Goose Meat
 

What do you guys do with your goose meat? We usually make a ton of jerky but this year we (4 of us) took our goose meat to the locker. We had 150 pounds, got sticks, summer sausage and hot links made. Got them back today, very tasty!

I bet it was...i am not really a waterfowl hunter, but a friend gave me some goose stix he had made here in Montana, dang, it was better then any of the deer, elk or buff stix I have had, enjoy your bounty.

I used to make jerky, but its a lot of work. So I found a recipe after making my smokehouse and now I cure all of the goose meat. I cure for ten days and then cover with some onion and garlic and a lot of rough ground black pepper and then smoke most all day. Then slice it thin and vacuum seal and just eat it like finger food.

This was the original try out where I tried deer and goose. The goose was actually better cured than the deer. I am curing and smoking deer hams and then brown sugar glazing them. The rest I grind for bologna.

Here is the cure goose.

Goose gets a bad rap, but it's actually pretty good. No one can tell the difference between my venison and goose jerky, they about choke on it when I tell them it's goose. I agree about the goose sticks, just the same if not better than venison, same goes for the summer sausage and hotlinks.

Rob, that pic looks good. Think I will try that next year. Thanks guys

I make "rattle goose" which is a knock off of a beef tenderloin dish made by a former, local restaurant. Theirs was called rattlesnake. No idea why. Maybe the size of meat pieces.

Goose breasts are cubed in golf ball sized pieces and soaked in water to remove blood. After a couple days and several water baths, the meat is breaded then deep fried. Served with a butter based dipping sauce. Mmmmmm good.

I usually send mine to the butcher shop to be made into snack sticks, summer sausage, and bacon. I will keep a few back to do some jerky and shredded BBQ just like pulled pork.

The recipe that I've heard a lot is:
Put the goose in a pot of water with a rock. Boil it till the rock gets soft, throw away the goose and eat the rock.
That's just what I heard :)

:jaw::lolabove:

At least two of you haven't had properly prepared goose meat.

I try and bleed most the animals i take, my Grandfather swore by this for tastiness of meat. Birds I take i usually soak in a salt and water brine for a day like you mentioned. I am thinking of taking a couple toms this spring and having some stix made of those after eating the goose stix i mentioned earlier.

I've soaked goose breasts for a week to ten day in just pain water and change it often. I have a special pot in the laundry room cabinets near the basment fridge just for this. The water is red partially most days. Freeze them in vac packs and smell the blood that drains out and you'll know why to soak it A LOT!

I bet it does stink after festering in unrefrigerated water feeding bacteria for a week to 10 days. I would never eat that. I would never even think of soaking them that long in refrigerator.

I keep the pot when NOT being used in the cabinet, but its in the fridge when being used. The refrigerator is 34° and that is plenty of time for fresh meat. Beef hang for a week sometimes before being cut. They dry age beef for a month sometimes.

Beef hangs dry, not in water, it is apples and oranges. I hang my deer halves in a walk in cooler for 6 or 7 days, however it is not in water. Water is a good medium for bacteria to grow and multiply, even refrigerated, hence the stink, blood does not stink. I still would not eat goose breasts soaked in water for 10 days.

I also usually soak for 24 hours to bleed them out before I vacuum seal them for the freezer

I will soak mine overnight in water with a little salt to help remove the blood clots if there were pellets in the breast.

It makes pretty good jerky if you have a lot of it.

I agree. Soak mine in salt water for several days. Change the water baths each day. Removes a significant amount of blood. Helps to remove the "game" flavor. My goose is almost as good as beef.

What is Game flavor? I have been hunting for over 50 ears and I keep hearing that word. Rabbit tastes like rabbit, pheasant tastes like pheasant, deer taste like venison, doves taste like doves etc.

Made a batch of teriyaki jerky on the smoker a month ago that turned out really good, it was a big hit with friends and family.

I too have wondered the same thing.

People are used to the corn feed flavor of beef, chicken and pork.

You are what you eat is literal. I can taste the difference between valley deer eating soybean, corn and clover and mountain deer eating acorns and various different browse.

"Game taste" or "game flavor" to me is in the blood. The more blood I can get out of the game meat, the less the game meat tastes like beef liver or a similar dark, bloody cut of meat. I prefer to remove the blood. To each his own.

I agree with the above that acorn fed, southern Missouri venison tastes different from grain fed, central Illinois venison. I suspect this flavor is in the fat.