Anyone have a good goose recipe that wont result in strong taste? Baked, grilled etc. doesn't matter. Thanks

That strong taste is called flavor. Domestic fowl dont have any. Kind of the difference between wild turkey and a store bought.

And the same with turkey the breast can be dry, especially an older bird. The legs and wings neck gizzard and heart and liver are my favorite part.

That said, if you want to disguise the flavor you can slice up breast and add a can of cream of mushroom soup is pretty good

Can also add chicken bullion or ramen soup packets, onions,garlic, cabbage,carrots

Can slice and strir fry, or just plain fry in bacon grease, salt, pepper is good too.

I eat geese pretty regular.

Put them on the grill straight up…dog food!

Goose meat has more absorbable vitamins and minerals, high iron, amino acids. The liver is full of vitamin C probably one of the healthiest meats available for humans on the planet.

Of course, many Americans pallets have been so domesticated to the point that if it dont taste like KFC they wont eat it.

You can also go to the Ducks Unlimited website...there is a lot of good recipes there that you can try or even modify to your liking.

Slice the Breast acrost the grain about 1/2" thick and season w/ Garlic Powder, salt and Pepper and set aside. Get Your Cast Iron Pan heated and add some good Olive Oil and Half of a Large Onion diced. When the Onion is well cooked, add the Breast and cook to as Rare as possible- DO NOT over cook ! Deer Camp favorite - Bob.

Slice boneless breast into strips.Wrap a strip around a scallop,,then wrap a piece of bacon around that.Use skewers to hold together and make kabobs.Marinade in Soy Sauce and Italian Dressing for at least an hour.
then throw on the grill.Do NOT over cook.You will love these.I call them Goose Balls.

Cut breasts in thin strips against the grain, marinate in Italian dressing for a couple hours, then pan fry in butter or bacon grease. Don't crowd the pan and don't overcook

I've grilled goose and duck dozen of times for the trapperman feeds. Never had anyone say they didn't like it. Recipe should be in the recipes forum here on T man.
Ive also used the Italian or Zesty Italian dressing then grilled.
Big thing is not to over cook it.

Mac

Mac's goose at the Tman feeds was delicious!

I pluck mine so the skin is still on. Then I marinade in a citrus marinade overnight and then on the smoker for about 3 hours. Tastes awesome

I need to try that recipe- I usually waste a lot of wine and bacon to manufacture something inedible

In addition- I have also come to the conclusion that my son has the palate of a coyote and I do not trust his recipes when he says he has found a good one.

It’s the blood in the breast that some find objectionable about goose. Soak them in cold water in the fridge. Change the water every day. Soak until clear which can take several days. Then soak in beef broth if you want.


We like to either cook like an Italian beef in the he crockpot or strip and dip in seasoned flour and fried in butter. Dip in sweet and sour sauce.

I've cooked ducks and geese lots of different ways in my life. Some I like more than others some never repeated.

I've been told I eat like a rat will try anything once... But I still haven't eaten any turds intentionally to test that. LoL.

Mac

Firstly I'll say goose is one of my favorite meats and if cooked with care or smoked it is top tier.

Best easy recipe I like is thus

Cut the breast against the grain into thin straps. Place the meat in a zip lock with a small amount of cooking oil, salt, pepper and hot sauce like Frank's red hot etc. Let it sit in the fridge for atleast a couple hours but a couple days is fine as well. Fry it in a pan directly out of the bag.

Super easy, super tasty

Goose Breast Pastrami

Cure Ingredients:
4-6 whole goose breast (8-12 sides), 4-6 lbs
5 tablespoons Morton® Tender Quick® mix
¼ cup sugar
3 tablespoon black peppercorns (whole)
3 whole bay leaves
3 tablespoons garlic powder
½ quart water
2 quarts cold water

Preparation
Trim fat and any silver-skin. Bring all (except cold water) of above ingredients to a quick boil, turn to a low simmer for approx. 15 minutes. Add 2 qts. cold water and stir.
Inject all goose breasts completely with brine. Cover goose breasts with remaining brine solution in covered plastic container. Place in refrigerator for 7-10 days.

Dry Rub
5 Tablespoons kosher salt
4 Tablespoons Paprika
3 Tablespoons coriander seeds
3 Tablespoons brown sugar
5 Tablespoons black peppercorns
2 Tablespoons yellow mustard seeds
3 Tablespoons garlic powder

Mix all above ingredients in a food processor to a course grind. Remove breasts from brine and pat dry. Apply dry rub generously to exterior of the goose breasts.

Place pastrami in my smoker with 2 pans of apple chips and smoke for 2-3 hours. This step is optional but adds alot to the flavor. You can skip and go to the next step.

