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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Postby SteveB » Mon Oct 24, 2005 4:30 pm

I like a young roasted goose but the old ones make great jerky. The meat doesn't have a grain like venison or beef but is sorta like a sponge. Goose is about my favorite meat for jerky.
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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 Raydar » Mon Oct 31, 2005 9:55 am

Breat out the goose. Remove all silver skin from the goose breast. Slice goose breast on an angle and as thin as possible. Place in a crockpot with your favorite bbq sauce. Cook on low all day. Serve on hard rolls
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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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Re: Goose Jerky

Postby SteveB » Tue Nov 08, 2005 3:28 pm

ano wrote:So what is everybody using for a goose jerky recipe?

Cut the breasts in thin strips while they're partially frozen.
I start with a 50-50 mixture of soy sauce and worchester sauce and start adding "stuff". Standard staples include garlic powder, crushed red pepper, 15-20 shakes of tabacso (you can use vinegar from jalapeno peppers but I always use something with vinegar in it) Tony C's (not too much, the soy sauce is salty enough) and black pepper.
You can add other things as you like but this is my starter mix. Let the meat soak overnight in the marinade and put it in the dehydrator for about 6 hours (I use a lamp timer so it will turn off automaticly) and remember that the jerky will get a little drier as it cools.
Good Luck!
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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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