How do you cook wild goose meat?

[Henzo45`]

Hi all.

I live in GP. I have lots of US hunters staying at my work for hunting. They come for goose shooting for few days. Since they flew from US, they cant take the meat home, so I usually grab the geese from them.

Anyways, these guys from Seattle gave me 3 large garbage bags of geese. I spent 3 hours plucking the feather andcarving the breast meat out. After I cleaned it all up, I have about 30LB of meat!

Here is my question; how do you guys cook it? I sliced them thin and made philly cheese steak, grind it up and made burger and meatballs. I atill have freezer full.

Any other suggestion or great recipes?

Thanks.

[3blade]

Slice thin and make into jerky. I've heard several people rave about goose jerky. The High Mountain jerky kits are fantastic.

[catnthehat]

We fillet the breast meat off the bone and grind it ,bake it, make pies with it , some guys make jerky
Cat

[Drake slayer]

Yes they can take meat home . They are just in it for the killing they are just lazy and don't want to do the work involved in taking meat with them. This really me off.

[Sneeze]

Word of advice for next time (you will agree with me after you eat them, or maybe you are already doing this just don't want to talk about it - which I can respect)

They should be doing something really nice for you to take 3 full garbage bags of geese. Especially un-plucked.

Personally I would ask for around ten dollars a bird.

Those guys laughed about what you did all the way home.

Slow cook for 6-8 hours in your marindate of choice. Shred and serve over rice.

[honker_clonker]

Pulled goose in the crock pot is always a hit.
2-3 breasts
1 large onion, sliced
as much garlic as you care for
1 bottle of your favorite bbq sauce

Put it on low in the morning, check it around 8-10 hours later for 'shredability'. When its finally tender enough, shred it and return to the crock pot and add a bit more bbq sauce to reach desired moisture level if required. Serve on fresh buns with horseradish and a bit of coleslaw. Tasty treats, minimal effort.

[catnthehat]

I personally would have a hard time accepting any meat that was stored in garbage bags and not field dressed on top of that .
Cat

[Redfrog]

Why pluck them if you are going to breast them? just skin and cut off the legs and breasts.

Lots of good recipes here. 30 lbs and you still have a freezer full?

[jeffreys 21234]

With ducks we usaly breast then
Out soak in milk over. Night then wife cuts in chunk frys them up an make stir fry out of it over some rice sure it would work with goose also my kids love it youngest daughter is alway excited when she knows that's wats. On menu even sister in law who refused to eat it had two
Bowls befor finding out what it was

[Redfrog]

I'd try it sliced thin and made into a ginger beef type meal.

[Luckwell]

Most of my goose goes into Jerky. Love it. Pepperoni sticks and sausage is real good as well, but pretty rich. I also like to cube the breast, wrap in bacon with a jalapeños in there. Goose poppers!


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[calgarychef]

Keep the legs!!!!!! The more tender and juicy part of the bird, put in a casserole dish with onions, salt and pepper, a sliced onion and red wine...cover and cook 250-275 degrees until tender. Tender takes awhile sometimes but you won't be dissapointed.

[tikka250]

My "go to" is pulled goose. 4-8 goose breasts cut into chunks. put in slowcooker then fill to the top of the meat with dr pepper. in 8-12 hours (depending on how tough the bird is) it should easily pull apart. Once meat is fall apart tender drain off all the dr pepper and tear all the meat apart . pour on a bottle of bullseye bbq sauce. Mix it all up and serve it on a toasted bun.

[32-40win]

Had a fella from Charlotte up here the last two yrs, he took his bird limits home both years, ducks, specks, honkers and snows, maybe even a hun. I just cook them the same as any other bird.

[Ithaca Dog]

Originally Posted by Redfrog

Why pluck them if you are going to breast them? just skin and cut off the legs and breasts.

Lots of good recipes here. 30 lbs and you still have a freezer full?

For the same reason that you would leave the skin on a chicken breast or leg etc when you cook it. The flavour is in the skin and in the fat.

[H380]

Originally Posted by tikka250

My "go to" is pulled goose. 4-8 goose breasts cut into chunks. put in slowcooker then fill to the top of the meat with dr pepper. in 8-12 hours (depending on how tough the bird is) it should easily pull apart. Once meat is fall apart tender drain off all the dr pepper and tear all the meat apart . pour on a bottle of bullseye bbq sauce. Mix it all up and serve it on a toasted bun.

Seems like a perfectly good waste of DR. Pepper .. lol .. just kidding , I'll have to try this one . thanx .

[pikergolf]

Not trying to stir the pot, but truly curious. Does the possession limit apply to recipients of wild game give away's as well?

[catnthehat]

Originally Posted by pikergolf

Not trying to stir the pot, but truly curious. Does the possession limit apply to recipients of wild game give away's as well?

THAT is a very interesting question!
Just off the cuff I would say yes, but I am not 100% certain.
Cat

[Rockjockey]

Make jerky! some of the best meat for it. Here are some pics from a few days ago. From field to my belly!

RJ

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[Stinky Buffalo]

Originally Posted by Rockjockey

Make jerky! some of the best meat for it. Here are some pics from a few days ago. From field to my belly!

RJ

Hot diggety!

You guys may just get me back into waterfowl again.

[Rockyman41]

I mostly bbq my duck and goose breast. I marinate them the night before in a mix of worchester sauce, hot sauce, garlic, and steak spice. Cook it like a steak.

My wife puts the thighs in the slow cooker and does a pulled pork style sandwich. Very tasty as well

[arrow dog]

Have this recipe cooking in the crock pot now and smells great!

Need 4 goose breasts with skin off of course.
Mix together 4 tablespoons honey, 10 tablespoons BBQ sauce(whatever you like), and 2 cups applesauce. Mix all together and put in ziploc bag with goose breasts. Put in fridge for 4 hours. Then pour all of it into slow cooker and cook for 6 hours. First hour usually put on high.

[Zekeland]

All of mine go to Jerky and Peps

On another note....

Don't let any Yankees con you into taking their birds. FLy or drive, they can take all the birds back they shoot up here. It will just cost them more to take home on the plane.

Too many Yankees up here shooting all week and gifting birds to locals, who in some cases don't even want them. Then they go back home and wonder where all the birds are? Let's see, 5000+ non res aliens shooting 5-10 days and that takes a bite out of the fall flight. We are close to 3500 non res aliens here in MB and too many for my liking. There is not unlimited opportunities for residents here in MB, far from it. We certainly don't get a fraction of the birds SK will have during migration.

Rant over...

[rmenaar]

Originally Posted by pikergolf

Not trying to stir the pot, but truly curious. Does the possession limit apply to recipients of wild game give away's as well?

Yes. The limit does apply. It's in the regs.

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[KGB]

I tried the hamburgers out of snow goose so far. Cubed the meat, then ground it in a blender thingy, add lots of onion, garlic, parsley and cilantro, salt and pepper. Mixed it all up, pan fried for a few minutes! Tasted just like beef cutlets.

[Redfrog]

Originally Posted by Ithaca Dog

For the same reason that you would leave the skin on a chicken breast or leg etc when you cook it. The flavour is in the skin and in the fat.

thanks. I pluck upland birds/pheasants and the odd pair of ducks that I want to roast whole . I'll do it for presentation, but otherwise I skin them. cut up chicken gets skinned and deboned. Whole chicken leave the skin on for roasting.

Different strokes.