orange juice concentrate and ginger (grate the real stuff if you can) orange zest (optional) marinated wrapped in bacon if you want and grilled to medium rare
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orange juice concentrate and ginger (grate the real stuff if you can) orange zest (optional) marinated wrapped in bacon if you want and grilled to medium rare
I like to make it "pulled italian beef style"....stick your goose breasts in a crock pot, add a jar of pepperonchinis AND THE JUICE...some add a little beer with it, but water works just as well! Slow cook the breast on low for 8-10 hours (be sure there is enough water/juice to atleast cover the bottom). Then, take the breasts out and pull the meat apart...put on bread and SERVE!
i will also cut up some potatoes and throw in with some garlic and butter on top...then, just take the taters out and eat them as a side dish. Actually, you can wrap these sandwiches in some foil to help keep them warm...they make a great duck blind food with some hot chocolate from the ol' stanley!
Jeremy
Kankakee River HRC
Ive done corned goose, just follow a corned beef recipe
BBQ sauce with Dr Pepper mixed in is real good too
HRC- Our season never ends
"Shoot fast or shoot last"
HR Nilsson's on a wing n a prayer JH WC
Yep grilled is my favorite, treat it like a fine steak and your set.Originally Posted by blake_mhoona
Todd
Can't wait til outside temp breaks 60. Got some smokin and grilln to do. Thanks
I have a Pastrami recipe I can email you . send me a PM . I'm a Chef and always trying new methods .I tried this for the first time with Snow goose breasts along with some bear and venison and was quite pleased .
We have early and late seasons designed to kill large numbers of the local birds. Usually, about twice a year I'll make large batches of Goose Sausage. I don't like to do it with small numbers of geese as it takes longer to complete and is much more work. But if you have a good day and you've got 10-20 geese to process. Here's what i do with them.
Cube the breasts into small pieces. Get an equal amount of Pork Butt which you cube into equally small pieces . Mix together in large pans you can refrigerate. I add a large amount of spices and red wine based marinade to the meat mixture, and refrigerate for at least 24 hours. Run them through a large grinder into Kielbasa sized natural hog casings. Tie off using Butchers twine, and then freeze.
There are alot of recepies for sausage,and every thing you might need for sausage making can be ordered from the "sausage maker " on line.
"Are you a good witch, or a bad witch ?" Glinda, the good witch of the North.
Yall northerners definitely have a different tasting Goose than we do down here. Typically we are shooting all Resident Canada's that live by feeding off golf course ponds and greens and other not so "grain oriented" fields like yall have. About the only way we've found Georgia geese to be fit to eat is by making it into Jerky. So all mine get turned into jerky.
We have an early season in Ohio with pretty liberal bag limits. We too shoot a lot of resident golf course geese. I really don't know that I've ever noticed a difference in taste as compared to the late season birds. But then again, I just about always do the jerky or crockpot recipes. Hell, I think you could cook a turd in a crockpot and it would be delicious.
I dont know....Ive tried em down here every way i cook duck and then some other ways as well. Can't hardly stomach it. Did do some in crockpot all day and made barbq out of it (that wasn't bad) but like you said a crockpot can make a turd taste good with the right sauce on it!We have an early season in Ohio with pretty liberal bag limits. We too shoot a lot of resident golf course geese. I really don't know that I've ever noticed a difference in taste as compared to the late season birds. But then again, I just about always do the jerky or crockpot recipes. Hell, I think you could cook a turd in a crockpot and it would be delicious.
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