Goose breast prep tip.....

The goose breast on the left is from this mornings bird, the ones on the right from yesterdays birds. Notice the difference in colour. The left ones all full of blood keeping the meat dark red, the ones on the right bright pink.

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In order to remove the goosey gamey taste you need to remove as much blood as possible, I do that by squeezing the breast as hard as I can under running cold water. Every time I squeeze the breast the blood drains and gets replaced with water, do that for a couple minutes and then place the breast in a pot of water. (Make sure you remove any blood clots as welI)(Oh to remove the blood clots I usually run a fork through it, acts like a rake) Place the pot of water in the fridge for at least two days, occasionally draining and squeezing out the blood until the water remains clear which usually takes a couple of days...

Now after a couple of days once all the blood has been replaced with water you are good to cook without that goosey gamey taste. At this point if you really wanted to, you can take it one step further by draining and squeezing out the water one more time then leave it in some sort of marinade for another day.....This will allow your marinade to penetrate the breasts making them taste even better...

Happy Eating :)

nice this is what i do as well, I do the same for rabbits and hare.

A great tip.

Thanks for the tip Fratri,
going to try that for sure.

Roger270

Clear water or are you using brine at same time?

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Originally Posted by DGM999

Clear water or are you using brine at same time?

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Just clear water, rinse as often as you can. I probably take it out of the fridge 2 or 3 times a day, run it under cold water again, squeezing the remaining blood out. As the blood gets squeezed out water is sucked in.
After a couple of days the water will no longer look stained, it will be clear that's when its best to marinate or cook....

Great idea, thank you and also for the recipies earlier

to each their own... I kinda like my goose tasting like, well, goose, that's why I hunt them.

Nothing better then a juvie goose breast pulled from the steak marinade, thrown onto the hot grill, a little BBQ sauce, and blood on the plate when you cut into it, well at least cooked no more then medium rare. Goose is good when cooked right, don't water it down!

It is a red meat like beef, treat it as such.

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Originally Posted by Doug

to each their own... I kinda like my goose tasting like, well, goose, that's why I hunt them.

Nothing better then a juvie goose breast pulled from the steak marinade, thrown onto the hot grill, a little BBQ sauce, and blood on the plate when you cut into it, well at least cooked no more then medium rare. Goose is good when cooked right, don't water it down!

It is a red meat like beef, treat it as such.

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I do a shorter soak to remove clots and excess blood however like you prefer meat to taste like the animal it came from or else might as well just eat chicken.

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Originally Posted by finsfurfeathers

I do a shorter soak to remove clots and excess blood however like you prefer meat to taste like the animal it came from or else might as well just eat chicken.

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Please feel free to share your recipe(s).... more than willing to try something different...the more recipes we can choose from the better off we are.

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Originally Posted by fratri

Please feel free to share your recipe(s).... more than willing to try something different...the more recipes we can choose from the better off we are.

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Copied from another board but is a recipe I use only difference I leave breast whole as like the longer strands when pulled, Also use a pressure cooker too speed up cooking time
Pulled Goose (just like pulled pork)

4-6 goose breasts cut into 2" cubes
1cup apple juice
1/2 cup apple cider
1 tbsp ground white pepper( black is fine)
EVOO (olive oil)
Diannes chicken n rib bbq sause.

Brown the cubes in a frying pan with the olive oil ( don't cook, just sear the edges) You can skip this if you are in a hurry but it tastes much better this way.

Put all the cubes in the crock pot, add apple juice and cider and the pepper.
Slow cook for at least 2 hrs or untill meat starts to fall apart. ADD APPLE JUICE IF IT STARTS TO GET DRY.

stir every now and then, once the meat starts falling apart you are done.
Use a fork and tongs and pull the meat apart (only time you can pull your meat and not get looked at funny)

Drain excess juice, Mix in 1/2 bottle of BBq sause and serve on fresh buns or bread. Add Cold beer in a frosty mug if available.

Also you can fillet of the outer silver skin, remove the inner muscles and silver skin from the under side slice across the grain on a bias thinning and ust the meat in any of your favourite stir fry recipes.

Ok, so to celebrate the arrival of October here is a time appropriate recipe. Serve it with some sauerkraut, perogies, a tall cold beer (try Mill St. Tankhouse Ale... nice hoppy and spicy flavour, a little heat to it, a perfect match) and you are having a great fall meal.


I believe I got the link to The Wild Harvest Table (http://www.wildharvesttable.com/) from someone on this site, regardless there are a number of good recipes for wild game on the site. I followed the recipe found below except with the first 2 breasts, I left them in the slow cooker too long, I was out so it ended up being 7 hrs, the second 2, I only did for 4 - 41/2 hrs. I always have had a slow cooker make things more tender the longer they were cooked, not so with this, the first 2 were slightly dryer the the last 2... all have been good. Last night I made a Ruben that melted in the mouth, the meat is so good we have almost ate a whole half just alone, no bread, mustard or sauerkraut, just eating it like jerky.






