Goose as table fare?

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Goose as table fare?

Postby bill10979 » Sun Oct 23, 2005 6:32 pm

Im up for any suggestions.
In the words of Rodney Dangerfield "it tastes like low grade dog food". I have marinated, slow cooked, terriyaki, everything but blackened. Still taste very gamey-the slow cook did moisten them. Jerky? Sausage?
I like to shoot them, but feel guity if I dont eat them. Is there a decent way to prepare them? If not, they will become dog food. thanks

I love duck. Completely different taste, at least in these parts.
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Postby orhunter » Mon Oct 24, 2005 12:36 am

Yea, goose is a tough one. Literally and factually. Geese have long life spans so some are quite old by the time they getr harvested. The tough ones will be edible after a couple of days of slow cooking. Peel the meat off the bones and make a stew with lots of veggies etc. It'll actually taste a lot like beef. Most serious goose shooters make a lot of jerky and sausage. Can be mixed with pork and beef for sausage and you'll never notice the goose. That's what I plan to do with all the chukars and huns I get this winter.
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Postby blathens » Mon Oct 24, 2005 6:33 am

I feel the same way about geese. I love to shoot them but don't like eating them. I was hunting waterfowl on Saturday and one of the guys brought some goose jerky his friend had prepared. It was very good, not just tolerable but very good. In the past I have always given the geese I have harvested as a donation to an annual game dinner a friend puts on.

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Goose Jerky

Postby ano » Wed Oct 26, 2005 10:31 am

So what is everybody using for a goose jerky recipe?
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Postby Hunters Edge » Fri Oct 28, 2005 3:46 pm

I usually give my geese away some actually like dark meat if not here is a couple of recipes that you may or may not like. One if you like corned beef get the brine solution from a local meat market, if you do not like corned beef, I would not try it.
Take the fileted breast and cut it into strips about 1/4 inch thick and 4 inches long and 1 inch wide. Use mild and egg mixture to adhere pork crumbs coat but before mix cajun seasoning to crumbs. Use fry pan with a little oil make sure hot and then simmer for about 45 minutes. You can add gravy and potatoes serve hot to warm. Just make sure you cook slow and a long time SIMMER to tenderize meat otherwise it will not taste good and will be tough.
Your welcome to use these recipes at your own risk.
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Postby mngsp » Fri Oct 28, 2005 6:58 pm

Goose Jerky is pretty good.

I also have stuffed them with apples, oranges, and celery and roated in a Reynolds Oven Bag. Kinda almost has a roast beef taste and texture.
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Postby El General » Mon Nov 07, 2005 11:24 pm

goose fajitas are good. Try soaking the breasts in salted ice water over night after you shoot them. That will help bleed them and you will get rid of some of the gaminess.

For goose fajitas, marinate the whole breasts overnight in ample amounts of Wishbone Italian salad dressing, lime juice, and the seaonall type seasoning of your choice.
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Postby CaptGCA » Sun Nov 13, 2005 9:46 am

For years I have breasted the geese I've shot , marinated them with 1/2 part Italian dressing and 1/2 part Italian seasoning for a half hour, put on grill and enjoy! Don't overcook. George

Postby mfetter » Fri Dec 09, 2005 1:24 pm

When you get tired of going through all the trouble of eating one they make excellent dog treats!!!

Postby terryg » Fri Dec 09, 2005 3:48 pm

when you shoot the "ribeye of the sky" the word goose never had a better flavor! :wink:

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Goose for supper

Postby Steve Anker » Mon Jan 23, 2006 8:50 am

Duck, Duck GOOSE

Goose breasts slow cooked in the crockpot in a beef gravy, slice very thin then simmer some more in the gravy, pepper, then serve over garlic mashed potatos, side of broccoli -just think of it as a psuedo S.O.S. (Sh*t On a Shingle, for those non Mil types)

not as tasty as grouse or pheasant- still tops
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Postby Wirenutt » Mon Jan 23, 2006 6:24 pm

I was of the thought they're better dog food myself until last summer. Went to a party where the host had injected and deep fried a Canada, like a turkey. It was really good.
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Postby DrahtsundBraats » Mon Jan 23, 2006 10:33 pm

You brits (or those of such heritage) believe in this letting the game rot-don't understand it and it never worked for me anyway :wink:

Goose is absolutely wonderful but it can't be confused with that farm raised stuff. Breast out the birds-the reat is usually inedible anyway. My favorite recipe is to cube the breast, lightly bread them, quickly sear them in olive oil and then fold them into a Hawaiian sauce (peppers, pineapple, vinegar, etc) and let it simmer untile the meat starts to break down. Serve over wild rice.

Another way is to braise the breasts in a hunter sauce till they start to break apart easily. Seperate out the sauce, add a heaping tablespoon of apricot jam, an ounce of apple brandy and thicken on a low heat. Plate, dress with sauce and serve.

Good stuff.
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Postby KJ » Mon Jan 23, 2006 11:31 pm

I have always made jerky out of my duck and goose but I had some last year that was some of the best meat I've ever eaten, period. I asked the host how he prepared it and it was pretty simple although I haven't tried making it myself. First, marinade the breasted-out strips in milk to draw out the blood. Then, cut thin slices in a criss-cross fashion on the outside of the meat to help it soak up the marinade. Marinade it a couple days in a mixture (not sure of the ratios) of red wine, balsamic vinager, olive oil and minced garlic and onions. The olive oil really helps keep it from drying out by adding the fat that most wild game lacks. Cook it rare on the grill. Excellent!
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Re: Goose as table fare

Postby terryg » Tue Jan 24, 2006 3:09 pm

Mrgrnthumb wrote:I have found the key to goose as an excellent table fare is not only the receipe but the hang time of the bird. Once you have killed the bird remove the entralls or leave them in your choice. Allow the bird to hang (head up) three or four days in cool temperatures and allow the natural break down of tissue. This helps eliminating toughness. Some individuals I know allow the bird to hang for a longer period of time, up to 7-10 days, depending on temperature. Regardless, this will help eliminate toughness of the bird. Same applies for duck. I personally have a problem if I hang the bird much longer than four days. I generally clean the bird prior to hanging.


P.S. No warranty expressed or implied, just another view. :wink:

you are correct sir but in the age of those that have never gotten meat anywhere but the supermarket, even suggesting wildfowl be cooked rare is disgusting.

hard to blame somebody that was raised with the notion that any red juice coming from fowl denoted "poisonous" fare and soenthing to be shunned religiously. :roll:

if its a store bought chicken i agree 100%.

wild fowl, however, is raised naturally, what is called "free range" now by the ecos. contains no antibiotics, growth hormones, anti virals, and manmade foodstuffs.

the process you are talking about is natural decomp and, provided it is kept below 35 degrees f, poses no threat along with truly enhancing the flavor and tenderness.

they don't kill cows and pigs and have them in the markets the next day either :roll:

they do not need to be hung. a refrigerator kept at 33 degrees works well. throw them on the shelf and split them up before 14 days max. 7-10 is my regular time allotment.

folks will not be able to stop raving about the wonderful table fare let alone gripe about it. they only do this when they are told. :lol: :lol: :lol:

this is providing you cool them down as soon as possible after the hunt and don't carry them to 5 or 6 bars all night bragging about them and showing them off before finnaly pulling them out of your trunk the next morning :wink:

unless you are like me and "the nuge" and your table fare consists mainly of wild game it is hard to know. most never consume enough to become familiar with wild game prep, cooking and serving let alone aficiandos of creamed dove breast with baby spinach or speckle belly goose in a flaming brandy sause. :wink: :wink:
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