need recipe for geese

[PAhardwoods]

any of yall have any good recipes for some canadian geese?? I'm going on my first goose hunt tommrow and i'm wondering what i'm gonna do with them....that is if i'm lucky enough to put a few down

Thanks

[popgun]

Re: need recipe for geese

When JB post this recipe I will be sure and file it for the future.

I will tell you my experience with the last and only wild goose that my wife and I ever tried to cook.

We prepared it like a duck and set in in the barbecue.

We cooked it slow, but when it was done it was so tough we could hardly cut it.

So we decided to put it in the smoker for awhile.....Still to tough.

We transfered it to a pressure cooker with carrots, celery, onion, and a lot more goodies and cooked it slow for about an hour and a half.

The meat was literally falling off the bone but was still too tough to chew.

We used the juice to make a gravy that we poured over mashed potatoes, and gave the meat to the cat.

The cat wouldn't eat it, as it was an old cat and only had about three teeth, so the dogs worked on it for about three days and it finally disappeared.

I know that JB's recipe will be better, and am looking forward to it.

By the way, I did not shoot this goose, and to this day I think my buddy shot a vulture and pawned it off on us.

....popgun

[PAhardwoods]

Re: need recipe for geese

Sounds good JB thanks a lot!!!! now i just gotta wack some geese

Cody

[Guest bowhunter56]

Re: need recipe for geese

Here in pa. most guys, just make jerky with the meat.

[PAhardwoods]

Re: need recipe for geese

I spoke to soon didnt even get any shooting today...ohh well thats why they call it hunting I'll be sure to put that recipe to use come regular season

Cody

[clayman]

Re: need recipe for geese

Saw this in a Field & Stream Mag last year. I have yet to try it out, but I've got a big old bird in my freezer that I intend to use it on:

Your Goose Is Cooked

Foolproof techniques for roasting a juicy wild bird.

by Jonathan Miles

It was Christmas Day, and as I sliced through the crackling-crisp skin of the 4-pound Canada goose that I’d just finished roasting, I felt a sinking sense of disappointment much like that of a boy digging coal from his stocking. Because, as the knife was making grimly evident, the meat of the goose resembled coal: dense, dry, and though not black, a dunnish gray, and certainly as unappetizing. This was a little more than a decade ago when I was living in a 12x30-foot hunting cabin on 300 acres of hardwood forest in northern Mississippi. I’d shot the goose over one of the ponds near the cabin, and after arduously plucking and then replucking it, I had spent droolsome hours poring through cookbooks, scouting the perfect recipe for a Christmas goose for me and my dog. The recipe I settled on promised a bird as festive and warm as the colored lights strung ’round my cabin, a honker stuffed with enough oysters and cranberries and chestnuts to make Tiny Tim wet his drawers with anticipation. As it turned out, however, I glumly ate only the stuffing while the dog ate the goose. Eggnog numbed my sorrows, but still. “Ho, ho, ho,” indeed.

Fat Is Good

The blame for this blundered holiday meal, I later learned, didn’t lie with the goose, or with me, and it certainly didn’t fall on the dog. No, the recipe was to blame. Hundreds of cookbooks tell you how to make roasted goose, but they’re almost always aimed at cooks using domestic, farm-raised geese. And therein lies the rub: You can no more roast a wild goose the same way you would a domestic goose than you can substitute catfish for beef in a pot of chili. Wild geese have so much less fat than their domestic brethren that, as far as the kitchen is concerned, the two birds should be considered different species altogether—so much so that they require opposite roasting methods.

When cooking a domestic goose, the trick is to render the excess fat (by pricking the skin, simmering the goose beforehand, etc.) so that your bird doesn’t arrive at the table awash in blubber. But when it comes to roasting lean, wild geese, every scant bit of fat is precious, and that dearth of fat, beyond meaning that the meat dries out in the oven, also causes the bird to cook 30 to 40 percent faster than a domestic bird—yet another reason to disregard the standard Christmas goose recipe.

Leave it to a hunter to solve this problem. Ernie Mellor, a barbecue pitmaster and an ardent waterfowler from Memphis, Tennessee, has devised a method for roasting wild geese that yields a supermoist result that drips with flavor. For hunters wishing to adhere to the Victorian tradition of a roasted Christmas goose, Mellor is as close to Santa Claus as it gets. He brines his geese overnight in a mixture of water, salt, pepper, and brown sugar—“the salt helps to moisten the meat,” he says, “plus you’re getting a little sweet flavor from the sugar”—and then, prior to roasting, he sears the skin in hot bacon fat to lock in the juices. He also roasts his geese over a pool of liquid in the bottom of the pan (“anything from chicken broth to Sprite with as many herbs and spices as you like”), and that, along with the brining and searing, helps ensure that the meat will bear no resemblance to coal.

