goose breast

[choppers]

My coworker today was generous enough to give me some breast meet from one of his past hunts.

Can anyone give me recipe to try?

Thanks, Choppers

[Charlie]

Choppers
I was given three geese few weeks ago and I breasted on of them, I floured and seasoned the meat browned it in a fry pan, and in another pan sauted onion and mushrooms placed them on the breast and poured either wine or cranberry juice over the meat turning down the heat and let simmer for about an hour, you end up with goodies to make gravy and a tender goose breast so enjoy.

Charlie

[nitrobass]

I am a bit scared of valley geese. I've never really had a good one. Usually(for me anyways) if they are eating lots of green grass the flavor of the bird is very average, and if you get into a mess of them its hard to eat them all up.

I take the breast meat and remove all the fat from it, slice it with the grain in strips no wider than 1/2", then soak it in a good marinade for at least 3 days(I'll usually go a day or two past that). After 3 days cut cross-wise into one and make sure it is brown all the way through so you know the marinade took. Then I take it out, sprinkle the strips with black pepper and red pepper flakes, then put it in the smoker. Ingredients for the brine depends on what I have around, but usually includes red wine, MacNaughtons, lots of fresh and powdered garlic, and the usual salt and sugar. Duck and goose meat can turn out great jerky if the duck taste is covered up.

[Kenai Kidd]

Cooking all day in a slow cooker (crock pot) is my preferred way to make goose (or duck). Add water and your favorite seasonings and let it cook slow all day. Add potatoes and carrots into the crock pot a couple of hours before serving. You can also make gravy from the stock that is in the pot.

:smile: V.

[Crashin' Bait]

Here's my recipe for fried goose and duck breasts. Strip the breasts lengthwise at 1/4" thick pieces. Soak the meat in "fresh" water for a day, changing the water every six to eight hours. By the end of the soaking period, the water should be light pink when you pour it off. Drain the meat in a colander, replace back into container. Pour in enough soy sauce to barely cover the meat. Add a half a bulb of chopped garlic, more or less depending on your taste. Mix thoroughly. Let marinade for up to 1/2 hour, no more or it will be salty, especially if you use Kikkoman soy. Drain in colander, again. Add a cup of flour to a gallon ziplock bag. Add meat to bag a couple of pieces at a time (they may stick together if you add too many). Shake vigorously. Repeat until all of the meat is coated in the bag. Add more flour if there isn't any still floating around in the bag. Let sit flat in fridge for 1/2 hour. Roll every 10-15 minutes. A dry batter should form around the meat. Fry in very hot oil (corn or peanut) for 2 minutes per side. Serve with wild rice and your favorite veggie. Bon appetite!

[Labsforme]

For Greaters I breast them out dust with onion salt,a little garlic powder,pepper, and hot pepper flakes(to taste).Let marinade for four hours.Have your BBQ hot,sear the meat on both sides,then turn one side off,have the meat on the "cold" side and add a chunk of smoking wood(or chips in a chip holder) and reduce the heat on the "hot" side to low,close the lid and let smoke for about 30 to 40 minutes(should have a little give when pressed=medium rare).After you take the roast out,let it rest for 10 to 15 minutes.Then slice thinly and serve.

[ 03-09-2004, 11:21 AM: Message edited by: Labsforme ]

[choppers]

Hi guys, thanks everyone for the tips. I'm going to try a little bit of everything. I'm gonna print the page out and stick it on the fridge.

thanks again, Lavin

[brdkdg]

Make jerky just like you would with venison. Serve with chinese mustard and red sauce. Great while watching March madness.

[Twitchs_Tackle]

I like taking a caserole type dish and baking a batch of stove top stuffing in it. THen place the breasts on top of the stuffing , and pile more in on top, covering the breasts, then bake at 350 (covered) for about 3 hours or longer. We have baked them varying lengths and they all seem to turn out the same, very soft and flaky and tastes like stuffing! I add a little horseradish :grin:

[Salty Walty]

Put a whole breast in a glass baking pan and put 1" of canned beef broth in dish. Heat oven to 350. Sprinkle with salt and pepper and bake 1 1/2 to 2 hours. Let cool and shred it. Then you can reheat it in BBQ sauce and put on a roll with jalapenos and cheese great sandwich with a cold beer. Heat the shredded meat up with encilada sauce and chili powder and use it for echilada stuffing or the meat for burritos.

[Tilla]

Smoky bacon wrap recipe, do a search for Gooseman on 1-15-04.

More addictive than Heroin!

[Tvfowlhunter]

Gooseman's bacon wrap is the best I have ever had. Myself ,and Tilla stoled a bunch from Gooseman during the IFISH goose hunt.