My simplest goose recipe, and everyone likes it. I make it while hunting on the road.
Cut up the goose breasts against the grain, about 1/4" thick strips. I do this at night, and throw them in saltwater to soak overnight (some people I know who make this recipe use a little baking soda as well to draw out the gaminess). Then when I wake up around 4 a.m. for the day, I drain the blood thoroughly....and throw the strips in the crock pot and cover with BBQ sauce and turn on low. Usually takes around 4 hours or so.
Throw them on a bun and you'd be surprised at how good the sammy's are. I'll sometimes add some onion, more BBQ or mustad on top. I've yet to find a nonbeliever.
my favorite duck recipe is cut the duck meat into small cubes or strips(about 1/2 an inch to1/4 an inch thick) than i just put them in a pan and brown them in bbq sauce and alot of my favotite spices and sauces....than when browned i cook them in wild rice and its done... duck and geese this way and both taste great. :lol:
Lawry's had an excellent crockpot recipe I have been using with great success. Marinate a pair of breasts overnight. Layer a sliced onion, apple & tomato in crockpot, place breasts in and add a cup of water. Cook for 8 hours. Then discard all but the breasts. Cube the breasts & put back in crockpot with a package of brown gravy, can of mushrooms (fresh ones taste a whole lot better) & a cup of water. Cook for another two hours. Cook up some egg noodles, pour the breast/gravy/mushroom mixture over them & it is so tender you can cut it with a fork!
Here's one we always make on my trips, and we can't keep my buddys son out of it- simple, too. 2 or 4 breast halves, big onion pound of GOOD slab bacon, bottle of BBQ sauce, capful of liqiud smoke. You just slice the onion thick, cut the bacon slices in about thirds ( you want the pieces large because its gonna cook a long time). Put everything in the crockpot, after 12 hours on low, start breaking the meat up, cook an additional 12 hours. By stirring and breaking up if they'res any shot in the meat, it drops to the bottom of the pot. After the 24 hours, its falling apart, like pork BBQ. Get hamburger buns and pig out. ENJOY!!!!!!!
You can get the gamey taste out of them by slicing the breasts up into cubes or strips and soaking them in milk over night. I know it sound weird but it works great for goose, duck, deer, or any other gamey tasting meat. Then simply bread them in your favorate batter, I like shore lunch, brown them and they are ready to eat. If you have old birds, and tough meat, put the browned meat in a crock pot, cover with cream of mushroom soup, and cook until tender. Great tasting!!!!
Mushrooms draw out a lot of the gammy taste, along with cooking the meat with onions, apples, soaking the meat in salt water for 24 hours draws the bloodout, etc. etc.etc. Soak themeat in soy sauce, bbq sause, chili powder, garlic salt, cayenne pepper, grill seasonings, and some pepper. Fry it in a pan on low heat along w/ some mushrooms and get ready w the beer!!!!!!
i like to take about 1-1.5 inch chunks of duck or goose meat merinate them in italian dressing overnight. whenever u are ready to eat take out the meat and put a halapeno pepper beside the chuck and a piece of colby cheese. wrap all of this up in bacon and put toothpick through the middle and cook on the grill! very very GOOD
if u dont like spicy food u can take off the pepper and add more cheese or whatever u want!
another good recipie that i have is a frying recipie and i made the batter myself. batter= flour, garlic salt, seasoning salt, red pepper salt, salt, pepper. take about a 4 inch wide piece about 1/4 inch thick, apply in batter and cook in crisco in the skillet very very good. i use this recipie for duck, goose, pheasant, dove, and deer. i am sure it would work for any game though.
here is a great way to cook a tough peice of meat any meat.normaly you would use flank steak or skirt steak to make a fejita, but a goose breast works fine, get a packet of fejita mix and prepare, as directed, as for the goose i use 2 breast and i butterfly them so they are about 1/2 inch thick. place in fajita mix over night and grill for about 2 min each side.slice thin and serv with grilled pepers and onion on a wrap. you will love this
easy vry good tasting way to cook goose duck pheasant sharp tailes grouse is to slice up in to thin slices through in flower so the are totally covered then toss on the frying pan and then take of when nicely brown
We roast ours whole 400 degrees for 3 hours then 350 for about an hour i put oranges in the body drizzle olive oil over the outside then i put a couple strips of bacon over top.In the roster goes half a beer 1 cup of water some chicken broth if ya got it along with a cut up onion.When its done the drippings make a great gravey....
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