Canadian Goose Recipes
 

Hi Everyone,

I have a few recipes which may be of interest for the Parker Gun Collectors Forum.

Goose bites
Ingredients: 4 goose breasts, 1 lb. bacon strips, 2 liter bottle of Pepsi or Coca Cola.

Cut the goose breast into 1 " cubes and place in glass bowl.

Soaked in Pepsi or Coca Cola to marinade overnight. This will reduce the wild taste and tenderize the meat utilizing the acid from the soda. ( soak overnight in refig)


Take a strip of bacon and wrap the goose cube with bacon.

Place on gas grill for approx. 10 mins on a low to medium heat and allow the bacon to simmer into the goose meat.

Bon Appetite.

Let me know you opinion if you try.

Thanks,
Chic Stearrett

Hi Chic!

Thank you so much - sounds great and we'll give it a try..!!

Also, I moved your post from the previous thread and set it up as a new thread in the Wild Game Recipes Forum....

Many thanks!!

John

Sounds great Chic!

Anybody have a spare goose or two lyin' around?

Call Destry

I'll prolly shoot my own next season, but thanks for the suggestion....

At the risk of being a pedantic jerk, the birds in question are "Canada Geese", not "Canadian Geese". Various species of geese would be "Canadian Geese" if they reside north of the border. The big black, white and tan birds living on our golf courses are Canada Geese.

John,

I'm guilty of it too, as that's what everybody called them when I was a kid in Southern Illinois. I know it's Canada Goose but I still hear Canadian Goose in my head when I think of them.


Destry

Acually I like my BRANTA CANADENSIS smoked.

I eat mine rare.Brest out and put over a charcoal fire. Cook as if it is going to be rare steak.wonderful.

Good morning Ed, I have never tried cooking the Canadian Goose breasts that why however it worth a try. Our season comes in on Dec. 15 th in Delaware and I am sure we will shoot a few of the big birds.

Thanks for the recipe.

Enjoy the hunting season.

I've never "hung" my game birds but pursuant to an Orvis recipe I gutted this morning's Canada Goose and hung it in the covered area out by my barn. Any advice/guidance/suggestions on hanging birds.

It is said that when the feathers slip out easily the bird has hung long enough. Be very sure the birds stay cool... below 38 degrees or so.

Check out All About Wildfowling in America, chapter 12. The book has contributions from several authors and Malcolm Hart penned 'After the Shot' where he outlines a test done by four gourmets. The panel unanimously chose the duck and pheasant which were killed and hung for 10 days at 30º without freezing. The birds killed, dressed, and frozen immediately ranked fourth.

I'm confused about hanging at 30º without freezing; doesn't make sense, so I keep it at 35-39º.

Last night we char broiled birds with a glaze of teriyaki mixed with worcestershire and some salt. Placed a small sprig of rosemary in the cavity and turned the outside to black cinder. The trick is to keep the meat med-rare inside. I use a spray bottle of teriyaki juice and shoot 'em several times. Damn good.

I just breast mine out, rinse them in cold water then dry them with a paper towel. Slip them into a ziplock bag and stick them on the bottom shelf of refrig. for 5-7 days to age them. Before I vacuum pack them to really keep them fresh I apply a dry rub ( McCormicks makes a really good Cajun rub), then seal them up and freeze them. The key to really good game cooking is to allow the meat to reach room temp. before cooking. When cooking the goose breast I either use the broiler or the grill at high temp.(425-450) and only 3-5 min. per side depending on size, keeping the meat med-rare. Remove and allow to rest before slicing (about 5 min.). Slice across the grain no more than 1/8" thick then layer atop some fresh greens or your favorite pasta or wild rice then wash it down with a good red wine. Real simple-Real good.

I hang mine plucked,in a walk in cooler at 38 degrees for 4 days.Then,as I said,I cook the breasts medium rare over hot coals.I use the rest for gumbo.Sometimes I have them smoked before making the gumbo.That will make your tongue go crazy.

Seems most simply breast out the geese, I am too lazy to pluck the darn things but can't bring myself to waste those huge drum-sticks.

While i often grind the leg meat & make pepperettes, the easiest recipe is to place 4 goose legs in small roast pan then arrange 6 or so chicken legs on top, salt & pepper to taste and bake/roast.

The fat from the chicken softens and somewhat mellows the goose & when you share this you can let those who don't appreciate the goose eat the chicken.

Damn, now I'm hungry

This is THE absolute best way to cook a goose breast especially if you believe the bird is young. As good as rib eye and a whole lot better for you.

I only suggest when the goose is big (and older) to slice one of the breasts in half to make two thin flank steaks. Jaccard tool them and cook them to rare as well. They may be a bit more chewy but the flavor will be fine. Marinade if you must but go lightly.

We eat a LOT of goose every year. I still have yet to get that elusive double w/ a Perker but I will.

Good point about the old goose.

I like to grill them like a ribeye, or slice them thin, flour them, and fry them like cube steaks.

Seems people have lost interest in goose recipes. They are so good to eat. I have a friend that hunts with a falcon. His birds love goose carcasses. I did finally get my Parker double pin with my EH. Let's work on getting a few more recipes (and Canadas).

At the risk of being pedantic, the birds are CANADA Geese. Canadian Geese are those shot north of the border. (except if you are in Detroit, in which case Canada is south of the US.)