Re: Snow Goose: Best way to cook it
[Re: Canvasback2]
#6875010
05/17/20 03:12 PM
05/17/20 03:12 PM
|
Joined: Feb 2015
Posts: 776 MN, USA
star flakes
trapper
|
trapper
Joined: Feb 2015
Posts: 776
MN, USA
|
Please DO NOT BREAST these birds out, as the slob hunters do in wasting the meat, as the wings, legs and back of all geese are delicious. We had too many photos here of "hunters" filling trash dumpsters with dead geese or parts of them, because they were too lazy to take care of the birds. In that plea, to not waste food in a pandemic, and to not harvest more than you are willing to pick, as geese are difficult to pluck, if you do not have a plucker, the way I handle everything from turkeys to geese is to place them into a 16 quart pressure cooker. I have the old Presto heavy aluminum with the rubber gaskets. I built a platform for the birds, out a metal coffee can, to get them up out of the water, and the process then renders the fat out, which can be strong in older birds. Pressure cookers cook 3 minutes for every minute cooking. So two hours coming off of steam will leave you with fall off the bones meat. I put the goose on an aluminum foil bed to help contain it in taking it out. Cooking like this enriches the flavor, without drying out the legs and wings, which baking often does. I am not a bronzed skin eater, so that part is what I trade off, in gaining more portions of meat off the back, legs, wings and neck. I season with salt and pepper, as I like the flavor of waterfowl. There is an old Nash Buckingham recipe that uses current jelly, horseradish and other things which is quite good too with this meat. My Grandfather on tame geese used the goose fat to bake cookies, which had about 3000 calories per cookie, For the wild geese, I just mix in oatmeal and feed out cats, much to their delight. What is left over, I make cold goose sandwiches with mayo and mustard. The leftover is the breast meat, as with pressure cooking I have the meat from the portions which disappear with baking.
|
|
|
Re: Snow Goose: Best way to cook it
[Re: star flakes]
#6875019
05/17/20 03:35 PM
05/17/20 03:35 PM
|
Joined: Dec 2011
Posts: 10,308 MT
snowy
trapper
|
trapper
Joined: Dec 2011
Posts: 10,308
MT
|
[quote=star flakes]Please DO NOT BREAST these birds out, as the slob hunters do in wasting the meat, as the wings, legs and back of all geese are delicious. We had too many photos here of "hunters" filling trash dumpsters with dead geese or parts of them, because they were too lazy to take care of the birds. WOW! Sound like the same great sportsman slob hunters we get and your neighbors states get from MN. That is terrible but I beleive it coming from MN hunter. Seen it!
Give me a fish, I will eat for a day. Teach me to fish, I will eat for a lifetime
|
|
|
Re: Snow Goose: Best way to cook it
[Re: Canvasback2]
#6875714
05/18/20 10:58 AM
05/18/20 10:58 AM
|
Joined: Oct 2012
Posts: 3,897 Wisconsin
Eagleye
trapper
|
trapper
Joined: Oct 2012
Posts: 3,897
Wisconsin
|
I have not tried this recipe but it came highly recommended from a guide:
Tasty Snow Goose Recipe
Over the years snow geese have been given a bad rap in the waterfowling world being labeled as Sky Carp and tasting poorly, hopefully after trying this and other recipes we can help change your minds about this. •The first and most important thing everyone needs to remember is safe and proper wild game preparation. Before any cooking can take place you must thaw if frozen and remove any blood that may have been left in or on snow goose. Also remove any shot, feathers and bone fragments left behind after initial cleaning. This is best accomplished using a salt water brine solution in warm water consisting of two quarts of water and two table spoons of salt. •Dissolve the salt in the water and place meat in solution waiting five minutes, at that time using your hands knead the meat. Doing this will speed in the removal of blood, aid in dislodging of any feathers or other items that must be removed as well as aiding in the tenderizing process. Drain and rinse in cold water, repeat the brine solution again this time using cold water. You may need to do this a few time depending on how well the game meat was cleaned prior to freezing. When you have brined you game meat two or three times, completely rinse with cold water and pat dry. Using a