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Thread: Goose cutlets yum yum....

  1. #11
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    Quote Originally Posted by Hawkman View Post
    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.
    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.

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  3. #12
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    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.

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