Quote:
Originally Posted by 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.
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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.
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