New Goose Recipe

After messing around with several different recipes I think I'm onto a winner. We ate up all the snow geese this weekend using this recipe and Nicole tells me "You have to go shoot some more!" after eating them cooked this way. Tell me what you think or if there's another recommendation for further tweakage of this recipe. Thanks!

Bacon Braised Goose in Honey Mustard Sauce

Looks good, I'll have to try it. The pic of the sliced breast looks like the perfect temp and texture. Was it better piping hot than it was when they cooled?

Looks good. I have a couple of greenheads hanging in the garage right now, I might try that tonight if I have the curry powder.

Never knew you could make goose taste good with anything... Always goes into the grind for me and the buddies....

Will give it a try though.


Keith

Nicely done Mr. Endsley, going to have to try that......and your next blog should be how to train your wife to say "You have to go shoot some more"

Tastes about as good as the coho you were feeding to the dog.

Goose is pretty good grilled. I cook it just like you make a flank steak or tri-tip. Really rare.

The best goose is the speck or White Front. They are the mildest goose I have ever had, I can eat them almost any way (cept overcooked).

I've only tried this one with canadas but it's good....
skin goose
Make mixture of olive oil,salt,pepper,lots of chopped rosemary,challets and fresh ginger. When you are done with the mixture you are looking for a pretty viscous product. Coat the goose with the stuff. When coated the goose looks like it has a green coat on.
Cook at 500 for an hour or so (use a meat thermometer). Let rest for 10 minutes.
Carves up awesome and tastes like a mixture of beef and lamb. I know ...hard to believe but I've done dozens of honkers this way and they are fantastic.
Eventhough you have skinned the bird the smoke will be the only negative deal here the last 15 minutes or so of cooking so be prepared with a good oven hood or open windows.
Hot and fast is the key to excellent wild game cooking.
Rocket Red is right....rare.
I take mine out of the oven at 135 degrees.

500 for an hour with a bird covered in olive oil??? I bet you do get a bit of smoke off that.

Get the blood out and keep em rare and wild game can be incredible.
Hot, quick and strait to the plate

I was with Keith about duck and goose until I came up with this combo. The meat tasted better once it had cooled a little bit. Need to go easy on the Kosher salt, as it's easy to overdue do it with that stuff.

As for the wifus...I still can't tell if it's a trick or not. One can never be too careful!

It's a trick---run like hell!!! (just kiddin)

That is the money temperature. I do the same on the grill. I actually have been eating Andy's elk at that temp too, off the grill and it is the shizz, but tougher than mallards.

Andy's bull was big and old. The burger tastes great but the steaks will work your jaw muscles a bit.

Glad to know it wasn't just me, but I figured that a little bit, since I left the meat nice and rare I thought that it had to be the meat itself that was tough.

Yah, the burger is great as far as flavor/texture.

Hey Dogfish, save me some of that "tough" bull elk......I promise to post how good it really was

Did you marry Nicole, Robbo?

The "M" word...no she hasn't given me an ultimatum yet

..

I hate those, I tend to end up single when that happens.......

Keith

Last I talked to her (yesterday) she seems ta be expectin somun fer christmas!

LOL...all I can say is I'm working on it.

I always figured you for a stand up kinda guy!

Robbo -
Glad you enjoyed the geese.

The wife and I eat a fair amount of waterfowl. Stroganoff is of my favorite ways to fix snows is take the breast from a goose (after 24 hour soak in salt water), rinse in freshwater, pat dry and cut the breast in strips.

In a baggie put flour, old spice seasoning and cracked pepper. Coat each stripby shaking in the baggie and saute in olive oil. Add the goose strips to your favorite stroganoof recipe. A quick and simple recipe is after removing the goose strips saute sliced onion and mushrooms in the same pan. At the same time put the pasta on the cook. Once the onion and mushrooms are brown add some white wine and allow to simmer while the pasta finish cooking. When the pasta is done add a can of mushroom soup to the wine sauce and then the goose strips. Drain the pasta and mix with the sauce and geese and serve with your favorite fresh steamed vegetable and glass of wine.

Another recipe from a friend is to make chilli. Take goose breasts (I allow one per person) and slow cook them in onion soup for several hours (I like to cook them for 3 or 4 hours). Cool the breast and then "pull" the meat. Use the meat in your favorite chilli recipe using the onion/goose stock for any fluids needed . Allow everything to simmer for an hour or so while you bake fresh corn bread. Again serve with your faorite beverage.

Virtually everyone I have served the above to have enjoyed the meal and most would not recognize either dish as being wild meat.

I have a bowl of fillets soaking right now. I was think about using a couple in a duck soup but now I may have to try your recipe. Love this time year; between the salmon, waterfow, and pheasants have been eating well.

Bon appetite
Curt

Love this time of year too. Last night we ate mallard and pintail fajitas (another really quick and easy way to make great meat), and tonight I went into the wayback machine and made some SOS out of Andy's elk burger, and some chantrelles I dry reduced a couple of weeks back.

I remember my mom making that when I was a kid (out of regular cow burger), my kids went crazy for it tonight. It was not healthy, but that is some comfort food to be sure.

I'll definitely be trying the stroganoff recipe after we get back from vacation. Thanks for posting that Smalma!

Forgot about SOS...another use for the venison hamburger in the freezer. Thank god for cholesterol meds.

I used ta do the stroganoff thing a bunch---till she seen me toss in the goose and duck meat, game over after that.