Goose Recipes
- Thread starter ScottR
- Start date
Find a veteran waterfowler in your area. He will likely take you under his wing. Help pay for gas, ask questions, set up and tear down dekes, brush in blinds and above all be safe with your shotgun. You will get invited regularly If you do those things.
Went to the trap club that is near me since I can actually hear them shooting from my house. Seemed to be a lot of old guys bs'ing mostly. Kinda fun being the only guy there with a pump action
Slugz
Veteran member
Slugz
Veteran member
Combo of two differnt recipes. One big breast with salt, pepper and honey pan seared skin side for one minute. Then back skin side up with balsamic and thyme on top. Into the over at 400 for 15 min then 10 min to sit.
Underside is a blanched new potato with celery, carrot, sweet onion chicken stock base.
Lastly a red curant reduction on top ( red wine, beef stock reduced to half, 2 tsp of redcurant jelly reduced until it thickens then 2 TBS of butter melted in.
It was good but not the knock ypur socks off good I was looking for. That being said the son loved it and had two plates. Breast was really moist also.
Slugz
Veteran member
View attachment 20264
View attachment 20265
Combo of two differnt recipes. One big breast with salt, pepper and honey pan seared skin side for one minute. Then back skin side up with balsamic and thyme on top. Into the over at 400 for 15 min then 10 min to sit.
Underside is a blanched new potato with celery, carrot, sweet onion chicken stock base.
Lastly a red curant reduction on top ( red wine, beef stock reduced to half, 2 tsp of redcurant jelly reduced until it thickens then 2 TBS of butter melted in.
It was good but not the knock ypur socks off good I was looking for. That being said the son loved it and had two plates. Breast was really moist also.
View attachment 20265
Combo of two differnt recipes. One big breast with salt, pepper and honey pan seared skin side for one minute. Then back skin side up with balsamic and thyme on top. Into the over at 400 for 15 min then 10 min to sit.
Underside is a blanched new potato with celery, carrot, sweet onion chicken stock base.
Lastly a red curant reduction on top ( red wine, beef stock reduced to half, 2 tsp of redcurant jelly reduced until it thickens then 2 TBS of butter melted in.
It was good but not the knock ypur socks off good I was looking for. That being said the son loved it and had two plates. Breast was really moist also.
Slugz
Veteran member
Here is a hands down great recipe for goose for the smoker. Goose pastrami. I cannot make it fast enough. You and your friends will be blown away.
1 gallon of distilled water
5 pounds of goose breasts
1 cup of tender quick
? cup of sugar
3-4 cloves of fresh garlic smashed
3 table spoons of coriander
3 table spoons of peppercorn
3 tables spoons of pickling spice
4-5 bay leaves
Take the coriander, peppercorn and pickling spice and place in a plastic bag and break it down. A meat tenderizer or rolling pin will do the job.
Add all the ingredients to the gallon on water and slowly simmer for 20-30 minutes. Let cool and pour entire mixture over goose and refrigerate for 10 days (this is not a typo). After 10 days remove goose and pat dry. Lightly coat goose with mixture of black pepper, sea salt, coriander and pickling spice.
Fire up the smoker with either apple or alder wood. Get the wood smoking and then decrease the heat to 150 and smoke for 3-4 hours. You want to reach an internal temp of 145 degrees. Slice the finished product thin with sharp knife and enjoy.
1 gallon of distilled water
5 pounds of goose breasts
1 cup of tender quick
? cup of sugar
3-4 cloves of fresh garlic smashed
3 table spoons of coriander
3 table spoons of peppercorn
3 tables spoons of pickling spice
4-5 bay leaves
Take the coriander, peppercorn and pickling spice and place in a plastic bag and break it down. A meat tenderizer or rolling pin will do the job.
Add all the ingredients to the gallon on water and slowly simmer for 20-30 minutes. Let cool and pour entire mixture over goose and refrigerate for 10 days (this is not a typo). After 10 days remove goose and pat dry. Lightly coat goose with mixture of black pepper, sea salt, coriander and pickling spice.
Fire up the smoker with either apple or alder wood. Get the wood smoking and then decrease the heat to 150 and smoke for 3-4 hours. You want to reach an internal temp of 145 degrees. Slice the finished product thin with sharp knife and enjoy.
mallardsx2
Veteran member
- Jul 8, 2015
- 3,921
- 3,240
I have never disclosed this recipe before. Here it goes
Goose Jerky
Goose Breast - 30-40 pounds of meat
Slice it in half with knife so you have 2 steaks 1" thick.
Run it through jerky slicer.
Take meat put it in cooler
Soak it in a mixture of equal Parts of the following ( I use 2 cups of each for 20 pounds):
2 cups- Brown sugar
2- cups- Soy Sauce
2 cups- Worcestershire sauce
2 cups- A-1
Add:
2 small cans of Garlic Pepper
1/2 cup Jalapeno sea salt
1/2 cup Liquid Smoke
1/2 cup black pepper
1/2 cup Montreal steak seasoning
***IF YOU WANT IT HOT: ADD WHAT YOU WANT. I RUINED A WHOLE BATCH ONCE BY MAKING IT TOO HOT. ***
Keep ice packs in cooler and stir it up every day for a total of 5 days
Dehydrate it 160Degrees for 3 hours or until desired dryness.
Fine Dining...... I promise.
I have done literally hundreds of geese this way.
It took me 5 years to perfect.
We really used to whoop them in PA.
Goose Jerky
Goose Breast - 30-40 pounds of meat
Slice it in half with knife so you have 2 steaks 1" thick.
Run it through jerky slicer.
Take meat put it in cooler
Soak it in a mixture of equal Parts of the following ( I use 2 cups of each for 20 pounds):
2 cups- Brown sugar
2- cups- Soy Sauce
2 cups- Worcestershire sauce
2 cups- A-1
Add:
2 small cans of Garlic Pepper
1/2 cup Jalapeno sea salt
1/2 cup Liquid Smoke
1/2 cup black pepper
1/2 cup Montreal steak seasoning
***IF YOU WANT IT HOT: ADD WHAT YOU WANT. I RUINED A WHOLE BATCH ONCE BY MAKING IT TOO HOT. ***
Keep ice packs in cooler and stir it up every day for a total of 5 days
Dehydrate it 160Degrees for 3 hours or until desired dryness.
Fine Dining...... I promise.
I have done literally hundreds of geese this way.
It took me 5 years to perfect.
We really used to whoop them in PA.
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