Early Goose Season(ing)

[Ebowhunter]

Ok, guys. Early goose starts this weekend and the waterfowl recipes are all archived.

Let's get some goose recipes on line for those of us (me) who do not have any experience with geese in the oven.

[fbuckner]

BTT anyone heard of making corned goose? a long gone friend made this it tasted like corned beef. He took it to the grave with him

[GIBBY74]

Sprinkle Tenderizer, Salt, Pepper and 1/2 tsp of Rosemary to meat
Cover with Chicken Broth (Goose and other birds) (Beef broth for Venison)
Add about 4 cloves of Garlic
Add 2 Bay Leaves and 1/2 tsp of Oregano

Cook over night in crockpot or longer


I usually don't care for goose but this is the absolute best.

[mpatmcg]

With breasted birds, I like to pound out the breasts with a meat tenderizer and marinate in Worchester sauce for a few hours. Then rub with Montreal steak seasoning and grill over medium-low heat. Be sure not to over cook it as the inside should look like a beef steak medium-rare to rare. Serve over wild-rice or mashed potatoes. :corkysm55

Mike

[tracker14]

I plan on hunting maple river tomarrow is I have any luck I'll give it a try.:coolgleam

[Fowlmood]

BTT anyone heard of making corned goose? a long gone friend made this it tasted like corned beef. He took it to the grave with him

Quite simple.... and very tasty!

6 to 8 goose breast filets (4 to 6 lbs)
5 tablespoons Morton Tenderquick mix
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder

Trim, skin, and clean up breast filets (or beef brisket or boneless cut of deer, elk, etc)

In a small bowl, mix Morton Tender Quick and remaining dry ingredients and spices (Do NOT substitute any "meat tenderizer" for Morton Tender Quick)

Thoroughly rub mixture into all sides of breast filets.

Place filets into a plastic bag and close securely. Place in refrigerator and allow to cure 5 days per inch of meat thickness (a week seems to work fine for goose breasts).

Place filets in Dutch Oven and add water to cover. Bring to a boil, then reduce heat. Simmer until tender, about 3 hours.