Got goose?
 

I recognize the varying tastes that individuals have when it comes to eating game but I can't understand the general aversion toward eating goose. I made a regular dish of roast goose breast In BBQ the other day which called for soaking the breasts in buttermilk before hand as you would for southern fried chicken. I had a breast side left over so next day I marinated that in a mixture of soy sauce, olive oil, onion and garlic powder and a TBSP. of honey (I use this for ducks) It was a big old honker so I left it in the marinade for a few hours. Pan fried in butter in a very hot pan and served RARE. It may have been my all time favorite game meal. Sooooooo... Delicious!
I have a pile of goose breasts in the freezer and may take a first shot at a traditional quebec meat pie next.

Oops the breast on day two was not cooked in the BBQ - just came from the buttermilk. Just wanted to be clear.

Here is a simple and great tasting recipe I have had this year. Marinate the goose breasts in Redds Apple Ale or Angry Orchard hard cider overnight. Wrap the breasts in maple flavored bacon and bbq grill until just the center remains pink. Everyone that I know who has tried goose cooked this way enjoys it.

Everyone has their favorites - Mine is Gallaudet sauce, which I listed in the recipes section

I second that! Yummy!!

I made some goose teriyaki in the early part of the 2014 hunting season .

Cut the goose breast in thin strips and let it sit in Veri Yeri Teryaki sauce with water chestnuts , mushrooms and baby corn . Let it sit in the frig for maybe 24-48 hours then slow cooked it in a wok with a can of carrots added .

I thought it tasted okay , not quite as nice as the same thing with mallard breast but edible nonetheless . Some of my so called friends said it was the stuff that comes out of a cows butt . But I think them a bit anal to put it nicely .

I had a couple fellows tell me to fillet the two sides of the goose breast from the cartlige . Then put both halves , some cut up onions , green pepers and a bottle or so of barbeque sauce in a crock pot and let it go a couple hours .

I have kinda committed to goose hunting with a friend next year . So I have a sneaking suspicion I just might be able to try several of the recipes next season .

I have been going to Asian recipes lately for cooking my goose breasts. Below is a recipe of a dish I have made a few times. I do not roast the meat beforehand and slice it in strips cooked in the wok with this dish and served rare. I serve it with crispy Asian noodles. I also tend to soak my goose breasts in buttermilk before hand then rinse and dry. Leaving them in the refrigerator a few days will also age them well.
http://articles.latimes.com/2010/jul...krecc-20100729