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