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.

[Big D]

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/showthr...allaudet+SAUCE

[Dean Romig]

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





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[J. A. EARLY]

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]

Originally Posted by Dean Romig

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]

Originally Posted by 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.

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

[Milton C Starr]

Originally Posted by 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/showthr...allaudet+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.

[Double Lab]

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

[Steve 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!