sharp knife remove any and all remaining skin, fat and sinew as well as any feathers that have become dislodged from pellet holes during the brining solution and rinsing steps. •Now we are ready to prepare the snow goose for a meal, taking the breast meat cut each side in to three pieces cutting across the grain of the meat, then with a Jaccard meat tenderizing machine or a fork if you do not have a tenderizer. Place breast meat on a cutting board press machine or fork prongs threw the meat repeatedly, going across the meat then flip meat over and repeat the Process. The more you do this the better and faster the marinade will work and the better the flavor will be. •Sprinkle Mrs. Dash's original blend seasons liberally over both sides of the meat, then place meat into a gallon Ziploc freezer bag and drizzle molasses over meat and knead. You will want to knead the meat so that all of the meat has a light coating of molasses on it, at this time pour just enough soy sauce into the Ziploc to cover the meat. . For those that like a little more bite try adding a 1/2TSP of cayenne pepper and 2 TSP of minced garlic. Remove as much air as possible then seal and refrigerate until the next day, every time some one goes into the refrigerator remove bag and knead. •One hour before cooking remove meat from bag and lightly rinse using cold running water. Wrap meat with a half slice of bacon and place a tooth pick threw the meat to hold bacon in place while cooking on barbeque. As with all waterfowl, the meat should be served on the rare side so do not over cook once the bacon is cooked the goose should be cooked to the proper degree We also recommend serving this meat with a salad, corn on the cob, green beans and a fine bottle of your favorite beer for a well balanced and tasty meal all will enjoy
|
|
|
Re: Snow Goose: Best way to cook it
[Re: Canvasback2]
#6875937
05/18/20 03:00 PM
05/18/20 03:00 PM
|
Joined: Jul 2017
Posts: 1,791 IA
teepee2
trapper
|
trapper
Joined: Jul 2017
Posts: 1,791
IA
|
I like the breast. Mince enough garlic to give each breast a good coating, sorta pat it into the meat, marinate in Dales stake sauce and Italian dressing, with a table spoon of dark mustard added, for a couple hrs., grill to medium rare. The legs and wings go in the crock pot with a can of chicken broth, until they fall off the bone. Then they make a good goose and noodles, or a pulled goose sandwich. One thing about eating waterfowl, it doesn't taste like chicken.
|
|
|
Re: Snow Goose: Best way to cook it
[Re: Canvasback2]
#6875944
05/18/20 03:06 PM
05/18/20 03:06 PM
|
Joined: Dec 2006
Posts: 15,594 MN, Land of 10,000 Lakes
Trapper7
trapper
|
trapper
Joined: Dec 2006
Posts: 15,594
MN, Land of 10,000 Lakes
|
I won't hunt anything I don't like to eat. I don't hunt any geese.
I don't care how nice the hand soap smells, you should never walk out of the restroom sniffing your fingers.
|
|
|
Re: Snow Goose: Best way to cook it
[Re: Canvasback2]
#6875954
05/18/20 03:12 PM
05/18/20 03:12 PM
|
Joined: Oct 2013
Posts: 8,763 East of the Mason-Dixon Line
DelawareRob
trapper
|
trapper
Joined: Oct 2013
Posts: 8,763
East of the Mason-Dixon Line
|
I just don’t understand all the hate for Canada’s and Snow’s they are delicious, I also like shovelers so it may be me.
More for me I guess...
Have a good afternoon everyone
Who is John Galt?
You don't rise to the occasion, you fall to the level of your training.
Semper Paratus
|
|
|
Re: Snow Goose: Best way to cook it
[Re: DelawareRob]
#6876180
05/18/20 06:34 PM
05/18/20 06:34 PM
|
Joined: Dec 2006
Posts: 41,592 Northern Maine
Bruce T
trapper
|
trapper
Joined: Dec 2006
Posts: 41,592
Northern Maine
|
I just don’t understand all the hate for Canada’s and Snow’s they are delicious,
More for me I guess...
Have a good afternoon everyone X2
Nevada bound
|
|
|
Re: Snow Goose: Best way to cook it
[Re: Canvasback2]
#6876245
05/18/20 07:56 PM
05/18/20 07:56 PM
|
Joined: Dec 2006
Posts: 29,750 williamsburg ks
danny clifton
"Grumpy Old Man"
|
"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,750
williamsburg ks
|
any meat animal thats no good just fried with lard in a black skillet, i am not going to shoot. plenty of geese in the world. i am glad some of you like killing and eating them. they need thinned a bit.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
|
|
|
|
|