His other secret? A digital meat thermometer. “A good meat thermometer is particularly important with a goose,” he stresses, since the line between cooked and overcooked is so dramatically thin. Mellor hauls his from the oven when the thigh temperature hits 160 degrees, and then he lets the goose sit uncovered for 10 to 20 minutes to allow the juices to settle evenly in the meat.

Juices in the meat of a wild bird? For a goose hunter sharing his largesse on Christmas Day, that’s all the bounty one could ever want beneath the tree. “Ho, ho, ho,” indeed.

ROASTED WILD CHRISTMAS GOOSE WITH CRANBERRY, OYSTER, AND CHESTNUT STUFFING

In this recipe, Ernie Mellor’s roasting technique is paired with a cornbread stuffing loaded with just about every Christmas flavor save that of popcorn garland. Be persnickety about regularly poking the bird with your meat thermometer (every 30 minutes for the first hour and a half, then every 10 minutes after that)—an overcooked goose is only suitable for your dog, and even he’ll grumble about it. Serve with maple-glazed sweet potatoes and some cider-braised greens, or whatever family tradition dictates, and a first-rate pinot noir. Serves four.

THE INGREDIENTS

BRINE

2 gallons water

1 cup salt

1 cup black pepper

1 cup brown sugar

GOOSE

1 wild goose, 4 to 5 pounds dressed, well plucked and cleaned

kosher salt and freshly ground black pepper to taste

1/2 cup bacon fat (or oil)

2 to 4 cups chicken stock

STUFFING

3 tablespoons butter

1 cup diced yellow onions

3/4 cup diced celery

2 teaspoons minced garlic

1 teaspoon fresh sage, chopped

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1 dozen shucked oysters, drained and liquor reserved

1/4 cup chopped roasted chestnuts

1/4 cup dried cranberries, plumped in warm water

2 large eggs, lightly beaten

1 to 2 cups buttermilk

4 cups stale crumbled cornbread

TO BRINE THE GOOSE

Mix the water, salt, pepper, and brown sugar together in a large pot. Place the goose in the brine mixture and refrigerate overnight.

TO MAKE THE STUFFING

Heat the butter in a large sauté pan. Add the onions and celery and cook for about 4 minutes, or until soft. Add the garlic and cook for another 30 seconds. Season with sage, salt, pepper, and cayenne, remove from heat, and set aside. When cool, fold in the oysters, chestnuts, and plumped cranberries. In a mixing bowl, whisk together the eggs, oyster liquor, and a cup of buttermilk, and pour the mixture over the crumbled cornbread. (If using fresh cornbread, first crumble it onto a baking sheet and dry in a 200-degree oven for 1 hour or more, until very dry.) After the cornbread has absorbed the liquid, fold in the oyster mixture. Add more buttermilk if the stuffing seems perilously dry, but don’t overmoisten it.

TO ROAST THE GOOSE

[1] Preheat the oven to 350 degrees. Remove the goose from the brine, pat dry, and season all over with salt and pepper. In a large sauté pan or Dutch oven, heat the bacon fat on high. Sear the goose on all sides, for about 2 to 3 minutes each, until the skin is seared and lightly golden. Reseason with salt and pepper, making sure to include the inside of the goose this time, and fill it with the stuffing. (If you have any left over, bake it in a greased pan or glass dish alongside the goose for 55 minutes.) Truss the goose’s legs and place it breast side up in a roasting rack.

[2] Pour the chicken stock into a roasting pan until it comes 1/4 to 1/2 inch up the sides. Lower the rack into the pan and roast the goose for roughly 2 hours, until a thermometer placed in the thigh reaches 160. Maintain the liquid level by adding more chicken stock, if necessary. (If the skin begins to get too brown, cover it loosely with a tent of aluminum foil.) Remove from the oven and let the goose sit, uncovered, for 10 to 20 minutes. The center of the stuffing must reach 165 degrees; if it’s not cooked thoroughly, transfer it to a pan and place it back in the oven until done.

Article URL: http://www.fieldandstream.com/fieldstream/outdoorskills/cooking/article/0,13199,784580,00.html

[pointing_dogs_rule]

Re: need recipe for geese

Easy and quick recipe for geese!!!

