too much work for a superbowl party, so just on buns will be fine. I top it with some kind of easy-melting cheese like mozza or havarti and rings of red onion for some crunch. Some superbowl gluttons might like the smear some mayo on there to complete the heart-attach-trifecta lol! A great side for this is coleslaw, and I've even had buddies slap some slaw into the pulled goose sandwich and they loved it. Give 'er!
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Even the non-hunters love it. Ruby the wonder-dog, of course, will eat ANYTHING, so that's not a fair judge of a good meal - lol!
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Another good one is smoked goose club sandwiches, but again - too much work for a superbowl crowd unless you really like them! lol!
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-DW
 
goto cooks.com and search "fruit-stuffed wild goose" to find the recipe for apricot and apple stuffing in goose breasts. definitely one of my favorites and should be even better when done in the slow cooker.

hey dreamwaters, how much will shipping be to get a few pounds of that? :D
 
canadian hunter312 said:
hey dreamwaters, how much will shipping be to get a few pounds of that? :D
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LOL. Unfortunately - I count my geese harvested in any give year in individual numbers (usually on one hand), not in thousands of pounds like to OP, so each one is a cherished guest in my kitchen! Even if there was any left from this year (actually - total harvest = ZERO for 2010 - boooooooooh!), you'd be hard pressed to convince me to ship any for anything short of a pair of tenderloins! lol!
-DW
 
dreamwaters said:
LOL. Unfortunately - I count my geese harvested in any give year in individual numbers (usually on one hand), not in thousands of pounds like to OP, so each one is a cherished guest in my kitchen! Even if there was any left from this year (actually - total harvest = ZERO for 2010 - boooooooooh!), you'd be hard pressed to convince me to ship any for anything short of a pair of tenderloins! lol!
-DW
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If you were anywhere close to Selkirk I'd give you some. I might be slightly exagerating the thousands of pounds but between a family of goose hunters and a bunch of donations from non resident hunters I ended up with way more than I really needed. Guess the smokers going to get busy once it warms up a little. Thanks for the recipe.
 
Big Game said:
If you were anywhere close to Selkirk I'd give you some. I might be slightly exagerating the thousands of pounds but between a family of goose hunters and a bunch of donations from non resident hunters I ended up with way more than I really needed. Guess the smokers going to get busy once it warms up a little. Thanks for the recipe.
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Must be nice - lol! I'll dig up the brine recipe that I use for the smoked goose. It's a bit more complicated than some, but IMO it really does make a difference to the final product.
 
dreamwaters said:
Must be nice - lol! I'll dig up the brine recipe that I use for the smoked goose. It's a bit more complicated than some, but IMO it really does make a difference to the final product.
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As promised - pre-smoking goose brine:
3/4 cup dry white wine
1/3 cup demarara (fancy dark brown - whatever!) sugar
1/3 cup water
1/4 cup soya sauce
2 tsp. molasses
3/4 tsp. onion power
1-2 cloves garlic (crushed)
1/2 tsp. ground ginger

Make enough of these to cover the goose breasts and give them a day or two in the fridge to marinate, mixing once in a while. I smoke mine low and slow for a few hours and then hit them with some smoky heat at the end. For me, the rarer the better, otherwise you'll end up with goose jerky and lousy taste.

-DW
 
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