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Thread: Canada goose recipie suggestions

  1. #1
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    Shannon
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    Canada goose recipie suggestions

    Last week I curried some canada goose and it came out decent, and Ive done the slow cook casserole thing, so now I want to try something different. Does anyone have any roast/bake/fry recipie ideas?

  2. #2
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    My daughter in law fries them up whole, hot but rare. Probably the best I've had was cut up in to schnitzel, crumbed, and quickly fried, served up with hollandaise sauce. My girlfreind makes amazing pastrami out of whole breasts. Im not much of a cook, but understand the breasts are "cured" with a pastrami mix, then cooked real slow in a very low oven for about 90 minutes. Google is your friend. This season we have been breasting out our birds as soon as possible, within an hour or 2 of shooting them, then dry aging them on a rack, on a roasting dish, covered with a tea towel, in the fridge for a week or 10 days. Its important to let the blood get out asap. After 10 days there is no smell, the meat is tender, and you can cook them any way you want. Goose nuggets using "coat and cook" is another good one.
    Fireflite likes this.

  3. #3
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    try em in sausage rolls -I kid you not -just sub 1/2 sausage meat for a minced up goose breast.
    another trick goosedogs -slice em and onions stir fry in hot pan -make gravy or marinade with juices -get some breadrolls split lather in butter layer on the mix -open gob and heaven willoccur.

  4. #4
    MB
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    No personal experience, but have a look at this video. I was thinking of giving it a go with parrie breasts as they sound similar to Canada goose from culinary perspective.

    https://www.youtube.com/watch?v=ybsUS7f9WzU

  5. #5
    Member Micky Duck's Avatar
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    goosetitmcnuggets
    pluck breats,them cut out leaving fatty skin on meat
    cube it up roughly 1" squares
    batter using recipe from edmonds cook book...beer batter is awesome
    I put a little steak seasoning in with batter,just cause
    deep fry or shallow fry,deep is best...hot and quickly....till juices run clear...no more
    scoffemupdelishimo
    warning if you give kids a tooth pick and drop them on plate for them to eat while you cook more.......you could dip out...VERY moreish.
    Husky1600 likes this.

  6. #6
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    Quote Originally Posted by Husky1600 View Post
    My daughter in law fries them up whole, hot but rare. Probably the best I've had was cut up in to schnitzel, crumbed, and quickly fried, served up with hollandaise sauce. My girlfreind makes amazing pastrami out of whole breasts. Im not much of a cook, but understand the breasts are "cured" with a pastrami mix, then cooked real slow in a very low oven for about 90 minutes. Google is your friend. This season we have been breasting out our birds as soon as possible, within an hour or 2 of shooting them, then dry aging them on a rack, on a roasting dish, covered with a tea towel, in the fridge for a week or 10 days. Its important to let the blood get out asap. After 10 days there is no smell, the meat is tender, and you can cook them any way you want. Goose nuggets using "coat and cook" is another good one.
    I made the mistake of not cutting out the breast meat until the next day, although the smell is not too strong, your method sounds pretty good and I'll try it on the next one, cheers!

  7. #7
    Member MarkN's Avatar
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    I've not cooked Canada Goose, but I like roasted Goose (domestic).

    My method:

    After washing and blotting dry the goose, stuff with your preferred stuffing, sage and onion is good, if you have some peeled chestnuts or walnuts, throw a handful these in.

    As I find goose to be dry, if roasted, mainly the breast gets dry , which is strange considering the general fattiness of the bird, I usually lard the breast.

    I use a sharpened metal spike to make holes and feed strips of pork fat or bacon fat though it. Alternately you could wrap the top of the bird with fatty bacon and secure the bacon with sharp toothpicks every inch or so, so the fat seeps into the breast whilst cooking.

    Roast at 180 C for an hour or more, depending on size, I'm picking a Canada Goose won't be small, so I'd do, two or more hours at 170 - 180 C.

    A tip for all roast Poultry, to know, when it's cooked properly, give a leg a wiggle, when you think it's done, if it's a little stiff, it's not done, 30 mins more, if it's free and easy, it's likely done.

    Always rest a roast for 15 to 30 minutes after cooking, it'll stop the juices running quickly when you cut into it.

    Some oiled foil or baking paper, over the top of the roast will prevent burning/browning during roasting, this can be removed in that last 30 to 45 minutes to brown it then.

    This works on Turkeys and other dry meats too.
    Woody and -BW- like this.

  8. #8
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    I normal make them up as a cracked peppercorn starter,
    soak the breast in buttermilk, or whole milk, 1/2, hour, dab dry, this takes off the blood and softens the flavor.
    slice breast thin, across the grain, 5-8mm, roll in crushed peppercorns, ( i buy whole, and put in a small cloth bag or several plastic bags and crush with a hammer,),
    Roll sliced breast in peppercorns,
    heat a heavy pan, (hot) 1 tbsp off butter, add a few peppercorns when they pop, add sliced breasts, cook 15-20 seconds each side, don't cook too many at once, or overcook, heat must remain high, once finished i drizzle any juices in pan, over the cooked goose slices,
    serve with dipping sauce, Barkers, spicy plum is good,
    red wine, soy, gravy, fruit juices, may be added to pan for additional flavor,
    Very simple and rather tasty,
    I got this recipe, from an outfitter here in Alberta,
    Fran Schultz cook for black dog outfitters, Now has the cook book, "Beyond buckshot and bourbon"
    try it, doubt you be dissapointed,
    Woody and -BW- like this.

  9. #9
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    I found her cook book, so hers a couple real easy goose recipe's Name:  IMG_2245.JPG
Views: 70
Size:  1.77 MBName:  IMG_2247.JPG
Views: 70
Size:  2.06 MBName:  IMG_2246.JPG
Views: 72
Size:  2.10 MB
    Woody and -BW- like this.

  10. #10
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    I breast mine, sooner the better, when the weather is warm they just keep on cooking in the paddock. Leave em a couple days in the fridge on a rack. Slice into snitzel. Pretty basic from there,
    slice them about 8mm and and add chilli flakes and Moroccan seasoning to the crumb. Hot pan with oil so they brown up then finish them in a hot oven on fan bake. I like it pink in the middle
    Husky1600 and Woody like this.

  11. #11
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    vewry occasionally and usually wirth an older bird Ill put em in a casserole in the slow cooker-specially in winter -heaps+=od veges seasonings as you like -sometimes a can of dark beer adds a nice touch.
    adfter 6-8hours its
    between the teeth , i
    behind the gums ,look out guts
    here she comes.
    just be aware though if you
    home has very delicate human petals in residence
    a nosh up on canada goose
    can make a man a tad malodorous,often exceeding even the most pungent canine efforts! Ihad two maori cobbers put some in a hangi once with a couple of mallards and some pigeon all out of my freezer.
    absolutely bloody awesome!
    MarkN likes this.

  12. #12
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    I found red wine sauce would make it far more enjoyable
    Snitzel cut thin then beaten flat in breadcrumbs was decent

 

 

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