how to cook my goose?


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By drake 2011 - 9/5/2011 8:43:23 PM
We shot 4 geese the other day and want to know how to cook them or make jerky out of them.
By jpsheet - 9/9/2011 8:53:16 AM
we grind them up and make chilli
By JasherSka - 9/9/2011 12:33:33 PM
we roast geese whole.
By tsmart - 9/14/2011 11:37:04 AM
Marindae the breasts in apple cider vinegar overnight in the fridge.

Put the breasts in a roasting pan, and then pour apple cider vinegar over them until they are covered about halfway up.

You can add taters, carrots, onions and celery to the pan if you like. Then it is a one pan meal.

Lay a strip on bacon over each breast and pop it in the oven on 325 for about an hour. Cook the breasts to a medium rare.

Take one jar of apple jelly and 1 bottle of your favorite hickory barbecue sauce. Mix them in a sauce pan and cook on med/hi until it blends together.

Then pour the sauce over the breasts and cook them for about 10 minutes.

T.
By ESutter - 9/16/2011 2:57:59 PM
This recipe from DU is actually stellar.  We brined the breasts first and did 'em up just like the recipe says to...the goose was the biggest seller of the night next to grilled bbq chicken and some real nice steaks.

We made the sauce to go with it, but we wouldn't do it again...not very good.

By 1187 - 9/17/2011 9:03:04 AM
Brine and slow cooking them for a goose stew is my favorite
By Robert3441 - 10/26/2011 5:28:02 PM
We breast our geese out.  I take a couple breasts and slice them.  Soak in Sprite Soda overnite.  Drain and place the breast meat in a roaster pan with potatoes, carrots, diced onion and a pack of dry Lipton Onion soup mix.  Cover in water and roast in oven on low heat.  Makes a great goose pot roast!! 
By goosehunter63 - 11/18/2011 10:03:11 PM
I have made goose stirfry which is quite delicous, Bacon wrapped goose, goose jerky

One of the keys is a good marinade and not overcooking it, if you overcook it you might as well throw it away
By hud521 - 1/13/2012 7:27:58 PM
Make jerky using "Con Yager" mix found at Gander Mountain. Best jerky I ever had, just follow the directions on the package.
By Trackmyer - 1/13/2012 8:20:12 PM
ESutter (9/16/2011)
This recipe from DU is actually stellar.  We brined the breasts first and did 'em up just like the recipe says to...the goose was the biggest seller of the night next to grilled bbq chicken and some real nice steaks.

We made the sauce to go with it, but we wouldn't do it again...not very good.

Here's the recipe





x2 on this one...big hit

The biggest thing in my opinion is to soak the meat in salt water to pull any blood out of the breasts.  I soak mine for a day, changin out the water every couple hours.  Keepin it in the fridge while it soaks.
By alloutwar13 - 2/22/2012 6:23:14 PM
soak in salt water for 24 hrs then drain.  Add Buccaneer blends Mango honey sauce and some chiles and salt. then just cook in a crock pot for 8 or 10 hrs.
By meltedadrenalin - 2/26/2013 5:47:44 PM

BBQ Goose: I know is sounds a bit off, but it’s a winner in my book.  I took it to work and had some of my buddies have lunch with me for “Homemade BBQ” and they had no clue it was goose, and swore it was just like beef BBQ. Most were uneasy at first if I told them it was goose, but everyone went for seconds. I could be they just felt sorry for me, but I thought it was delicious.

Breast the geese, clean them, and soak them in saltwater overnight in the fridge.

Rise and put in crock pot on low-med until thoroughly cooked (I let them cook on low while I’m at work).

Slice the breasts across the grain in thin flat pieces, put in crock pot with a bottle of BBQ sauce, salt, pepper, and splash of lemon juice and cook until tender and pull apart.

Perfect for sandwiches, and keeps well in the fridge for lunches or a midnight snack.