How do you cook your goose?
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From: PNW
How do you cook your goose?
My inlaws got a goose last year and cooked it up, but didn't like it. They said it was pretty tough and won't be hunting them this year. I think they're crazy to pass up the opportunity for so many free meals. Not only that, there are so many on their property, they've become a nuisance. If it's so tough, I would think at the very least you could grind it up and make sausage.
Anybody have any suggestions for cooking a goose so it comes out more tender? Or tried to make goose sausage? Why not, I see turkey and chicken sauage at the store.
Anybody have any suggestions for cooking a goose so it comes out more tender? Or tried to make goose sausage? Why not, I see turkey and chicken sauage at the store.
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Roast it.
Put the breast side down until the last 20 minutes > then brown it breast side up.
There is a TON of grease that comes out of duck/goose.
Unless it's free, to me, a duck/goose is a waste of money since you lose about 30% of the mass.
Put the breast side down until the last 20 minutes > then brown it breast side up.
There is a TON of grease that comes out of duck/goose.
Unless it's free, to me, a duck/goose is a waste of money since you lose about 30% of the mass.
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From: Near Bloom, PA
I took the carb off Other Bower's truck without telling her. My goose was already cooked.
Seriously Dennis is right about cooking upside down, works great for turkey too. For the grease, when we flip the bird (ha!) we use a roaster rack so everything drains off.
Goose is pretty good, done right. IF you like fatty birds. Someone around here makes jerky out of it, haven't tried it though.
Seriously Dennis is right about cooking upside down, works great for turkey too. For the grease, when we flip the bird (ha!) we use a roaster rack so everything drains off.
Goose is pretty good, done right. IF you like fatty birds. Someone around here makes jerky out of it, haven't tried it though.
More Turbo
Joined: May 2003
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From: Houston
I answered this in another thread, but for those of you that missed it, try this:
Brian's Wild Goose Fajitas:
4 cups soy sauce
2 cups packed brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
8 tablespoons (1/2 cup) lemon juice
8 teaspoons ground ginger
6 goose breasts (3 birds worth)
Combine soy sauce, brown sugar, garlic and onion powders, lemon juice and ginger, mix well to dissolve the sugar. If you have time, make the marinade a day before using it. Reserve one cup of marinade. Pour remainder over goose breasts and marinate, covered, at least two hours. It's better if you marinate it overnight in the refrigerator.
Remove the meat from the marinade and grill over very hot coals for a short time; ideally about 10 minutes to cook. Brush meat with reserved marinade two or three times while cooking. Slice meat into thin slices. Tastes vary, but I prefer slices about an eighth of an inch thick. Fold into warm flour tortillas and serve with pico de gallo. It is excellent with sauteed onions and fried rice.
As a food safety precaution, do not reuse liquid in which meat has been marinated.
The secret to tender fajitas is a hot fire and short cooking time.
Let me know if you like it.
A lot of people I've served this to wouldn't normally like wild game, but they like this.
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Brian's Wild Goose Fajitas:
4 cups soy sauce
2 cups packed brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
8 tablespoons (1/2 cup) lemon juice
8 teaspoons ground ginger
6 goose breasts (3 birds worth)
Combine soy sauce, brown sugar, garlic and onion powders, lemon juice and ginger, mix well to dissolve the sugar. If you have time, make the marinade a day before using it. Reserve one cup of marinade. Pour remainder over goose breasts and marinate, covered, at least two hours. It's better if you marinate it overnight in the refrigerator.
Remove the meat from the marinade and grill over very hot coals for a short time; ideally about 10 minutes to cook. Brush meat with reserved marinade two or three times while cooking. Slice meat into thin slices. Tastes vary, but I prefer slices about an eighth of an inch thick. Fold into warm flour tortillas and serve with pico de gallo. It is excellent with sauteed onions and fried rice.
As a food safety precaution, do not reuse liquid in which meat has been marinated.
The secret to tender fajitas is a hot fire and short cooking time.
Let me know if you like it.
A lot of people I've served this to wouldn't normally like wild game, but they like this.
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Post Fiend
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From: Kansas
Inject the thing with cajun seasoning and let it sit in the frig for 4 days. Drop it in peanut oil and set your time and heat to match the weight of the goose. Done right, you won't believe you are eating goose.
You can also make good goose jerky.
You can also make good goose jerky.
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From: PNW
Thanks for the tips on how to literally cook a goose. I'll pass this along to my inlaws and see if I can't persuade them to pursue those pesky critters. If I were closer and in the same state, I would help take care of their over-population problem. The cost of an out of state license doesn't make it worthwhile for me.
Regarding the other suggestions, I wasn't really looking for help on how to figuratively cook my goose, as I (like other married guys) seem to have perfected that one. However, the thoughts were appreciated.
Regarding the other suggestions, I wasn't really looking for help on how to figuratively cook my goose, as I (like other married guys) seem to have perfected that one. However, the thoughts were appreciated.
More Turbo
Joined: May 2003
Posts: 526
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From: Houston
I love to hunt, and I love to cook, so I enjoyed the challenge of making snow geese taste good. That's why my fajita recipe looks so strong - 'cuz it is.
Since the snows winter-over just west of Houston, we get several weeks of good hunting on them every year. We get so many, I had to find something, anything to make them tasty.
The wife says I can't go huntin' 'til I clean out the freezer. I got a bunch of speckled trout in there. Guess it's about time to have some folks over for a fish fry.
Since the snows winter-over just west of Houston, we get several weeks of good hunting on them every year. We get so many, I had to find something, anything to make them tasty.
The wife says I can't go huntin' 'til I clean out the freezer. I got a bunch of speckled trout in there. Guess it's about time to have some folks over for a fish fry.
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