I know some of you folks are not into hunting and yet others are totally against it. I have nothing against any of you.

That said: my son shot his first goose last weekend and, knowing one could pound nails with the legs, I breasted it out and saved the liver and heart as well as the skin, feathers and down.

Anyone have a tried and true recipe that works for goosebreast? This isn't my first time, which is why I'm hunting for recipes. I have never cooked a goose that I was pelased with. I would just like to prepare a simple, tasty dish. As of yet, I haven't tasted any goose that I like, save for one recipe.

Wrap goose in bacon. Bake at 350 for 1.5 hours. Take goose out, eat bacon, toss goose.

Help me fellow food addicts.

On 9/24/2010 8:22 AM, Gorio wrote:
> I know some of you folks are not into hutning and yet others are totally
> agianst it. I have nothign against any of you.
>
> That said: my son shot his first goose last weekend and, knwing one
> could pound naisl with the legs, I breasted it out and saved the liver
> and heart as well as the skin, feathers and down.
>
> Anyone have a tried and true recipe that works for goodbreast. This
> isn't my first time, which is why I'm hunting for recipes. I have never
> cooked a goose that I was pelased with. I would just liek to rppaper a
> simple, tasty dish. As of yet, I haven't tasted any goose that I like,
> save for one recipe.
>
> Wrap goose in bacon.Bake at 350 for 1.5 hours. Take goose out, eat
> bacon, toss goose.
>
> Help me fellow food addicts.
>
>
>
>
Goose gumbo is pretty good, other than that I don't eat them or ducks.
Of course anything tastes good in a gumbo, particularly when you add the
trinity, okra, and sausage.

Gorio wrote:
> I know some of you folks are not into hutning and yet others are totally
> agianst it. I have nothign against any of you.
>
> That said: my son shot his first goose last weekend and, knwing one
> could pound naisl with the legs, I breasted it out and saved the liver
> and heart as well as the skin, feathers and down.
>
> Anyone have a tried and true recipe that works for goodbreast. This
> isn't my first time, which is why I'm hunting for recipes. I have never
> cooked a goose that I was pelased with. I would just liek to rppaper a
> simple, tasty dish. As of yet, I haven't tasted any goose that I like,
> save for one recipe.
>
> Wrap goose in bacon.Bake at 350 for 1.5 hours. Take goose out, eat
> bacon, toss goose.
>
> Help me fellow food addicts.
>
>
>
>

Stuff with a sage and onion dressing seasoned with pepper & nutmeg, rub
the goose with garlic, butter, s & p and then roast, basting often.
Serve with apple or cranberry sauce.

There is a version that uses a stuffing made of mushrooms , olives,
bread, anchovy butter, chopped goose liver, egg, garlic, s & p, roast
and serve with a gravy mad from the roast juices.

Oie a l'Alsacienne is stuffed with a "good sausage meat" and then served
on a bed of sauerkraut.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Gorio wrote:

> Anyone have a tried and true recipe that works for goodbreast.

I made this for Thanksgiving 2005, and everybody liked it:

http://groups.google.com/group/rec.f...a0a78d9ce7e844


This is from _Fresh Ways With Poultry_:

Goose Breasts with Blackberry Sauce
Serves 4

1 9- to 10-pound goose, gizzard, neck, and heart reserved
2 cups red wine
1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar
2 onions, cut in eighths
2 carrots, sliced in 1/4-inch rounds
1 1/2 teaspoons fresh thyme or 3/4 teaspoons dried thyme leaves
10 black peppercorns, crushed
1 bay leaf
2 teaspoons safflower oil
1/4 teaspoon salt
freshly ground black pepper

BLACKBERRY SAUCE
1 lb fresh or frozen blackberries, several whole berries reserved for
garnish, the remainder puréed and strained through a fine sieve
1 tablespoon red wine vinegar
2 teaspoons sugar
2 tablespoons gin

Lay the goose on its back. Cut through the skin where a thigh joins the
body. Bend the leg outward to find the hip joint. Free the leg by cutting
around the ball at the end of the thigh bone and through the socket. Repeat
the process to remove the other leg. With a heavy knife or meat cleaver,
chop the knobs off the drumsticks.

Slit the breast skin lengthwise along the breastbone. Keeping the knife
pressed against the breastbone and then the rib cage, cut away each breast
half. Pull the skin and fat away from the breast meat as much as possible
with your hands, then use a small knife to finish the process. Pull the
skin off the legs. In a shallow dish, combine the wine, balsamic vinegar,
one quarter each of the onions and carrots, one third of the thyme, and the
peppercorns. Refrigerate the goose pieces in this marinade overnight.

