Your favorite way to prep goose breast ?

[Milton C Starr]

Since we're going to try our hand at goose hunting next week and if I get lucky and manage to hit one I wanted to ask if yall had a preferred method to prep the meat ? I keep having people tell me goose is the worst tasting bird they have ever tried but from what ive read its all in how you prep it. So from what I can tell you need to remove the silver skin and the fat then soak it in a brine for 24hrs and smoking it is what I see most people doing. The brine recipe looks just about the same everywhere I looked salt and brown sugar and then whatever specific spice they like to toss in.

[John Dallas]

I posted this before, and it's world class on duck breasts. Tried it on a big old lead gander, and even the gravy was so tough you couldn't cut it with a knife. But, if you get any ducks...

http://parkerguns.org/forums/showthread.php?t=17912&highlight=gallaudet+SAUCE

[Dean Romig]

I’d first soak it in whole milk for 24 hours before I did anything else.





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[Jerry Harlow]

Just remember, shoot the young birds at the tail end of the flock. The birds born the past summer are as good as deer tenderloin. Soak the breast in salt water, then cut into strips across the breast east to west, I use Kentucky Kernel batter (made since 1810) and then fry them in canola oil, high heat at first to brown, adding onions after they are browned on both sides, and let them simmer for a while on low heat. When I feed them to my hunting buddies, they think they are eating tenderloin.

[Milton C Starr]

I’d first soak it in whole milk for 24 hours before I did anything else.





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I didnt even think about that, I read it works the same as a brine and tenderizes it also.

[Milton C Starr]

Just remember, shoot the young birds at the tail end of the flock. The birds born the past summer are as good as deer tenderloin. Soak the breast in salt water, then cut into strips across the breast east to west, I use Kentucky Kernel batter (made since 1810) and then fry them in canola oil, high heat at first to brown, adding onions after they are browned on both sides, and let them simmer for a while on low heat. When I feed them to my hunting buddies, they think they are eating tenderloin.

I bought a $500 Cajun fryer last spring frys better than anything I have seen, might have to try that.

[Milton C Starr]

I posted this before, and it's world class on duck breasts. Tried it on a big old lead gander, and even the gravy was so tough you couldn't cut it with a knife. But, if you get any ducks...

http://parkerguns.org/forums/showthread.php?t=17912&highlight=gallaudet+SAUCE

Cant say I have seen many ducks on the small water, looks like at least locally they prefer the main lake body which is about 30,000 acres you need a boat to get to them though. The geese you see everywhere especially over fields, I suppose we have alot of them considering some decided to stay permanently haha.

[Daryl Corona]

I soak every game bird I expect to eat in buttermilk. Works on venison too.

[Stephen Hodges]

About the best way to prepare goose for me is to turn them into sausage.

[Chris Pope]

I love goose just about any way that it's cooked but perhaps the easiest recipe I know is to cut the breast meat off the bone and throw it whole or cut up into a slow cooker with a can of tomato juice, some cut up tomatoes, some onion, a can of beer (cheaper the better) and some garlic. Put it on in the morning and have it for dinner. Pepper and salt to taste. You can cut the meat with a butter knife.
But I also like them on the grill cooked med rare to medium. And if you shoot a bunch you really must pluck a couple of them and roast them. Some pretty good recipes on line for that.
And what ever you do, absolutely do NOT eat all of it in the first setting because taking it cold out of the refrigerator and thin slicing it with a little cheese on a cracker with a sip or 3 of Petite Sirah is pure heaven...now I miss hunting camp...again!

[Joe Dreisch]

I soak every game bird I expect to eat in buttermilk. Works on venison too.

The buttermilk works well with fish fillets, as well.
For goose breast fillets and deer backstraps I like to soak them overnight in the refrigerator in a gallon ziploc bag with a bottle of Lawry's Ginger Sesame marinade and grill them over charcoal the following day. That was a deer camp staple for many years.

[Jim Kremmel]

I’m not going goose hunting anytime soon, but I watched a couple of videos on YouTube where they were grinding the breasts and making snack sticks. Apparently a good way to use up meat by those in the goose hunting fraternity.

[Breck Gorman]

https://honest-food.net/goose-pastrami-recipe/

I tried a bunch of ways to cook goose so that my family would eat it. There was one Louisiana recipe for a wild rice casserole that began by chunking the goose breast and boiling it in crab boil for an hour. That tells you something about goose breast
I also wrapped popper in bacon. Family still didn’t like the taste of goose.
I started passing up shots on geese, until I found the recipe above.
Goose pastrami is so damn good. Most people say it’s by far the best goose they’ve ever eaten and some say it’s the best pastrami they’ve ever eaten. I don’t waste my time cooking goose any other way anymore.

[Andrew Sacco]

For ducks, I hunted with a guy who would let a hibachi get hot shore side while packing up decoys dogs and gear. Breast out the mallard, salt and pepper it heavily. Push some charcoal to make one side of the hibachi a little hotter. On the weaker side put two "Everything" bagels cut side down. On the hot side put the duck breasts. Turn the duck breasts pretty regularly. When the bagel is nice and getting a bit charred, take off the duck, put it on the bagel and eat. Fantastic. A bit rare in the middle against crunchy char broiled bagel is magic with hot coffee. I'm not sure that will work with goose!

[Stephen Hodges]

Ok, I will give up a family recipe for goose. My grandfather told us not to ever let this secret out but I will do so for my Parker friends. Filet the breasts and soak overnight in virgin olive oil in the refrigerator. Remove the next day and cover with salt, pepper and garlic powder. Put back in the refrigerator overnight. Remove on the third day and wrap with bacon. Grill on high until the breasts are medium rare. Remove from the grill and let rest in a warmed pan for exactly fifteen minutes. Slice thin, against the grain and the goose meat is often tough. On the way to the table throw out the goose meat and serve the bacon.:) It is wonderful!!!!

[Daryl Corona]

Seriously, spending my entire life so far here in the Chesapeake Bay region and killing hundreds upon hundreds of geese I can honestly say that I've cooked them every way imaginable and I've never run into tough goose that was inedible. Like venison, it's all in the field care, aging and cooking that makes the difference.

[Joseph Sheerin]

When it comes to geese......

I can just about imediately tell how it's going to be as table fare, when I cut into the breast meat. Some are so tuff, they barely are good for jerky..... I think this is because a lot of the geese I kill around here, are actually old golf course geese....

Now, assuming it's a nice tender goose, there isn't much better you can do with them than goose poppers.... Marinate over night in favorite marinade, then cut into thin sliced across the breast. Wrap the breast around a sliver of jalepeno, and cream cheese, then wrap in bacon and grill til the bacon is done.

If it's a really tender goose, goose kabobs are excellent, and difficult to tell difference from a beef kabob....

[Matt Buckley]

A recipe that works well for me that my wife and kids really like is sticking a goose breast in the crock pot with and cut up onion, a can of cream of mushroom soup, a can of crushed tomatoes, and a cup of water. The acid in the tomatoes helps tenderize the meat and makes an excellent gravy for the meat and to eat over potatoes, noodles, etc. You can season the meat however you like and cook all day.

[Milton C Starr]

https://honest-food.net/goose-pastrami-recipe/

I tried a bunch of ways to cook goose so that my family would eat it. There was one Louisiana recipe for a wild rice casserole that began by chunking the goose breast and boiling it in crab boil for an hour. That tells you something about goose breast
I also wrapped popper in bacon. Family still didn’t like the taste of goose.
I started passing up shots on geese, until I found the recipe above.
Goose pastrami is so damn good. Most people say it’s by far the best goose they’ve ever eaten and some say it’s the best pastrami they’ve ever eaten. I don’t waste my time cooking goose any other way anymore.

The goose pastrami is one I see mentioned a fair bit and it sounds like the best route if all else fails.

Has anyone tried making jerky out of goose? Ive had jerky made from just about everything even kangaroo to me jerky taste like jerky regardless of the meat used.

For goose sausage I wonder if there is a preferred blend? The local game processing stores will mix it with anything you want. Normally its deer sausage mixed wtih a % of hog. Personally for me the leaner the better but most people prefer a bit more fat content in their sausage mix.

As well I will finally get to see how these #2 Bismuth loads perform out of the 10 ga I guess its a good thing I saved some of them. The geese here having been flying pretty low and never seemed to pay us any attention while deer hunting. Makes me wonder if these are local birds that arent shy around people, normally you can get within spitting distance of them.

[Andrew Sacco]

https://honest-food.net/goose-pastrami-recipe/

I tried a bunch of ways to cook goose so that my family would eat it. There was one Louisiana recipe for a wild rice casserole that began by chunking the goose breast and boiling it in crab boil for an hour. That tells you something about goose breast
I also wrapped popper in bacon. Family still didn’t like the taste of goose.
I started passing up shots on geese, until I found the recipe above.
Goose pastrami is so damn good. Most people say it’s by far the best goose they’ve ever eaten and some say it’s the best pastrami they’ve ever eaten. I don’t waste my time cooking goose any other way anymore.

Another Hank Shaw recipe. He's a monster when it comes to game cooking and he's my first go to for game recipes. I've tried twice in the past to attend one of his book signings or cooking events but they sell out quick.

[Victor Wasylyna]

I’ll echo Andy. Order a copy of “Duck, Duck, Goose” by Hank Shaw. Heck, order them all. His cookbooks are more than just recipes, they are an interesting read.

I also second the goose pastrami recommendation. A friend and fellow PGCAer shared some with me and it was outstanding.

-Victor

[Andrew Sacco]

I’ll echo Andy. Order a copy of “Duck, Duck, Goose” by Hank Shaw. Heck, order them all. His cookbooks are more than just recipes, they are an interesting read.

I also second the goose pastrami recommendation. A friend and fellow PGCAer shared some with me and it was outstanding.

-Victor

If you order them from him signed they make just incredible Christmas gifts for your hunting friends.

Duck Duck Goose
Buck Buck Moose
Pheasant Quail Cottontail
Hook Line and Supper

His recipes are wide ranging with a very strong Mexican influence and also very interesting fare from places like Ethiopia and Africa, Spain. Authentic and while some are quite involved the bulk are very makeable as he gives substitutions. His Pheasant book is interesting because it's broken down by meat type (red/white/flying/non-flying), not necessarily bird type. So some recipes are surprising.

[Joseph Sheerin]

Has anyone tried making jerky out of goose? Ive had jerky made from just about everything even kangaroo to me jerky taste like jerky regardless of the meat used.

I've taken easy button, and used that high mountain jerky seasoning/cure and air dried goose jerky several times. It's just as good as venison, or any other jerky I have made.

I did kill a monster canada a few years ago, I could tell while I was slicing it up for jerky that it was going to be tough, and it was. Still tasted good, but that was some long lasting jerky..... :D

[Joseph Sheerin]

I’ll echo Andy. Order a copy of “Duck, Duck, Goose” by Hank Shaw. Heck, order them all. His cookbooks are more than just recipes, they are an interesting read.

I also second the goose pastrami recommendation. A friend and fellow PGCAer shared some with me and it was outstanding.

-Victor

I have Buck, Buck, Moose..... Maybe my favorite venison cookbook. :bowdown: