Wild Goose!!!

new boat · 02-12-2002, 08:36 AM

OK, I admit the title of the thread made you look, but I need some help. I was given two rather large geese, about 12 pounds each and I don't have the faintest idea what to do with them. I am not a hunter, but free meat is free meat and I do like to eat!! The birds were dressed, but not plucked, so, not knowing what to do and all the feathers looking like alot of work, I just got my trusty fillet knife out and skinned the darn things.

NOW WHAT?? Do you bake them, smoke them, boil them in hot oil or what? Please, any help or receipes appreciated!!!

Phil Layer · 02-12-2002, 08:59 AM

No expert on the subject here but many years ago, I scored several geese on a hunt and had them smoked at a processor. They were incredibly tasty. I would highly recommend smoking them.

I think you should have plucked them, though. Lots of flavor in that skin.

Good luck.

Slow Roll · 02-12-2002, 10:21 AM

Hey TJ,
I have eaten a lot of goose. Smoking them is a good way to go, so is making them into Jerky (my brother has a good recipe if your interested). The you can bake them but they can get real tough in a hurry. The way I really like them is to slice the breast fairly thin (3/8" to 1/2"), marinate in teriyaki for an hour or so and then slap em on the barbe to cook. Gotta watch em, they cook fast nad you don't want to over cook it or you will have jerky in a hurry. :shocked:
Make up some rice and red beans and maybe some green beans with a little bacon mixed in and you got a good meal. :grin:

Dang, is it time to eat yet? That made me hungry.

If you need any more ideas drop me a line.

Paul B.

Fishalot · 02-12-2002, 01:49 PM

You can pluck or skin them and the apply the seasoning , maybe stuff with fruit and onion. Now the best part cook in the oven after puting it in a Oven bag, this will keep them from drying out. Try not to over cook.

Fishalot also hunts alot.
:grin:

rcl187 · 02-12-2002, 11:10 PM

If the birds are still whole you can roast them. The best two things are: Cover with seasoning and raw bacon. Stuff with sliced apples (or pears) and bake. Very traditional and good. The other thing I do (covers up the birdy taste in strong meat) is similar to the above but during the last 20 minutes pour a mix of honey and barbicue sauce over top. This adds alot of flavor and the drippings make a good gravy.

Jellyhead · 02-12-2002, 11:39 PM

Slow roll and 187 both have good ideas.

I've harvested alot of geese, and in some years have more pounds of goose meat than deer. So, we've had to get creative cooking the stuff. I've done all of the above, but my latest is the best by far.

Here's what I do. Cut out the breasts and strip them into 1/2-3/4" wide strips across the grain of the meat. Then make up a batter for deep frying. Batter them and deep fry the strips, It doesn't take long. Then pour sweet and sour sauce (I buy mine from a local chinese restraunt) and serve with chow mien and pork fried rice. This stuff is good.

This works awesome with wild turkeys and ducks too. If you use diver duck meat, be sure to soak the breasts overnight in the fridge in saltwater. This draws the blood (which gives them a bad tase) out of the breasts. It will make scaup taste like mallard (sorta) :tongue:

Good luck, and happy eats :grin:

Aaron