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Thread: Goose breast prep tip.....

  1. #1
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    Default 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.





    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
    "Everything is easy when you know how"
    "Meat is not grown in stores"

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  3. #2
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    nice this is what i do as well, I do the same for rabbits and hare.
    "Give a man a fish and he eats for a day, Teach a man to fish and he eats for the rest of his life"

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    A great tip.

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

    Roger270

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    Clear water or are you using brine at same time?

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    Quote Originally Posted by DGM999 View Post
    Clear water or are you using brine at same time?
    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....
    "Everything is easy when you know how"
    "Meat is not grown in stores"

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    Great idea, thank you and also for the recipies earlier
    Mark Snow, Libertarian Nepean, for 2019, Chairman - Ontario Libertarian Party

  9. #8
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    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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    Quote Originally Posted by Doug View Post
    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.
    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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    Quote Originally Posted by finsfurfeathers View Post
    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.
    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.
    "Everything is easy when you know how"
    "Meat is not grown in stores"

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