Canadian Geese
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410 Posts
I turn all my goose into jerky. People can't believe it when I tell them what it is after they ask for more. I do my jerky ground though. I'm not a big fan of strip jerky. Turns out great!!
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410 Posts
I do jmillo's recipe with my venison and it gets rave reviews form all my friends too.
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2,340 Posts
I use this marinade on cubed goose breast....cubed like the steak not cut into cubes....1 cup real good olive oil
1 cup of real good cabernet savignon
1 cup of lowens terriyaki with pineapple
Let marinade 25 hours then grill 4 minutes a side...super hot grill,its very imortant to run the breast through the cuber once in each direction then one more time either way so 3 times...enjoy.
1 cup of real good cabernet savignon
1 cup of lowens terriyaki with pineapple
Let marinade 25 hours then grill 4 minutes a side...super hot grill,its very imortant to run the breast through the cuber once in each direction then one more time either way so 3 times...enjoy.
Thats the funniest thing Ive ever read on here...I dumped them out and my mom with her great eye took that pic,Talk about white trash.Heres a better one with a couple beach towels behind me you think she could get one right....
canadian geese
I breast out my geese and cook them in a crock pot. layer the breasts with a layer of bacon between each layer of breast. then either use a little water with some onion soup mix or else a can or so of cream of mushroom soup. comes out tasting just like roast beef - only better!:tongue:
I breast out my geese and cook them in a crock pot. layer the breasts with a layer of bacon between each layer of breast. then either use a little water with some onion soup mix or else a can or so of cream of mushroom soup. comes out tasting just like roast beef - only better!:tongue:
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259 Posts
Cut the breasts into strips 1/2 to 3/4 inch thick sort of like chicken fingers.
Marinate the strips in equal parts soy sauce and worchestershire mixed with garlic powder and dried onion flakes anywhere from one hour to overnight.
Take the strips directly from the marinade and roll in flour liberally seasoned with Tony Chachere's Creole Seasoning.
Deep fry in vegetable, peanut or canola oil until done and serve with a :darkbeer: .
Works equally well on ducks (even divers).
There are never any leftovers.......
Marinate the strips in equal parts soy sauce and worchestershire mixed with garlic powder and dried onion flakes anywhere from one hour to overnight.
Take the strips directly from the marinade and roll in flour liberally seasoned with Tony Chachere's Creole Seasoning.
Deep fry in vegetable, peanut or canola oil until done and serve with a :darkbeer: .
Works equally well on ducks (even divers).
There are never any leftovers.......
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190 Posts
At an Elk's Lodge Game Dinner in Red Wing, MN in the mid-80s, I had some that were roasted in the oven and basted with Karo Syrup and Apple Sauce every 10 minutes or so. I thought it would be disgusting.
I was shocked how good it was. It really wasn't sweet and was quite tasty.
I was shocked how good it was. It really wasn't sweet and was quite tasty.
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471 Posts
My favorite is Goose chili.
Cube your goose meat making sure to cut out all fat and tendons
Satte onion and garlic, when done add goose meat
While that cooks start the beans and tomatoes in a crock pot
when goose is done add it to the crock and season with whatever you want.
The goose is already cooked so all that is needed os to get everything mixed and hot.
Makes great chili and friends have never known that it was goose until after the meal.
Cube your goose meat making sure to cut out all fat and tendons
Satte onion and garlic, when done add goose meat
While that cooks start the beans and tomatoes in a crock pot
when goose is done add it to the crock and season with whatever you want.
The goose is already cooked so all that is needed os to get everything mixed and hot.
Makes great chili and friends have never known that it was goose until after the meal.
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