Place in oven on 180 for 1 hour or until dry (you can skip drying part if you smoked them). Then increase temp to 215 for another 3-5 hours, or until internal temp reaches 175.

Slice thin and enjoy on rye bread with onion, a good yellow mustard and baby Swiss. Or slice thin and serve as a finger food.
Enjoy :-)

It's not so much the taste, but the toughness with most cooking methods, I've stewed them and it's good, fast fry in a pan with or without a flour coating can be ok, you can NOT overcook it, med rare is max.

But if you have a lot of breasts, making pastrami will make you a believer.
Theres several recipes you can find, but basically you cure the breasts with tenderquick, or a pink salt cure. a basic rub heavy with coriander and smoke to 140-150 degrees....eat sliced hot with mustard or cold.

Will make even the most ardent goose hater come crawling back for more....

Don't soak your waterfowl in water. That is not blood, it's myoglobin. Here's a good video explaining it

https://www.youtube.com/watch?v=IfAUu_3pmtA

Goose cooking methods depend largely on type of goose. Resident or Migrator?

Migrating grain fed Canada geese that are actually from Canada can be cooked like a sirloin steak

Resident Canada Geese must be cooked low and slow or ground and made into summer sausage and snack sticks. They are extremely tough due to their diet

Brine them in tenderquick brown sugar and water.
Smoke and eat cold. You won’t eat them any other way again
And people will be begging you for the recipe.
If you want specific info on it I’ll go into detail.
Ideally you will want at least 6-8 breast to make it worth it.

Thanks all. I'll give some of these a try.

On the last one I got, I sliced the breasts cross section end in about half inch cuts, Put them in a crock pot with celery and onions and added beef bouillion and slow cooked until tender or almost falling apart. I served it over mashed potatoes. It was fabulous and simple.

From a previous thread:
For the pastrami - just a quick search on youtube for "meateater goose pastrami" will get you all the info you need

For the bacon wrapped goose nuggets:

1. Remove all silverskin (this is important as they will be unbelievably tough if you don't trim this)
2. Cut breasts into 2" x 2" portions
3. Season to taste (salt, pepper, garlic powder, onion powder)
4. Wrap each nugget in a strip of bacon
5. In a bowl, mix - 1 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp yellow mustard, 1/4 cup ketchup, 1 tsp worcestershire sauce or soy sauce
6. Grill at 275F for 5 minutes, turn and brush with vinegar mixture, grill 5 minutes, turn/brush - continue to turn/brush until bacon is slightly crispy and goose meat is medium rare

I have also had (cooked by others - sorry no recipes but I am sure one could figure it out) goose gumbo and a meatloaf where 50% of the ground beef was swapped for ground goose breast. Both were excellent.

I don't breast geese out unless absolutely necessary . . . don't like waste and other parts make great stew so I smoke them whole and then cut up the whole bird as I want it. Sliced breast with various fruit sauces and smaller pieces for stuffed "poppers" :-)

The ones down here feed on green fields and taste like nitrogen…dog food.

SJA that looks Awesome!

Dang SJA ! Knocked it outta the park, looks great!

NE Wildlife what’s your details on smoked recipe?

Thanks! It's "hors d'oeuvres" I make for special occasions during the season, Thanksgiving, Christmas, New Years, and for our Annual Hunters Party we have here. Last year I did 11 whole Canada Geese. FWIW, these are the two brine recipes I use for smoking Geese:

Whole Smoked Canada & Specklebelly Geese - Using a MasterBuilt Digital Smoker :-)

Brine
1 Goose 4 Geese
2 Cups - K Salt 2 Bxs
“ - Brown Sugar 3 Bags
“ - Apple Juice 1 Gal
5 Tsp - Minced Garlic 3 Tbl

Put CLEANED and PICKED WHOLE geese in CLEAN plastic bags or CLEAN COOLER and pour brine over them. MAKE SURE THEY ARE TOTALLY SUBMERGED IN THE BRINE! Leave in brine for 3 days. Take them out, drain and pat dry.

Then, cut up into 1/4's: Apples, Celery, Onion. I use 2 or 3 “1/4's” of each per goose. Put in Cavity. Smear outside of geese with Log Cabin syrup. Drizzle some inside also. Smoke for approx 3 +/- hours. I try to maintain approx 190 degrees the first 2 hours then maintain approx 170 for the last hour. DO NOT OPEN DOOR during the time. Add Apple, Hickory, Peach, etc. wood CHIPS as desired throughout the smoking process. I DO NOT recommend using Mesquite! Once the 3 hours are up, shut smoker off until cool. Take out geese and let them cool. DO NOT cut into them. I put mine in a fridge for at least a day or two before I carve them to increase the flavor and they will be easier to carve and / or slice with meat slicer. Also, the skin will peel off like rubber which makes it easy :-)


# 2 Smoked Goose Brine
Ingredients:
1 gallon cold water
2 quarts apple juice
2 quarts orange juice
2 cup salt (3 cups Kosher or coarse salt)
1/2 cup brown sugar
10 whole cloves
1 tablespoon ground nutmeg
Preparation:
Pour apple and orange juice into a large pot over a medium heat. Add salt, brown sugar, cloves and nutmeg. Simmer for 15 minutes until salt and sugar are completely dissolved. Remove from heat and allow to cool. Add cold water.
Place poultry in a large plastic container. Pour brine over top. Brine poultry for 1 hour per pound in the refrigerator.

I can all of mine. Best way I've found so far, especially the legs and thighs.

You win !! Looks great.

Ground goose breast makes the best chili.. Just read through the responses and have tried most of them. They are great sugar cured and smoked. Sliced about a 1/8 inch thick then marinated then grilled over charcoal. I just canned some legs and thighs and the meat was awesome. it is such a rich meat full of flavor. Also not to mention snack sticks and jerky.

[quote=SJA]I don't breast geese out unless absolutely necessary . . . don't like waste and other parts make great stew so I smoke them whole and then cut up the whole bird as I want it. Sliced breast with various fruit sauces and smaller pieces for stuffed "poppers" :-)


Now that's how it is done.
One of the old timers at duck camp always said that you treat them like a good woman.
Leave the breast on and the legs for something good to go after.
And what you find stuffed inside is always a delight

we have farm geese that we usually butcher most of the young of the year for the freezer .. wife usually roasts the whole bird in a pan in the oven with some seasoning, boy is it good

I have sliced it up very thin and made Philly cheese steaks with peppers and onions and cheese. Sprinkle steak seasoning on the goose meat quick sear don't overcook.
The other way I like it is cubed up with onions and rice in a stir fry. Made a lot of goose over the years, sadly we have a one goose limit now in NY so haven't done much hunting this year.

DO NOT cut goose breast meat against the grain, The graininess is what keeps the pieces from coming off the circle hooks, especially if there are blue crabs in the water where you catfish.

HUH???????

A serious question…how am I supposed to know if the goose I shoot is local or migrant from Canada?

See how fat they are. Wild Geese 10 > 12 #'s normally around here. Res's 12 ++

A resident goose will have a fat rear end that it drags across the ground. Picture a farm duck waddling. Migrating geese do not have this feature.

Migrating grain fed geese/ducks have a deep yellow colored fat. Resident goose fat is typically more white in color.

The color of the meat itself is even different. Migrating goose meat is a lighter color, resident goose meat is almost the color of liver/much darker

Migrators also will have more tender meat, you will just notice this by skinning hundreds. When you go to pull the skin back on a migrator you can tear the breast meat apart if you pull too hard. You can pull the skin on a resident bird all you want and never tear the meat

The last thing is the coloration of the head. Migrating geese have very bright white portions of their head. Resident geese often have a "muddy" look to their heads

I know these are all very subjective things, but what it comes down to is "you can just tell"

I like that cheesesteak idea

I do not find any of this true with Canada geese here. We have some that winter here, plenty nest here and they all migrate in from the north. I have shot 100's of geese and cranes.

You and I are not dealing with similar birds, that is why. We have shot around 300 geese in NC this season, I'm not pulling these things out of my (This word is unacceptable on Trapperman). I'd say 90% of those are resident birds

When I say resident goose, I mean a goose that has never and will never leave an area of a few square miles. In their lifetime they will never migrate. A goose that winters in your area and leaves is not a resident goose. They live on golf courses, landfills, stormwater ponds, and development sites. They eat cow crap in pastures and trash from garbage cans. They are herbivorous buzzards.

You mention all of your geese migrate in from the North, ours do not. We get some, but not many

I grind most of my goose breasts and mix them 50/50 with ground beef. Makes delicious burger My family can eat over 100 geese a year like that.

This is what we do with the residents. This is about 300 pounds of goose breast meat turned into snack sticks and summer sausage. This was all from September Early Resident Goose Season

I have made 300 lbs of goose and crane sausage in a batch. You may be dealing with geese that are crossed with domestic geese. I have see geese that I felt were a cross between Canada's and domestics. No one said you pulled any thing from anywhere. I just said it does not apply here. Things are different with all kinds of wildlife depending on where you are. One size does not fit all.

I didn't read all the post and am not a gooses hunter lol. I had a buddy that lived to hunt geese. He soaked them overnight in ginger ale and they turned bright white. Then he fried them like chicken. They were delicious.

Ok, so I have to point out that the man who says goose is one of his favorite meats call himself
Donnor survivor….just saying!!!! Please take no offense!!! I’m just kidding.