Goose cutlets yum yum....

Once I remove the breast I wash them really well under the sink (tap) water running cold. I squeeze the breast pretty good so all the blood drains. Every time you squeeze the breast. blood comes out allowing the breast to absorb fresh clean water (I find this take the wild gamy taste away)....
I then let the breast sit in cold water in the fridge for a few days, draining the water a couple times a day, replacing with clean water.... The fresh clean water gets absorbed in the breast turning it to a nice fresh pink colour.... Now you are ready to cut them into 3 slices... So each breast should give you 3 cutlet size portions...

Beat the sliced breasts
Top the breast with some salt and pepper
Drop the sliced breast into the beaten egg bowl and mix it well getting the beaten eggs all over the sliced breast....
Now place the breasts in the bread crumbs and with the palm of your hand, press the crumbs onto the breast slices...

With a quarter inch of cooking oil (getting it really hot) slowly drop the breasts into the oil for 40 secs, then flip for 40 secs.... now remove the partially fried cutlets out of the deep frying pan and put them onto a cooking sheet.
Place some Italian sauce, some parmigiano cheese and some mozzarella cheese on top.
Throw it into the 375 degree over for 12 minutes... Comes out very tender and tasty...

Here`s the visual :)

The Prep
https://live.staticflickr.com/65535/...68ffbc31_c.jpg

Cooking it...
https://live.staticflickr.com/65535/...20b72c71_c.jpg

Final Product.....
https://live.staticflickr.com/65535/...8dba996d_c.jpg

looks good

Looks great! Hope I can harvest a goose and give it a try. Nice alternative to the slow cooker type recipes.

Very nice!

I'm a skins on pan fried like-a-steak kinda guy when it comes to goose.

-Nick

Looks delicious thanks for sharing and making me hungry so early in the morning lol.

Enjoy the good eats.

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now that is interesting. Might have to try that if I get another goose. Although I like the taste of goose so would not put in the water.

That does look good! I've never really liked goose so I put it into italian sausge. I do like it that way but your recipe looks like a good alternative.

Yum, Yum, thanks for new way to change the flavor. I brine in Salt water for 24 hrs (after slicing into 1/2 wide strips), soak again for 24 hrs fresh water (change twice) and then use meat as filler for stir frys or deep fried "chicken strips"

Nice cooking tip fratri. Thanks for that.

I don't get many geese, but IF once in a blue moon I bring one home, then I soak the meat in milk as a friend taught me years ago.
Change the milk after 24 hours and the pieces are ready for cooking after 48 hours.

Either way, this is added motivation to get out and hunt. :)

Quote:

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Originally Posted by Hawkman

Nice cooking tip fratri. Thanks for that.

I don't get many geese, but IF once in a blue moon I bring one home, then I soak the meat in milk as a friend taught me years ago.
Change the milk after 24 hours and the pieces are ready for cooking after 48 hours.

Either way, this is added motivation to get out and hunt. :)

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I'm surprised you guys soak your birds for as long as you do. My birds don't get soaked at all. I cook them with just a rinse!

Here's my favourite recipe for ducks and geese -- it's fantastic. My wife and I have it a couple times a week, and it never gets old : https://honest-food.net/how-to-cook-duck-breasts/

We always add a black currant or blueberry and rosemary butter sauce on top and it's to die for. Keep it RARE!

-Nick

Quote:

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Originally Posted by Hawkman

Nice cooking tip fratri. Thanks for that.

I don't get many geese, but IF once in a blue moon I bring one home, then I soak the meat in milk as a friend taught me years ago.
Change the milk after 24 hours and the pieces are ready for cooking after 48 hours.

Either way, this is added motivation to get out and hunt. :)

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I don't understand why you would soak a goose in milk ???
WE, my wife and I were fed a meal of roast goose that was done that way by friends, both my wife and I found the goose flesh to be very bland and tasteless. If we hadn't seen the carcass in the roaster, we would never have known/guessed that ir was goose that we were eating.

I also don't understand why people go to such extreme to remove all the blood (flavour) from wild game.
If they want a tasteless protien to which they can add flavour it would be a whole lot easier to just buy Tofu. Does anyone ever consider doing this too a Venison steak, or a Beef steak?
There are so many great recipie on the web for waterfowl, just ignore any that require you to remove the flavour from the meat prior to cooking.
For example a fast quick flavourful recipie, just remove any shot, rinse to remove dirt and feathers, slice thinly against the grain. Stir fry over high heat until browned, set aside, fry onions in the same pan, add 1 green and red pepper, fry, add a packet of Tortilla Seasoning, return meat to pan, reduce heat. When meat is heated thru serve in warm tortilla shells.

Well guys, I only soak the goose meat in milk as described because I once had a bad tasting one and my friend taught me the milk trick.
Anything else gets a rinse and then goes into the pan or the pot. To each his own I guess, eh?

It would be nice for me to get ANY kind of waterfowl in ANY given year, regardless of the cooking technique!

I am new here, and am going to chime in.

I was told about the buttermilk trick, and tried it once just for my own curiosity. I prefer a rinse in water. I love the flavor of goose meat! We processed about 40 geese in my garage last year.

All my buddies that hunt geese come to my house after the hunt. Even if I didn't hunt with them that day. I help clean birds, and in return I get all the drums and thighs! You would be amazed how much meat you can get from a de-boned goose thigh. And once you learn the trick to de-bone them, it's actually very quick.

Goose jerky is one of my favorites, but really bad for getting stuck in your teeth!

I grind a lot of goose meat and use it anywhere I would use ground beef. The taste is very similar IMO.

Another great meal is to slow cook it in a crock pot with a cut up orange and a box of beef broth. When it's done, tear the meat apart with a fork, and prepare the exact same as pulled pork (mix it up with your favorite BBQ sauce). Then use that meat for sloppy joes, wraps, quesadillas or what ever else you feel like.

My kids LOVE goose meat!