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Here is the recipe, I got my Curing Salt from a local butcher shop:






Corned Goose (or venison)


4 goose breast pieces (from 2 birds) or a 3-5 lb venison roast
2 quarts water
1/2 cup canning or pickling salt
1/2 cup tender quick salt (this is a curing salt which contains nitrates and should not be substituted for food safety reasons, color and taste. A common brand is Morten Tender Quick)
5-6 whole peppercorns or 1 T. cracked black pepper
3 T. sugar
2-3 T. pickling spice
6 crushed garlic cloves
1 T. thyme (optional)
1 t. crushed red pepper flakes (optional)


Bring the water, salt, sugar, and spices to a boil for a few minutes (all of the ingredients except the goose!) and then remove from heat and allow to return to room temperature or colder. Place the boneless, skinless goose breasts in a glass, ceramic or plastic container that is large enough to hold the goose with a few inches of head space. Do not use a metal container. Pour the cooled brining liquid over the goose meat to cover it. Cover the container with a lid or plastic wrap and place in the refrigerator for 5-7 days, turning the meat occasionally. Remove the goose meat from the brine and cook it in a crock pot or dutch oven by covering the meat with clean water and allowing it to simmer for 3-5 hours until tender. Cut it into thin slices for serving with mustard or sauerkraut.


Note: The same recipe can be used for a 3-5 pound venison roast.

Quote:

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Originally Posted by fratri

The goose breast on the left is from this mornings bird, the ones on the right from yesterdays birds. Notice the difference in colour. The left ones all full of blood keeping the meat dark red, the ones on the right bright pink.

http://i301.photobucket.com/albums/n...psf44c6b4c.jpg



In order to remove the goosey gamey taste you need to remove as much blood as possible, I do that by squeezing the breast as hard as I can under running cold water. Every time I squeeze the breast the blood drains and gets replaced with water, do that for a couple minutes and then place the breast in a pot of water. (Make sure you remove any blood clots as welI)(Oh to remove the blood clots I usually run a fork through it, acts like a rake) Place the pot of water in the fridge for at least two days, occasionally draining and squeezing out the blood until the water remains clear which usually takes a couple of days...

Now after a couple of days once all the blood has been replaced with water you are good to cook without that goosey gamey taste. At this point if you really wanted to, you can take it one step further by draining and squeezing out the water one more time then leave it in some sort of marinade for another day.....This will allow your marinade to penetrate the breasts making them taste even better...

Happy Eating :)

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I like the taste of geese. I love ducks too but geese are way more milder but a bit chewy.

So what's the deal with days of squeezing out all the flavour.
If you hate it that much, maybe you should try hunting something else that you actually like to eat.

Quote:

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Originally Posted by finsfurfeathers

Copied from another board but is a recipe I use only difference I leave breast whole as like the longer strands when pulled, Also use a pressure cooker too speed up cooking time
Pulled Goose (just like pulled pork)

4-6 goose breasts cut into 2" cubes
1cup apple juice
1/2 cup apple cider
1 tbsp ground white pepper( black is fine)
EVOO (olive oil)
Diannes chicken n rib bbq sause.

Brown the cubes in a frying pan with the olive oil ( don't cook, just sear the edges) You can skip this if you are in a hurry but it tastes much better this way.

Put all the cubes in the crock pot, add apple juice and cider and the pepper.
Slow cook for at least 2 hrs or untill meat starts to fall apart. ADD APPLE JUICE IF IT STARTS TO GET DRY.

stir every now and then, once the meat starts falling apart you are done.
Use a fork and tongs and pull the meat apart (only time you can pull your meat and not get looked at funny)

Drain excess juice, Mix in 1/2 bottle of BBq sause and serve on fresh buns or bread. Add Cold beer in a frosty mug if available.

Also you can fillet of the outer silver skin, remove the inner muscles and silver skin from the under side slice across the grain on a bias thinning and ust the meat in any of your favourite stir fry recipes.

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I just did something similar to this but I quartered the entire bird and found the legs WAYYYY better than the breasts by this method. The legs reminded me more of lamb shanks and were still goosey without being as gamey - nice middle ground the texture was better. It looks like most guys just breast out their birds but there are a lot of nice cuts (ok sure they are a lot smaller) on the rest of the goose.

I just slow cooked with vegetable broth then mixed with bbq sauce - the wife was happy and that means I'm not eating my game alone!

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Originally Posted by Tom Riddolls

I just did something similar to this but I quartered the entire bird and found the legs WAYYYY better than the breasts by this method. The legs reminded me more of lamb shanks and were still goosey without being as gamey - nice middle ground the texture was better. It looks like most guys just breast out their birds but there are a lot of nice cuts (ok sure they are a lot smaller) on the rest of the goose.

I just slow cooked with vegetable broth then mixed with bbq sauce - the wife was happy and that means I'm not eating my game alone!

