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+--- Thread: So I want to prepare a goose... (/showthread.php?tid=104987)
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RE: So I want to prepare a goose... - sindroms - 09-19-2013
The thing is, I currently have three potential nommable goosheh. Two of them are going to be done as they should. One of them is left for me to experiment on in terms of cooking. All and any ideas are appreciated.
RE: So I want to prepare a goose... - 80hd - 09-19-2013
DEEP FRYER.
RE: So I want to prepare a goose... - Black Widow - 09-20-2013
Foie Gras
RE: So I want to prepare a goose... - tothebonezone - 09-20-2013
Jerky is actually a grand ol' idea.
The issue is though, all the ways I know of making jerky don't sound too safe on poultry.
I made BEEF jerky with a fan and air filters (thanks Alton Brown), but for poultry?
Invest in the equipment that isn't hobo-esque.
RE: So I want to prepare a goose... - Rodnas - 09-20-2013
I second Saronsen here - if you decide to do Jerky (not the Jerk i proposed) take a hell of a care about salmonella. Actually, depending where your geese come from is a deciding factor - all - "industrially" grown poultry are about 80%+ salmonella infected, so you would have to heat the jerky high enough to make sure it is dead- which makes the jerky a lower quality as the best jerky is achieved with the lowest temperatures.
The foodsie sites i brouse advise against homemade poultry jerky for these very reasons.
Really, try marinating and spiking the meat with Orange juice...so silky so juicy
RE: So I want to prepare a goose... - Slavik - 09-20-2013
I Was going to suggest frying the breast pieces but then I remember that was duck, not goose... Please do tell how you ended up prepping em. Pictures included.
RE: So I want to prepare a goose... - sindroms - 09-20-2013
The geese were bought in early June as chicks. So yes, will be a pleasure cooking them, considering they produced around a ton of green shait, which needed to be spray-blasted off the pavement.
RE: So I want to prepare a goose... - ProwlerPC - 09-21-2013
Ok if you got two others to cook first then I suggest you collect all the fats drippings from the first two so that you can confit the third one in that goose fat. I'm drooling already.
Edit add: Oh yeah, then deep fry it after. Why go half way on decadence, right?
RE: So I want to prepare a goose... - Coin - 09-22-2013
(09-16-2013, 07:28 PM)oZoneRanger Wrote: http://www.myhuntingforum.com/hunting_forum/index.php?PHPSESSID=c751b329cd848100f0146e0edd9d2f09&topic=5303.msg66937#msg66937
What worries me is from reading the posts, those pics were like porn to those posters.....
"So with that information and the help of son unit #2 "
Later, during a police man hunt
"A man only known as son unit #2 has sealed himself off somewhere in these woods. He is armed and dangerous, and has a year's supply of goose sticks. Proceed with caution, and terminate with extreme prejudice on sight"
@ozone,
you'll find that reversing the order of your curry will make it taste a whole load better - fry the spices for about two minutes, then add the meat, then add the vegetables and let it simmer for a while - frying the meat in the spices drives the spices into the meat, but boiling it in vegetable juices just means that the meat will turn rock hard (cause proteins do that in heat) and only be able to take up vegetable juice flavour.
@OP
geese are big greasy birds. roasting them is easiest method preparation for the minimum amount of oil in your dinner.