First of all "I hated geese" until last spring. Went a a great snow goose hunt.

1. Put one side of breast through a tenderizer.

2. marinate in 1/2 orange juice and 1/2 italian dressing. (3-4 hours or longer).

3. bread with bread crumbs.

4. Place in fry pan which has 1/2 inch or so of 7-UP and cover with lid. Check and then flip to other side.

Enjoy!!!!!!!!!!!

I am now a BIG fan of GEESE!!!! I served this to people who never had geese and they could not get enough of it. I eat it like "finger food".

good luck to all

the dog

[longislandhunter]

Re: need recipe for geese

Bowhunter56 is right,,,, they make excellent jerky. As for cooking, I just usually coat the breast meat with egg and seasoned bread crumbs and quickly fry in oil mixed with some butter. Tastes great.

[WABS]

Re: need recipe for geese

I cut mine into strips and grill it wrapped in bacon. Just don't overcook.

Another favorite of mine and those that hunt with me is goose pate. I first debone and cut into strips, boil until done, grind (helps to have a grinder for this one :-)) I then add Spicy Hot Mayo and Smokee Joe Hungarian Seasoning (season with what you want - experiment). I usually put in the frig. overnight, but it tastes pretty dang good right away. Get out the crackers of your choice and dig in. Great to go with your beer while you are watching the football game on TV. It's also easy to take along to the field with you and share with your buddies in the box blind or back at the truck.

[AJ]

Re: need recipe for geese

[ QUOTE ]

Another favorite of mine and those that hunt with me is goose pate.

[/ QUOTE ]

I can vouch for this stuff, its goooood!

[rbduck]

Re: need recipe for geese

Try this one.....

Slowcooker Goose with noodles

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 whole goose breasts( 2 birds), cubed

Instructions

Peel and slice onions, then simmer covered for 1 hour or until caramelized

Peel and cut all vegetables into 2' matchstick sized pieces

Cube the breast meat

Dump stewed tomatoes into slow cooker, add mixed vegetables, goose cubes, 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).

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!

This recipe can be prepared the night before and kept in fridge overnight. Just add all ingredients to slowcooker in the morning, turn it on low and it should be ready for you when you come home from work.

Ron

[Texan_Til_I_Die]

Re: need recipe for geese

I've been nice so far and refrained from commenting on this thread, but since I'm "having a bad day" according to some others on the forum today, here goes.

GEESE TASTE JUST LIKE LIVER NO MATTER WHAT YOU DO TO 'EM !!!

Ah yes, now I feel better! ...

[waterfowler_gal]

Re: need recipe for geese

I usually get goose brats and jerky made...

[Ravin R10 man]

Re: need recipe for geese

Ok here is Oneida's favorite goose recipe...

Using the breasts only

cut into cubes three duck or two goose breasts

coat each with sesoning salt and brown in cooking oil

comibne the following in crockpot/slowcooker

2 pkgs. brown gravy mix

2 Tbsp. Worchestershire Sauce

2 cups water

1 can mushrooms

1 onion sliced

drain cubed breasts and add to crockpot

turn on high for one hour, then to low for about 3 hours

serve over wild rice, mashed patatoes

INVITE ME OVER!!!!!!!

[stevebeilgard]

Re: need recipe for geese

if you want a goose that tasts like prime rib, medium rare, here it is:

TROPICAL GLAZED ROASTED GOOSE

1 medium sized goose, cleaned

1/4 cup cooking oil

1 large clove garlic, bruised

salt & pepper to taste

tropical glaze:

1 - 6oz can froze orange juice concentrate, thawed

1/4 cup soy sauce

1/4 cup sake

2 tablespoons honey

2 tablespoons ginger preserves (available in the jam & jelly section. if not available, substitute orange marmalade miced with 1 tsp poweded ginger)

rub goose inside & out with cooking oil ad garlic. season well with salt & pepper. place apple i goose's cavity to absorb excss fat. place goose on a rack in a roasting pan.

in large mixing bowl, combin ll the glaze ingredients. spoon on top of bird.

roast goose in a preheated oven for 45 minutes to an hour at 450 degrees. (yes, 450) baste every 10 minutes with the glaze. remove goose and disccard the apple before serving.

there it is. steves favorite goose recepie. enjoy

[PAhardwoods]

Re: need recipe for geese

well looks like i'll finally get to use some of these recipes the geese were flying today and i got my limit...heading back out wed morn as well!!!

thanks everybody

Cody