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Yes the whole legs are good however ever I find they require slightly different cooking than the breast. When I process my geese breast, legs, and wing drumstick get packed separately to facilitate optimal cooking for each part.

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Originally Posted by johny

I like the taste of geese. I love ducks too but geese are way more milder but a bit chewy.

So what's the deal with days of squeezing out all the flavour.
If you hate it that much, maybe you should try hunting something else that you actually like to eat.

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The point is he found a way to make it palatable form him. Taste is personal and if He enjoys goose done that way good for him as he is using the game.

Quote:

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Originally Posted by finsfurfeathers

Yes the whole legs are good however ever I find they require slightly different cooking than the breast. When I process my geese breast, legs, and wing drumstick get packed separately to facilitate optimal cooking for each part.

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Same here. I tend to make a lot of soup snd stew with the legs and thighs, I put them in a stock put with onion, carrots, celery and spices to taste, cover with a mild beef stock, boil then reduce to simmer until the meat falls off the bones. I strain the broth, discard the vegetables and bones, then make a stew/soup with the broth and meat. I just follow my favorite beef stew/soup recipie... would be perfect for a wet miserable day like today.


A buddy saves them whole, does a slow roast in the oven, then into another oven proof pan with a pasta sauce, allows that to cook further and covers with mozerella cheese... he loves it.

Quote:

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Originally Posted by johny

I like the taste of geese. I love ducks too but geese are way more milder but a bit chewy.

So what's the deal with days of squeezing out all the flavour.
If you hate it that much, maybe you should try hunting something else that you actually like to eat.

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Hey johny, how about you add something positive to this thread...Share with us some of your recipes....

Quote:

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Originally Posted by johny

I like the taste of geese. I love ducks too but geese are way more milder but a bit chewy.

So what's the deal with days of squeezing out all the flavour.
If you hate it that much, maybe you should try hunting something else that you actually like to eat.

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So how do you cook it?

GOOSE RAGU


1-2 Tbsp olive oil

1 Canada goose breast (about 12-16 oz.) lightly seasoned with salt
1 medium onion chopped
2 crushed garlic
2 tsp fresh rosemary chopped
½ oz. Porcini rehydrated in some stock
¾ cup red wine
2 cups stock
28oz. canned tomatoes each cut in half and fully drained
1 ½ tsp salt
Pepper
1 pound pasta

In saucier, heat oil on medium-high. Fry goose try well browned on one side. Turn over and fry other side till browned.
Fry onion slowly in same pan with same butter and oil.
Add the garlic and rosemary. Stir for a minute.
Return the goose. Add wine. Simmer for a minute.
Add tomatoes, Porcini, stock salt and pepper.
Cover and simmer slowly for 1 hour.
Remove goose and cut up finely when it has cooled.
Meanwhile boil down the sauce. Add the chopped goose when the consistency is good. Use a hand blender to puree.
Serve over pasta.

Chunky Variation.
Double the meat, use only one cup of stock, tomatoes should be diced and leave everything else the same. Omit the immersion blender step.
Cut partly defrosted meat into ¼ inch cubes.
Fry in batches in olive oil. Don’t stir fry. Sauté them till well browned.
Then do the onions… add everything else including meat.
Simmer till it is thick. May need to remove lid to help evapourate.
Final Ragu should hold together in a thick mound on plate.
Serve with crusty bread.

Geese are tasty and do not need brining, milk soak or other techniques to "get the gamey taste out"
But they are chewy.
I've been able to tenderize almost all hunted animals by leaving the meat in the refrigerator for several day but geese do not respond to this technique.

So to eat them without stewing like my previous recipe or grinding them into Italian Sausage which is fantastically tasty, I have only one other technique.
Schnitzel
Use a very sharp knife and plane several thin slice of meat from each breast.
Use a meat mallet the hammer each piece a bit thinner and thereby tenderize it more.
The do the usual flour, egg wash and bread crumb mix.
Fry in clarified butter or lard.
Hammering tenderizes it plus you still get to taste the goose

The legs are best added to the sausage bin.
By the end of the year: legs and scapular meat of mallards and other early season dabblers, plus all the big diver ducks, plus coots, plus legs and scapular meat of geese adds up to many pounds of meat.
And makes a fantastic Italian duck/goose sausage.

6 lb. Meat (20% fat)
1 ¼ tsp fennel seeds
6 tbsp craisins (finely pre-chopped) then put it through meat grinder with meat for even mix
1 tsp red pepper flakes
1 tsp Cure #1 in 1/3 cup water
5 tsp salt
1 tsp garlic powder
1 ½ tsp white pepper
2 tbsp parsley chopped finely
¼ tsp clove powder
1/3 cup soy protein concentrate
1/3 cup skim milk powder

Grind the fennel and pepper flakes in a spice grinder.
Mix with the other dry ingredients.
Mix with the meat.
Stuff into 35mm casings