Preheat the oven to 450°F.

To make the stock, first trim as much fat and skin from the goose carcass as
possible. With a meat cleaver or heavy knife, cut the carcass into two or
three pieces. Trim and roughly cut up the giblets and neck. Place the
bones and giblets in a heavy-bottomed roasting pan and brown them in the
oven for 15 minutes. Then add the remaining onions and carrots and cook for
15 minutes more.

Transfer the contents of the roasting pan to a stockpot. Pour off the fat
from the roasting pan, deglaze it with some more water, and pour the liquid
into the stockpot. Add enough water to the pot to cover the bones, then
bring the liquid to a boil and skim off the scum. Reduce the heat to
medium-low. Add the remaining thyme and the bay leaf. Simmer the stock for
two hours, then strain it into a saucepan and reduce it to about 2 1/2 cups.
Allow the stock to cool overnight in the refrigerator.

The next day, remove the breast halves from the marinade, leaving the legs
and marinade in the refrigerator. [See Note] Heat the oil in a
heavy-bottomed skillet over medium-high heat. Sauté the breast halves for
five minutes on their smooth side. Turn them in the pan and sprinkle 1/8
teaspoon of the salt and some pepper over the cooked sides. Sauté the
breast halves for three minutes more, then remove them from the skillet.

To prepare the sauce, skim the fat from the refrigerated stock. Add 1 cup of
the stock to the skillet along with the puréed blackberries, 2 tablespoons
of the marinade, the remaining 1/8 teaspoon of salt, the vinegar, and sugar.
Bring the mixture to a simmer over medium-low heat. Add the breast halves to
the pan and simmer them for seven minutes, turning once. Remove them from
the sauce and set aside to keep warm. Raise the heat to medium and pour in
the gin. Cook the sauce, whisking frequently, until it is shiny and reduced
to 3/4 cup -- about 15 minutes.

Cut the breast halves along the grain into very thin slices. Arrange the
slices on a serving platter, pour the sauce over the top, and garnish with
the reserved whole berries.

NOTE: This recipe is part of a two-recipe set. The other recipe is for
braised goose legs with shiitake mushrooms, and it uses the goose legs and
marinade left over from this recipe. Since the skin isn't cooked in this
recipe, you won't have much in the way of goose fat. But you can simply
render the fat in a skillet if you want to make Yorkshire pudding or you
want the fat for some other use.


Bob

On Sep 24, 9:22*am, Gorio > wrote:
> I know some of you folks are not into hutning and yet others are totally
> agianst it. I have nothign against any of you.
>
> That said: my son shot his first goose last weekend and, knwing one
> could pound naisl with the legs, I breasted it out and saved the liver
> and heart as well as the skin, feathers and down.
>
> Anyone have a tried and true recipe that works for goodbreast. This
> isn't my first time, which is why I'm hunting for recipes. I have never
> cooked a goose that I was pelased with. I would just liek to rppaper a
> simple, tasty dish. As of yet, I haven't tasted any goose that I like,
> save for one recipe.
>
> Wrap goose in bacon.Bake at 350 for 1.5 hours. Take goose out, eat
> bacon, toss goose.
>
> Help me fellow food addicts.
>
> --
> Gorio

I tried cooking a goose for Thanksgiving on two occassions. I was
shocked at all the fat that came from the bird. It does have a
different taste, but I think that I will stick to the easier turkey
and duck. [I've never tried a Turducken.]

GARY HAYMAN
http://bit.ly/GarysInfo

I've made amny turkeys/ducks. This goose was wild, so pretty low in fat, actually.

Thank you nice folks. I'll let you know what I settle on. I'm great with ducks; but am just praying to succeed with a honker.

On Oct 2, 12:18*am, zydecogary > wrote:
> I tried cooking a goose for Thanksgiving on two occassions. I was
> shocked at all the fat that came from the bird.

Don't be shocked; save it. Goose fat is perhaps the best-ever frying
medium, as well as good for making confits.

> It does have a
> different taste, but I think that I will stick to the easier turkey
> and duck.

Back on the farm we used to have a goose out of the flock for a
traditional Christmas dinner - roasted just like the young roosters
that we had for the rest of the year with a mixed-herb and breadcrumbs
stuffing. We only ate the ducks when they reached to end of their
laying life, so they were more stew-material.

> [I've never tried a Turducken.]

Perhaps American slang is different, but the name always conjures most
unappetizing images in my mind.

