Does ayone here have a goose receipe?

[QUACKADDICT]

I took a Canadian yesterday morning. Thought I'd deep fry it today after I fried a turkey. I injected it and fried it. The bird had a good flavor, but was tuff as shoe leather. Any recommendations?
I have heard of putting them on a cedar shingle in a 300 degree oven for three hours, then throwing the bird away and eating the shingle, but I wanted someting a little more palletable.

[goosebruce]

For honks I always butterfly the meat off the bone while skinning, and soak in italian dressing. Mix a lil coke, and honey to baste on while I cook the strips bacon wrapped on my george foreman grill.

I've tried cooking the legs and shoulders like hot wings. They where good tasting, but got bigger with every chew. Maybe stew meat? Too tough for me, I toss em now. travis

[Dutch Dog]

In all honesty I believe the shingle would be MORE palatable than the goose to begin with....all kidding aside my grandmother cooked a goose one time in a crock pot with rice and it wasn't all that bad.

[BigGun]

Dutch,

Your Grandmother and my father would get along well. The only recipe he knows for any wild game is a crockpot and some rice.

[goosebruce]

Ya gotta define goose when ya say that... cause all geese arent created equal. Honks are good, specks are awesome (I like to italin dressing marniate, or just bbq sauce on the grill), and snows are too funky to even think about.

Made some snow goose crock pot stuff one time from a recipe chuck berry in texas (texas hunting products, not the singer) sent me. Swore I'd love it. 2 trips to store to gather ingredients, and 2 days cooking, it was so funky fatdawg dug through the goose meat and ate the noodles. I had to break out hot dogs for everyone that night. travis

[featherduster]

Try cutting the breast into strips and soaking in a 50/50 mix of buttermilk ranch and Italian overnight. Fire up the grill and cover with foil and take out of the marinade and straight to the grill. Legs are good in the crock pot with 2 cans of cream of mushroom soup, a pack of lipton onion soup mix, and cover with water. Cook on low for about 6-8 hours (according to your pot) and serve up with rice. Meat will fall off the bone.

[QUACKADDICT]

Thanks guys. I'll make hard copies of the receipes in case I ever shoot another goose. FYI, here's a duck receipe that I really like (usually done with woodies since that's about all we have here). Place four whole ducks or six duck breasts in a dutch oven. Cover with red wine. Add new potatos, onions, celery, and bell pepper. Salt and pepper to taste. Cook in a 300 degree oven for 3 hours. Serve over rice. Yum Yum!

[SoftCall]

Breast them out and save them until you have enough to get some sausage made. The local deer processing place will do it.

Also marinate & cut them into about 6 big chunks per breast and wrap in bacon. Cook them on the grill like a filet (Canadas). Don't overcook them.

[blacklab101]

I wonder how good snows would taste when made into jerky? Anyone ever
tried it?

[landscaper]

I like to breast them out and soak in salt water in fridge for at least 24 hrs, changing the water several times. Then marinate for a few hrs in your favorite marinade. Slice breast across the width of it. Slice at an angle to get larger peices of meat. And slice as thinly as possible. Spread cream cheese on oneside of slice, add jalapenos and or green olives, roll up tightly, wrap with bacon, and hold together with toothpick. Grill till medium rare or medium. Dis make dem honks some good, yeah!

The salt water thing is key. It pulls the blood and other crap that makes them taste so strong out. For snows soak in salt water 1 1/2 to 2 days and they don't taste any different than any other water fowl.