Goose

[seaphase]

Any ideas on a new/good way to cook goose breast?

[giantfan]

Don't know how they did it but I once had goose served just like beef stew over egg noodles.

A friend of mine would give all his geese to a local spanish restraunt and they would hook him up when he came in.

One day I went in there with him for some lunch. We had a couple of beers while looking at the menu and before we ordered anything they came out with a huge platter that looked to me like beef stew.

After I ate half my plate my buddy told me that this was a goose he shot the day before. I didn't believe him untill the cook came out of the kitchen and thanked him for the birds and ask him how he liked it.

It was just like beef stew with a brown gravy. MMMMMMMMMMMMM

[marlineer]

I take the Goose breasts and carefully cut the breasts into cubes about 2"x2". I remove all cartilidge and sinew and put the cubes into a "special marinade". I prefer to use Chicago steak house by A-1 along with some sugar, spices, garlic and Accent (tenderizer). I also add some Stubbs BBQ sauce and some sweet and sour sauce. I put the Goose cubes into the marinade for about 24hrs. When ready, I use bamboo skewers and wrap each cube in hickory smoked bacon. I alternate the Goose cubes with sliced london broil and hot sausage. Off to the grill to cook. Do not char them!. They are awesome when dipped in a horse radish sauce or Your favorite dip.

[seaphase]

That sounds great

[Thin Blue Line]

I like to take the breast and soak them in a brine solution for a while. Then I soak them in milk in the fridge for a few hous...Take them out and dip them is seasoned flour, then a beaten egg, and then bread crumbs, and fry them in some olive oil.

Its like chicken cutlets but goose...

[flatbottom]

here is a simple recipe I had this evening

Breast out the goose

Trim away the fat

Soak in a brine of kosher salt and water. I mean cover the breast white. In 12 hours rinse and do it again.

Ok time to rinse with cold water.

Lay the breast "flat" and trim all the fat and silver membrane. Butter fly the breast. Then place the breast in between wax paper. Smash the chit out of it until it gives up or tender. What ever happens first.

Ok now sear the breast in a little olive oil and set aside.

Chop an onion, three stalks of celery and a small "Box" of mushrooms. Salt and pepper as you like it. Cook until onion is clear or just beginning to caramelize. Add the breast back into the onion, celery and mushroom.

Now sprinkle some balsamic vinegar and cover. Allow the breast to cook for another 30 minutes while you set the table and have a drink.

Serve and slice at a 45 degree angle. Thin slice is better.

That is it !!!!

[stanley111]

I rub olive oil on both sides,course ground black pepper,sea salt,fresh garlic pressed to taste then lay one or two fresh rosemary stalks on top and let sit for about an hour.Next heat a cast iron frying pan at high,no oil or seasoning, preheat oven to 350,place breast in frying pan and seer for about 2-3 minutes each side/brown.Then place frying pan in the oven for another 3-5 minutes depending on how well done you like it, I like mine rare.Next take some black currant jelly and some brandy or madiera and melt to hot liquid.Add some sticky rice a good bottle of red wine and you are in heaven ! Good luck, do not over cook or it will be very tough.Remove all fat and skin before preparing.

[GRogers]

Is goose lean like turkey and chicken or fatty like duck?

[Bird Dog]

We've always made jerky..........that or Italian dressing and wrapped in bacon on the smoker.

You need to pound the shit out of the meat

[stanley111]

Goose is very dense/thick so over cooking makes it like leather
cook it rare and it is great.