Mathews Inc. :: View topic

through

#1: goose breast Author: bigbuck1, Location: glen allen, va

Posted: Sun Feb 15, 2009 4:18 pm
—
hey guys,

i know its off the beaten path, but i got some goose breast and im looking for some recipes for them. let me know if you got any you would recommend

#2: Author: L.O.S.T.Arrow, Location: Alberta Canada

Posted: Mon Feb 16, 2009 3:05 pm
—
Big Smile

Some of my friends here had a bunch of birds and made jerky out of the breasts...OMG..hands down best jerky I have had in many years..
use and prepare as per normal recipe..

Many dont like wild goose/geese because they are a little greasy...useing the jerky method drains grease away and makes outstanding jerky...use drip trays and empty so spot fires dont occur.

Thumb Up

Neil

#3: Author: shacklehunter, Location: Pa.

Posted: Mon Feb 16, 2009 8:08 pm
—

L.O.S.T.Arrow wrote:

Neil

Jerkey is the only way I can eat it. Peace

#4: Author: PA_MATHEWS_MAN,

Posted: Wed Feb 18, 2009 2:07 am
—
Crockpot in BBQ sauce Thumb Up

#5: Author: L.O.S.T.Arrow, Location: Alberta Canada

Posted: Fri Feb 20, 2009 12:39 pm
—

PA_MATHEWS_MAN wrote:

Crockpot in BBQ sauce Thumb Up

Yes we know ya are, when your doing up those wings you should be more careful with the BBQ sauce.....but whats yer point. Typotux shrug

#6: Author: Flinchy,

Posted: Fri Feb 20, 2009 3:49 pm
—
Cook them in a crock pot with onion soup mix, carrots and potatos. When they are cooked, throw away the breasts and eat the carrots and potatos...LOL I am only kidding, but I sure can't get goose to taste good. I have tried everything. I have tried them in jerky and they are at least edible. Keep the ideas coming. Flinch

#7: Author: Blood Bath2006, Location: Elizabeth City, North Carolina

Posted: Wed Mar 04, 2009 12:15 pm
—
I marinate them in salt water for at least 24 hours. Remove from the water and butterfly them with the grain. Take one large jalapeno pepper and cut the stem end off. Stuff the pepper with chipolte chedder. Make sure you leave the seeds in if you want the pepper to retain its heat. Put the pepper inside the butterfly. Wrap the breast in bacon and grill until medium rare. Slice into half inch thick slices and serve with your favorite side. Drool

SMACK YO MOMMA GOOD Thumb Up

Last edited by Blood Bath2006 on Wed Mar 04, 2009 12:17 pm; edited 1 time in total

#8: Author: smalley, Location: central Illinois

Posted: Thu Mar 05, 2009 2:38 pm
—
I like to make German sausage with them. Since goose is usually greasy they work very well. Grind the goose and mix 50/50 with ground pork. I use one of the kits from Cabelas to make the sausage. I have also mixed the goose in sausage with pheasant, quail, chucker and dove. This is a real treat, after you've breasted all those birds. Big Smile

#9: Author: Reggoh, Location: Iowa, LA/Gillette, WY

Posted: Mon Mar 09, 2009 6:00 pm
—
We eat alot of Duck and Goose down here and this is hands down the best way to cook it IMHO:

Filet your breast meat out... cut it into strips about 1" to 1.5" wide.
marinate these little dudes in equal parts Red Wine, Olive Oil, and Soy Sauce for 24 hrs (season to taste)
Set the Strip on top of a strip of bacon and roll it up, toothpick or skewer them (season again if you are cajun)
Grill them up.
Bon Appetite!

Last edited by Reggoh on Mon Mar 09, 2009 6:07 pm; edited 1 time in total

#10: Author: Illinois Hunter,

Posted: Mon Jun 22, 2009 4:28 pm
—
I have made Italian Sausage with Snow Goose (1/2 goose 1/2 pork) and it was far better than venison sausage I have made, but if I only have a few goose breasts I will cube them, soak them in Italian Dressing, wrap a piece of bacon around them, and put garlic and cayenne pepper on them. Then broil them in the oven 3 minutes on each side. My daughter loves them this way minus the cayenne pepper.

Another good way is to cut them into strips, and lay them with bacon inside a strip of red or yellow pepper. Season like mentioned before and grill. You can sprinkle provolone cheese on them right before you take them off also.

#11: Author: gjarcher, Location: Grand Junction, Colorado

Posted: Wed Jul 01, 2009 8:01 pm
—
OK ... Here is 50+ years of advice, you can send the $50 check in later ...

1. Whatever you have, leave it out on the end of a boat dock for 3 days and it'll taste like crab. This works for tennis shoes also, but might take a few days longer.

2. One bottle of BBQ sauce, Bullseye recommended, and one can of beer, Budweiser recommended, in a pressure cooker for 15 minutes will all taste the same no matter what you put with the BBQ sauce and beer ... tennis shoes included.

3. Goose breast is best done in a Self-Cleaning Oven. Place the marinaded breast on a roasting pan along side of another roasting pan with an equally sized rock. Place the oven on Self-Clean and when a straw comes out of the rock clean, the goose breast is done.

4. Otherwise, jerk the goose breast with as much spice and garlic as you can stand... Peace

Last edited by gjarcher on Wed Jul 01, 2009 8:03 pm; edited 1 time in total

#12: Author: MuleyHunter,

Posted: Tue Sep 15, 2009 7:39 pm
—
Follow this link to the best duck or goose meat you will ever eat. Try it and I'll bet you will not be able to say that you do not like it. Talk about eating gourmet waterfowl!
http://wildlife.utah.gov/recipes/

It is called Colusa Duck

Thumb Up

#13: Author: gjarcher, Location: Grand Junction, Colorado

Posted: Tue Sep 15, 2009 9:16 pm
—
That is a good recipe. Thumb Up

When younger, I hunted the Delevan area in the early 60s, not far from Colusa, and learned to cook pintail and mallard in that manner, but with an asian flare from my Chinese friends. The recipe I learned was to marinade the half-duck in soy sauce, then put on hot grill, do the detonation trick ... and it is not a joke, it will detonate ... constantly squirting with a water gun, etc. to keep the flames down, then turn the half-duck bone side down and bast frequently with orange marmalade thinned with rice wine or sherry wine during the last 5 minutes of cooking to glaze it. It is a good way to do duck ... serve with long rice prepared with chicken bullion, onion, celery, carrot and mushroom. The half-duck can be served whole, or meat removed from bone and diced (or just chopped up with a clever, bone and all) and sprinkled with toasted seseme seed.

... Early season Geese in the Sacramento valley that had been feeding in the rice fields or alfalpha fields were pretty tasty, but by the late season or by arrival in the Sultan Sea area their diet had shifted to bull rush, and they tasted terrible, especially the Snows. Thumb Down

Last edited by gjarcher on Tue Sep 15, 2009 9:21 pm; edited 3 times in total

#14: Author: MuleyHunter,

Posted: Fri Oct 16, 2009 6:38 pm
—
MMMM,
That sounds so good!
Going to have to try some fresh breasts in that manner tonight.

#15: Author: bigb027, Location: Fishing in Michigan's Saginaw Bay

Posted: Thu Nov 05, 2009 9:00 pm
—
it isn't to bad as ground up sticks like hunters sticks or jerky .......but it sure tastes like swamp mud any other way i cook it ......i quit huntin for them cause i didn't like eatin em as much as shootin em Laughing

Mathews Inc. -> Recipes

output generated using printer-friendly topic mod. All times are GMT - 5 Hours

Page 1 of 1