Cookin Geese
 

Help me out guys. I have 4 breasts from canadians. Wife has gave me the duty of supplying dinner tonight. I always roasted it at 350 with bacon on top with salt and pepper. Its ok. Any good rub? Should I marinade it? I need to impress her to justify my duck hunting trips.:D

RE: Cookin Geese
 

Country fried goose is always good. Besides that, I would tenderize and soak in Italian dressing and BBQ if you don't want to get all fancy. "Chicken" strips are always good too. There are a bunch of good ways, try your favorite chicken reciepie. I always like to tenderize the goose though. Good Luck.

RE: Cookin Geese
 

Ohh and You leave those "Canadian" breasts alone,, they are mine too play with! "Canada goose" breasts,, have at it!:D

Few recipes ive tried that were good.
1)

Monterey jack cheese
Mushrooms
Onions,
2 cloves of garlic
oil,butter
bacon strips
salt peeper, seasoning salt



Take out some goosebreasts and let them thaw

then i sprinkled with garlic slat, pepper, seasiong salt and beat the living hell out of them with a meat mallet.(i always beat them no matter how i cook them) to 1 get the seasoning into the meat and 2 to tenderize it

then i got a slit into the breast the whole length of the breast to form a pocket

Sautee(Sp?) up some mushrooms onions and garlic in butter and oil.
Stuffed the mixture inside the breast with a big fat chunk of monteray and fold the pocket closed. warp in bacon , put in a pot with some water in the bottom to keep it moist and throw in the oven at 350 for 30-50 mins depnding on thickness of the breast.
or you could just toss on the Q.

DO NOT OVER COOK. TAKE OUT OF THE OVEN RARE AND LET SIT, in a few minutes it will be medium rare and thats how you want wild game to be cooked. i find alot of ppl that cook wild game of any sorts but especially geese over cook then complain about how tough and gamey it tastes. WIld game is meant to be cooked rare or medium at best. Thats it thats all.


2)
Cube the breast, coat cubes in mustard, shake in bag with italian bread crumbs, deepfry. Then coat in Franks hot sauce and dip in blue cheese or ranch. Just like chicken wings.

3)
GooseRimaki (sp?)

Take the breast and cut it into 2" x 2" cubes.

Slice a pocket.

Fill with minced garlic (25%), onion (25%) and CILANTRO (50%)

Wrap with a bacon strip and toothpick to close.

Broil or grill to medium rare.

4)
My favorite by far!

Ron’s Corned Goose

Trim fat and wing tendon off of breast. Leave breast meat whole (half a
breast).
All dry ingredients.
2 tbsps tenderquick
1 " Br. Sugar
1/2 " Mustard seed
1/3 " Black pepper
1/2 teasp paprika
1/2 " Allspice
1/2 tsp Garlic powder
1/2 " crushed bay leaves
This does 2 to 3 lbs meat. It should do 2 halves of a breast depending
on size.

Mix all above . Roll breast in mix. pack in zip lock bag and
refrigerate, flipping the bag every day for 7 days.

After 7 days, place in Reynolds cooking bags, (do not rinse off spices)
place in roasting pan, and roast for 90 minutes at 300 degrees. Shorter time for snow geese or ducks.

Do not “layer” the meat in the cooking bag. Ok for the pieces to touch,
but not one on top of the other.

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RE: Cookin Geese
 

I got this from another site. tried it the other night and I will certainly be making it again


Goose BBQ

Cook the Breasts in apple cider (enough to cover all of the meat)and a little salt and a chicken bulion cube in the crock pot.
Then shread the cooked breast with 2 forkslike you would do for a bar-b-q sandwich.

ad in your favorite bbq sausce mix togather and put back in the crock for 15-20 mins.

Awsome Goose BBQ
Oh yeah get the good buns (the ones that won't fall apart) lightly toast them and put a small amout of that spray butter on them.

RE: Cookin Geese
 

Slo-pitch,

How long in the crock pot?

RE: Cookin Geese
 

Thanks guys, think I am going with the Monterary Jack cheese recipie

RE: Cookin Geese
 

I cooked it on the 8 hour (slow cook) setting. Put it in when I went to work and took it out when I got home.

I tried a second batch with just water and 2 chicken bullion cubes instead of the cider and I actually liked that better. I think it has a lot to do with the type of BBQ sause also. I will definatly be making it agian replacing just water for the cider. The cider made it a little too sweet.

RE: Cookin Geese
 

A recipe that's worked well for me...

Mix of equal parts of worcester, soy sauce, olive oil in a bag or plastic container. Add 1 tsp ea. of garlic powder & cajun seasoning to the mix. Let the meat soak for 30min to several hours.

Grill over good coals, to rare like a steak. You may have to baste the breasts with some of the marinade just before flipping them (once only).
Sprinkle salt & pepper or cajun seasoning while the meat is resting.Slice, serve and enjoy.

RE: Cookin Geese
 

slice it thin

Goose Parm !!!! tasty

RE: Cookin Geese
 

cant go wrong with goose jerky and its super easy just find any jerky reicpe and substitute beef with goose,also you can add your own seasonsing

RE: Cookin Geese
 

Ok, swamp, I made recipie one with the jack cheese. Very good. But I overcooked. I went to check on it at 30min, and there was still blood in the middle. I put it on another 15 min, but little overdone. I will know better next time. Thanks,

RE: Cookin Geese
 

OK, try this one. I came up with it a few years ago.





A loaf of French garlic bread goes good with this
Ingredients
1 14 oz can stewed tomatoes
1 green pepper
1 large pkg broad noodles
2 large white onions
2 medium sized carrots
1 red pepper
2 stalks of celery
4 goose breasts(2 birds)

Instructions
Peel and slice onions, then simmer covered for 1 hour or until caramelized
Peel and cut all vegetables into 2' matchstick sized pieces
slice meat

Dump stewed tomatoes into slow cooker, add mixed vegetables,goose, caramelized onions.
Cook on low heat for approx.12 to 14 hours.
Prepare broad noodles as directed on pkg.
When all is ready, mix together 2 tbsp flour and 1 cup water to form a paste. Slowly add to goose mixture to make a thick gravy(stir well). Or you can also use a small can of tomato paste.
Divide noodles onto 4 plates, cover with goose mixture and serve with garlic bread.

I find a nice light ice cold Lager goes well with this dish. Enjoy![/align]

Ron:D

RE: Cookin Geese
 

Sounds interesting ron.

RE: Cookin Geese
 

Try the corned beef one,, youll swear it came right from a deli,, minus the fat..

So is the wife going too allow you to go waterfowling still?;)

RE: Cookin Geese
 

Down in Texas, we put our geese in the gumbo pot, and you cant go wrong there:)