goose recipe

Mike Repp

Mike Repp

Well-known member
I really hate the taste of goose so I normally give away my geese to those who like it not anymore! A friend turned me on to this recipe made it yesterday. Turned out awesome.

The ultimate goose recipe: 1 or 2 goose breasts no skin. Lay flat and slice across the grain approx 1/4 inch thick. Marinate in 1/2 cup soy sauce, 1 can beer, minced onion and garlic, 1/2 cup molasses 1/2 cup brown sugar and pepper (check for salt - may not need with soy sauce - your choice) Marinate overnite. Rinse. I use a large cast iron skillet - any large frying pan will do. Heat pan very hot (smokin) add olive or other favorite oil and start to lay sliced goose into pan. After pan is full 1 layer deep add handful of diced onion and 2 - 3 LARGE HEAPING tablespoons of ORANGE MARMALADE to pan. Wait a few seconds and start turning the slices over. The key is to quick fry slices and seal in the juices. Quick fry for 2 -3 minutes on each side until the red juice just stops running out of the slices. Cooked slices should be a little pink in the center. Remove from pan and put on platter and cover with foil for about 3 or 4 minutes to steam. Optional: Throw a handful of chopped green onions on slices before covering with foil. Tastes better than the best steak! Don't overcook!!

I did not use garlic and I had brined the goose breasts for a couple days prior to the marinade. Next I wil try this on a pile of ducks that I have in the freezer.

Turned out so good I just had to share.
 
The key point in this recipe is cutting the breast in half the flat way. Cutting across the grain this way makes the meat significantly more tender IMHO.

I'll have to remember this recipe as I love orange marmelade.
 
That marinade is very similar to the Goose jerky marinade I just used with my new smoker. Except the beer was in my hand and the marmalade stayed in the refrigerator.

Jerky came out great.
 
Mike,
try your next goose on sticks.
Take the breast and strip them out the long way. About 8 per breast. Skewer them on bamboo skewers that have been soaked in water.
Put the lot of them in a teriyaki marinade overnight.
Grill these on a medium fire to MR or medium if you must.


Goose candy on a stick. Never had any left over when served to the general non hunting public.

Bob
 
Mike. Never though my family would eat goose or duck. But i have found a way to cook birds where everyone loves em. I found that by using a marinade with an acid base works the best (balsamic vinegar and a pack of Italian dressing seasoning or whatever seasoning is in the cupboard works the best). Once I have the marinade together I then cut the goose or duck into strips, I then tenderize the meat with a fork or tenderizer. Once tenderized, I then take my foodsaver with the vacuum canister. I layer the meat and marinade. Once the container is full I then suck the air out 3to5 times (the more the better). This allows the marinade to be pulled into the meat. Once this done leave the canister with the air sucked out. Put into fridge for 3to 5 days(the long the better). When ready to cook, take each strip and wrap in bacon,poke a toothpick through to hold it all together, then grill on low/med low till med rare to med. You can also add jalepeno, cheese, or anything your heart desires, just wrap it all up together a poke the toothpick through it. Everyone I serve this recipe to can't believe they are eating duck or goose as it tastes so good. I have found cooking game is mainly experimenting again and again until you figure out your own way. Good luck in the kitchen. [inline]
 
thanks for the ideas for cooking goose guys. I'll have to try them and see how it comes out. Still have some breasts in the freezer to experiment with. Had not thought about making jerky I'll have to break out the dehydrator. Chris everything tastes good wrapped in bacon :)
 
Do you guys get the DU magazine? Every month they have a great recipe in there. I cut the recipe out and save the page. Last week I used the recipe that calls for skinless goose breasts cut butterfly style. Set the raw meat aside while you saute up some red peppers, onion, and sliced garlic. Cook some corn bread stuffing. Mix the cooked stuffing and the sauted peppers/onions/garlic together with a copuple of splashes of tabasco. Smear the stuffing onto the breast, roll it up like a swiss roll and place in an oven pre heated to 400 degrees. 10 minutes later you have medium rare heaven!

John Bourbon
 
I can peronally attest to Chris Sulkey's goose recipe.... absolutely delicious and l have never seen any left on the plate when he makes it for our group of hunting buddies.
 
Thanks for the recipe mike. Folks i hunt woth often rip on the taste of goose but i love it. I was given a new recipe for stroganoff this year and have seemed to make it once a week since with goose. Quickly or overcooked is horrific but slow cooked medium corn fed goose is top notch in my book
 
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