Anyone Deep fry a goose

[SAXIS ISLANDER]

Sorry guys no pics as my new laptop just took a Chit and has to go in for Warranty Repair. It did however, turn out awesome! I let it age for 5 days in the fridge and then soaked both whole geese in saltwater for a day and a half (changing out the bloody water twice). Let it dry overnight and about 3 hours before frying it I injected the geese with a whole bottle of Lawry's Hawaiian Marinade (stained to pass through the injector) Peanut Oil temp to 325 and fried each goose 12 minutes to a breast temp of 150. It was perfect. Much better than roasting it in the oven. It was moist tender and flavorful! Everyone, and I mean everyone except one person, absolutely loved it! Of course the girl is a steak and potatoes person who wouldn't know good food if it slapped her in the face.

I also did some goose jerky using dales as a seasoning and it also turn out great. Goose match well with the 2008 vintage of gunners punch that was made. (good stuff there CL!)

-D

Capt. D. It takes a brave soul to dump that much liquor into a punch bowl! Anytime that it's made, short term memory loss is soon to follow.

[WAHOONBOX]

YOU MUST HAVE A VERY LARGE FRYER TO FRY A MOOSE DENNIS.....I MEAN....GEEZ....WOULDN'T THAT


O.......I SEE NOW....

[Wild Life Management]

Nice Dennis, you didn't take any shortcuts did you. Sounds like the all the prep work paid off.

Can I come next time?

[Hroonk]

Just saw this thread and though I'd chime in....I'm known for an annual Fry Party where I clear EVERYTHING out of my freezer that can be fried. Typical menu includes one or two turkeys, 8-10 geese, moose steak and deer steak...oh and 3 friers with LOTS of oil.

For the geese, I don't do all the prep as listed before...just thaw the geese and inject with different marinages. I used cajun mostly, but always use a dry rub on the outside and let stand for about 1 day. For the rubs, I prefer montreal stake seasoning, roast rub mix, or JO seasoning.

Oh yeah, I also smoke a bunch of goose breasts while setting up the day of the party - just rub them with JO and smoke for 3 - 4 hours, comes out like pit beef!

Good grub and good party!