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Thread: Goose breast prep tip.....

  1. #21

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    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.
    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

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  3. #22

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    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

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