From the field to the table

Skin them out right away (cool them off as quickly as you can)
Wash meat when you get home, let the breasts and legs sit in cold water overnight changing the water as it turns red....
24 hrs later, cut the breasts up into manageable cutlet size portions. (3-4 cutlets per breast)
Remove as much silver skin as possible.
With 3 scrambled eggs, some salt, pepper and oil, mix all together, then add breasts and let sit overnight in fridge.
Remove each breast and place/press breadcrumbs into the breasts.....

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Give them a quick fry in oil.... Maybe 45 seconds each side...

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Then remove them and place on a baking sheet....
Adds some Italian Sauce, some mozzarella and parmigiana cheese and place in the over for 8 mins...After the 8 mins @ 375 degrees remove and add your side dish. They come out tender and taste great.

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PS..... The legs, go in the freezer and will be placed in the crockpot...

Thanks for posting this, I don't shoot many geese but I find it tough to cook them into a recipe I enjoy. I usually pluck them but it's a bit of work, the last one I shot has a nice layer of fat so I thought it would be a shame to skin.

Do you ever save the wing for the pot? I try to cut them at the first joint and save the larger piece close to the body for stewing with the legs.

looks very good

Ya.... looks great

Nice work .

Looks amazing thanks for sharing

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yum! great recipe. i shot my first goose of the season but promised my kids the first 5 geese would go into pepperettes. time to shoot more geese to make this one!

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Originally Posted by dean.f

Thanks for posting this, I don't shoot many geese but I find it tough to cook them into a recipe I enjoy. I usually pluck them but it's a bit of work, the last one I shot has a nice layer of fat so I thought it would be a shame to skin.

Do you ever save the wing for the pot? I try to cut them at the first joint and save the larger piece close to the body for stewing with the legs.

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I don't save the wings..... Give the goose breasts a try this way, I am sure you will like it....... I often bring it into work and share with many non-hunters. All seem to enjoy it... Most of them are also surprised that there is a goose season. Sharing the harvest is a good way to educate too.... :)

Nicely done!

Those surely look great.

I may just have to give it a shot if one or two happen over the duck spread this weekend. Sadly I don't have a goose "go to", yet..

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Awesome


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Quote:

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Originally Posted by dean.f

but I find it tough to cook them into a recipe I enjoy

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Essentially sub it for any recipe that calls for beef. Like beef in a stew or in the form of ground meat cook it through -- if it's being cooked on the BBQ or pan seared, keep it rare!

I grind 75% of the birds I shoot, and save the other 25% for fresh recipes.

-Nick

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Originally Posted by Sprite

Essentially sub it for any recipe that calls for beef. Like beef in a stew or in the form of ground meat cook it through -- if it's being cooked on the BBQ or pan seared, keep it rare!

I grind 75% of the birds I shoot, and save the other 25% for fresh recipes.

-Nick

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I've tried a few sausage and pepperettes that were great, do you grind the goose meat by itself or add domestic meat with it?

I did a beautiful rare roasted goose breast but when I tried it again with a bird that had less fat later in the season it was just about inedible.

I'll be making some kind of stew or chili this year with my birds. But it's always nice to try different things.

Looks amazing! Always happy to hear new ways to prepare game.

We breast out geese and do them in the crock pot with some chopped up apricots and a little JD :thumbup: