how do you cook a goose
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how do you cook a goose
Since everyone is wacken the geese I guess my question is how do you cook them? My experiance has been they are as tough as nails and not worth shooting, if you're not going to eat them. Any tips?
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Re: how do you cook a goose
I don't know about that ... but I've certainly had my goose cooked a couple of times!Shotnbeer wrote: I guess my question is how do you cook them?
Grizz
Cook Canada Goose
I prepare by 2 basic methods with slight variations.
1- dress and pluck the entire goose and stuff with dressing. Place on rack in roasting pan with water and roast on low heat 250- 275 degrees until done.Adding seasoning ?? or-salt and pepper over bird is optional. I treat this roasting process the same as preparing a domestic turkey for Christmas dinner. Meat will separate from breast bone or legs. Goose will be tender and moist. Make gravy from the goose drippings with potato water and corn starch/water to thicken. Serve with the usual mashed potatoes,vegetables of choice, and the dressing from the cavity added to a box of the quick and easy "stove top" dressing for additional volume.
2 Breast out goose and with the 2 fillets marinate in Italian Salad dressing in a Zip Lock bag with the air removed. Roll or kneed the fillets 2-3 times over the next couple of hours and then roast on a rack, with water, in the roasting pan as above at the same temperature. Seasoning to your wishes is optional again. I have also omitted the salad dressing marinade and roasted in oven adding some seasoning. Very tasty.
I have also done these on the bbq with some honey garlic bbq sauce. This also a tasty method.
The meat is tender and moist, very tasty.
The mistake often made is trying to cook to quickly on the higher heat. This yields a tough meal.
I am getting hungry!!!!! Good luck.
bbbwb
1- dress and pluck the entire goose and stuff with dressing. Place on rack in roasting pan with water and roast on low heat 250- 275 degrees until done.Adding seasoning ?? or-salt and pepper over bird is optional. I treat this roasting process the same as preparing a domestic turkey for Christmas dinner. Meat will separate from breast bone or legs. Goose will be tender and moist. Make gravy from the goose drippings with potato water and corn starch/water to thicken. Serve with the usual mashed potatoes,vegetables of choice, and the dressing from the cavity added to a box of the quick and easy "stove top" dressing for additional volume.
2 Breast out goose and with the 2 fillets marinate in Italian Salad dressing in a Zip Lock bag with the air removed. Roll or kneed the fillets 2-3 times over the next couple of hours and then roast on a rack, with water, in the roasting pan as above at the same temperature. Seasoning to your wishes is optional again. I have also omitted the salad dressing marinade and roasted in oven adding some seasoning. Very tasty.
I have also done these on the bbq with some honey garlic bbq sauce. This also a tasty method.
The meat is tender and moist, very tasty.
The mistake often made is trying to cook to quickly on the higher heat. This yields a tough meal.
I am getting hungry!!!!! Good luck.
bbbwb
k
In my family we all look forward to Geese season.
And when I cook them, everyone wants seconds.
The "First" rule to remember always when cooking Goose is "Never overcook". That is what causes the the flavour some dont like.
My recipe is simple and delicious!
First I only use the Breasts. Second, Salt and pepper them and put on fridge for a couple hours. Then, in a frying pan I saute' one med. onion finely chopped, then add 1/2 cup of pure Maple syrup, then 1/2 cup of ripe raspberries, sometimes 3/4 cup. Cook this until thickening. You will see when its getting thicker. Remove from heat and start BBQ the Breasts. Never cook them more than rare, or just till they stop bleeding and look cooked just enough. Take the Breasts then and cut into 1/2"in. slices, cross grain, and put a few on each plate, then spoon a generous amount over top of them of the mixture in the sauce pan.
I can guarantee you you will eat more than one helping.
And when I cook them, everyone wants seconds.
The "First" rule to remember always when cooking Goose is "Never overcook". That is what causes the the flavour some dont like.
My recipe is simple and delicious!
First I only use the Breasts. Second, Salt and pepper them and put on fridge for a couple hours. Then, in a frying pan I saute' one med. onion finely chopped, then add 1/2 cup of pure Maple syrup, then 1/2 cup of ripe raspberries, sometimes 3/4 cup. Cook this until thickening. You will see when its getting thicker. Remove from heat and start BBQ the Breasts. Never cook them more than rare, or just till they stop bleeding and look cooked just enough. Take the Breasts then and cut into 1/2"in. slices, cross grain, and put a few on each plate, then spoon a generous amount over top of them of the mixture in the sauce pan.
I can guarantee you you will eat more than one helping.
Phoenix - 375 gr. BEE's (babyneilsons)
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Micro 315 - 410 gr. Zombies/Lumenoks
Micro 355. - Punisher-Zombies/Lumenoks
Arrowmaker - Retired
[email protected]
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I don't have any first hand experience, but a friend of mine kills and cooks a lot of venison, ducks and geese, and according to him one thing that you can do, among other things, is make Goose Breast Jerky.... According to him you can't tell the difference between that and venison jerky and I know from first hand experience how good his venison jerky is.... So if you're looking for something different.... Try that.....
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As in the previous replies, the main thing is not to overcook( sawdust would have more taste) Old Buck likes the breast barbequed like a steak(rare) breast done in the George Forman, goose sausage,pepperettes and the jerky. Try it in different ways and hopefully you will find a way you like , then go out and get more and reduced our problem, some of the lawns around are rather slippery.
Best meat stew ever
crockpot all the way... Cut meat (legs and breast) into small pieces 1/2" or less...
2-3 carrots fine chopped
1 onion fine chopped
1 pepper fine chopped
5-6 potatoes chopped fine
2 tea spoons salt
1 tea spoons pepper
1 bottle of canadian beer
1 cup of orange juice
Put and mix everything up in the crockpot and cook on low for 10 hrs... It will turn out great...I am sure it will be one of the best stews you ever had.
2-3 carrots fine chopped
1 onion fine chopped
1 pepper fine chopped
5-6 potatoes chopped fine
2 tea spoons salt
1 tea spoons pepper
1 bottle of canadian beer
1 cup of orange juice
Put and mix everything up in the crockpot and cook on low for 10 hrs... It will turn out great...I am sure it will be one of the best stews you ever had.
"Everthing is easy when you know how"
"Food is not grown in stores"
Fratri
"Food is not grown in stores"
Fratri
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15 years ago I hunted with a guy that used apple juice 1 qt and baked it in a roasting pan at 225 for 3-4 hrs. Cooking it slow like John said is Key. He also deboned birds and wrapped in cheese cloth and did the same. Also gathered a number of birds and got a butcher to make a loaf. Awesome stuff. Did someone call for lunch I am getting hungry.
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GT II Lazer arrows
125gr expandables
White Tiger 2" Blazer vanes
Chartruese Custom Boo string
Stricknine Expandables
Dabbling with Trad 55#
Mathews Q2 60-70#
Beman arrows