LW

In article
>,
zydecogary > wrote:

> On Sep 24, 9:22*am, Gorio > wrote:
> > I know some of you folks are not into hutning and yet others are totally
> > agianst it. I have nothign against any of you.
> >
> > That said: my son shot his first goose last weekend and, knwing one
> > could pound naisl with the legs, I breasted it out and saved the liver
> > and heart as well as the skin, feathers and down.
> >
> > Anyone have a tried and true recipe that works for goodbreast. This
> > isn't my first time, which is why I'm hunting for recipes. I have never
> > cooked a goose that I was pelased with. I would just liek to rppaper a
> > simple, tasty dish. As of yet, I haven't tasted any goose that I like,
> > save for one recipe.
> >
> > Wrap goose in bacon.Bake at 350 for 1.5 hours. Take goose out, eat
> > bacon, toss goose.
> >
> > Help me fellow food addicts.
> >
> > --
> > Gorio
>
> I tried cooking a goose for Thanksgiving on two occassions. I was
> shocked at all the fat that came from the bird. It does have a
> different taste, but I think that I will stick to the easier turkey
> and duck. [I've never tried a Turducken.]
>
> GARY HAYMAN
> http://bit.ly/GarysInfo

There's a lot of subcutaneous fat in domestic geese that needs to be
trimmed before roasting. You can then render the fat in a pot along with
a whole onion, strain it, and then keep it in the fridge. It's great for
frying spuds.

D.M.

I WILL use this idea. Gracias!!

In article >,
Gorio > wrote:

> That said: my son shot his first goose last weekend and, knwing one
> could pound naisl with the legs, I breasted it out and saved the liver
> and heart as well as the skin, feathers and down.

What kind of goose? You can pick a Honker but not a Snow Goose. Both,
I'm familiar with. You're on your own with any other type of goose.

> Anyone have a tried and true recipe that works for goodbreast. This
> isn't my first time, which is why I'm hunting for recipes. I have never
> cooked a goose that I was pelased with. I would just liek to rppaper a
> simple, tasty dish. As of yet, I haven't tasted any goose that I like,
> save for one recipe.

I cook skinned wild goose breast for three hours at three hundred
degrees Fahrenheit sealed in tin foil, salted, peppered and surrounded
by a sliced half onion, two stalks of celery and a quartered whole
apple. If you don't like it, you'll hate wild duck. Discard the roasted
plants when done.
Serve with Cranberry Sauce, wild rice if it's available or some
combination that has wild rice and a cruciferous vegetable for a bold
meal.
I haven't shot a goose in many, many years. I didn't know how to braise
when I shot them. Perhaps the legs would be edible if braised for three
plus hours.
Congratulate your son on his prize. It's a big deal.

leo

"Gorio"
I'm great with> ducks; but am just praying to succeed with a honker.

Thing is, you want to cook a wild goose and I have no experience with that.
I know wild ducks are tough and not fatty, so whatever a recipe says about
cooking a market duck just won't apply.

I suspect that my favorite goose recipe would work, though. It's not a
formal recipe because it was recounted to me by my friend's 90-something yr
old mother.

Goose, skinned and cut into pieces removing all possible fat
2+ pounds saurkraut
1 pound onions, peeled and sliced
1 quart/liter canned tomatoes
whole coriander seeds, maybe 5
whole peppercorns, maybe 6
optional whole allspice
salt to taste

Render some of the goose fat in a tall pot. (stockpot?) Remove the solids.
Fry the onions in the fat until golden then take them out. Fry the goose
parts in the fat until not red then remove. Remove the pot from the heat.

Lay some of the saurkraut in the pot, then add some of the spices, then some
of the goose parts, then some of the caramelized onion, Repeat until all are
used. Add the tomatoes. Bring to a simmer then cook slowly for an hour.
Taste and adjust for salt. Cook another one or two hours.

Serve this with spaetzle or broad noodles.

When I don't have goose I make a reasonable version using chicken thighs,
bone in.

On Oct 2, 1:28*am, Leonard Blaisdell >
wrote:
>
> I cook skinned wild goose breast for three hours at three hundred
> degrees Fahrenheit sealed in tin foil, salted, peppered and surrounded
> by a sliced half onion, two stalks of celery and a quartered whole
> apple. If you don't like it, you'll hate wild duck.

Never had a wild goose, but I do "hate wild duck." I really like farm
raised duck.
>
> leo

--Bryan

Wayne wrote:

> Too bad you took it all apart. Goose is best roasted whole, even if you
> don't intend to eat anything but the breast.

I disagree with this. Since the breast and the legs are so different, I
prefer to cook them separately. I braise the legs and I pan-roast the
breast, both of which I think are the best respective treatments.

Bob