So I want to prepare a goose...

[sindroms]

But I do not want to just cook it in the oven.

Anyone has any ideas for something like this? I really am not a fan of geese meat, but I would still like to make the best of slaughering three of these in a few weeks, and would love to experiment.

I enjoy spicy stuff, as in, very spicy. And cooked geese with potatoes is meh. Is there anything else that I can try to do with the damn things? Can they be dried or something? Dunno, throw links and useful ideas this way, gonna go sharpen the axe.

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[Korny]

Hit me up on Skype for a very spicy recipe.

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[sindroms]

Hot...

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[oZoneRanger]

Goose Curry.....
Debone it.....cut into strips....saute some peppers..mushrooms..onions.. in butter in a Skillet or Pan..Boil some Rice in a seperate pot. Once the Veges are just a bit tender..(5min or so)...throw in the Goose meat and add curry or what ever spices you like...Once the rice is almost done...drain it and wash it and then throw it into the still cooking Goose. Turn the flame down an let it simmer for like 2 min.

I was gona go all Forest Gump on ya...
Welll, there is Goose stew, goose stirfry, goose on a stick, double goose Jambalaya...ect ect...

[sindroms]

A goose on a stick? That thing is heavy...should I re-purpose a shovel's handle or something? :|

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PSA: If you have been having stutter/FPS lag on Disco where it does not run as smoothly as other games, please look at the fix here: https://discoverygc.com/forums/showthrea...pid2306502
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[oZoneRanger]

A goose on a stick? That thing is heavy...should I re-purpose a shovel's handle or something? :|

http://www.youtube.com/watch?v=09KL2HUXE6Q
Just substitue Shrimp with Goose

And ...
http://www.myhuntingforum.com/hunting_fo...7#msg66937
What worries me is from reading the posts, those pics were like porn to those posters.....

And..
Goose Sticks Recipe

Preliminary: Pick up seasoning mix from Exalibur Seasoning: BBQ Smoked Stick (makes about 25# and includes SureCure) and Casings (Nippies). Total Cost $28.50.

For a ½ batch you need about 12.5lbs of Goose Breasts. Goose breast range in weight from .75lbs to 1.5lbs. Therefore, any where from 12-15 goose breasts is enough for a batch of Goose Sticks. Allow 3-4hrs time from setup to final cleanup for Part #1 for 12.5#’s. Allow approximately 5hrs for the Smoking operation. Work quickly during Part #1 to make sure all the raw materials stay as cold as possible.

Equipment List:

Meat Grinder with sausage nozzle
Smoker
Hickory Chips (or other preferred wood chips)
Large Bowl to hold ground meat and seasonings. Use a 2nd bowl filled with ice to keep the primary bowl as cold as possible during the grinding process.
Pan for soaking the casing in water
Scale used to measure your goose breast weights
Sharp Knife
You need room in your refrigerator for Goose Sticks overnight
Make sure all your bowls, tools, grinder are clean. Use Clorox wet wipes to wipe down all your metal equipment to insure everything is as sterile as possible
1 Gallon Plastic Freezer bags for final product. Usually 10-12 sticks per bag are sufficient. 1 Box of Freezer bags.



Instructions for Batch:

Ingredients:
~12-15 Goose Breasts for a total weight of ~12lbs approximately
Seasoning Mix from Exaclibur
Casings
Sure Cure
1 to 1.5 cups ice cold water
~3 lbs of the cheapest bacon(pork fat) you can get your ands on
Total net weight of ~15lbs (goose plus pork fat)

Part 1:

1) Weigh each goose breast, trim off any non-meat components make them as clean as possible. Keep a record of the accumulated goose breasts weight as you work.
2) Cut goose breast into 1” chunks to put through your meat grinder. Allowing all the ground meat to drop into your cooled bowl jacked bowl.
3) While your doing this soak your casings in lukewarm water per instructions
4) Alternate goose breast with grinding into the mix your bacon (pork fat). 12-15lbs of goose beasts can use 3lbs of bacon depending on your personal preferences,
5) Alternate directly into the cooled bowl ½ of the Excalibur Seasoning mix and Sure Cure
6) Add 1 to 1.5 cups ice cold water to the meat and seasoning bowl
7) Mix all ingredient thoroughly
8) Next attach your sausage nozzle and place your casing on the nozzle and knot the end. Begin running the sausage into the casings and tying off the ends when you have completed each segment.
9) Stuff all the sausage casings until you have used all ~15#’s of sausage
10) Cool all the stuffed casings in the refrigerator over night i.e. 12-14hrs.

Part 2

Preliminary: You need about 5hrs(4hrs to smoke, 1hr to cool) of time to watch over the smoking process.
1) Set your smoker up load with wood chips
2) Arrange the goose sticks in the smoker on racks such that there is sufficient area between the goose sticks for even smoke and heat.
3) Adjust your heat to achieve 175-185degF. You want the internal temperature of the goose sticks to be at least 160-165degF. This will be sufficient to cure the meat and kill any bacteria. You can slide a meat thermometer into one stick in the center rack so you can read it’s internal temperature
4) Check the wood chips 1 times per hour to replace as needed to insure sufficient amounts of smoke
5) After ~4hrs they should be fully cooked and ready for removal. Judge your conditions and remove as needed. You can go longer if needed.
6) Place on cooling rack in-doors. Cooling can take 45-60 minutes
7) If the sticks seem wet, you can put them in a food dehydrate for another 1-2 hrs (if desired)
8) Package the goose sticks in 1 gallon Freezer bags as needed.
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OMG....crap...uhmmmmm...This is another one of your twisted experiments isnt it? .....yea...uhmmmmmm......Im sure it must be. ... .. -. -.. .-. --- -- ... / .... .- ... / .- / ... -- .- .-.. .-.. / -.-. --- -.-. -.- .-.-.-

[Zelot]

Goose has a good meat to fat ratio for a nice jerky. If you can get a hold of a dehydrator, a nice chile mix with goose for a jerky would be a mighty fine and unusual way to cook it.

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[Huhuh]

Microwave it.

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[ProwlerPC]

I'm addicted to goose. YUM. Zelot is spot on about goose being one of the meats easily made into jerky if you like spicy food. Otherwise no real harm in roasting it in the oven with the holy trillium of vegetables. The meat holds itself well but some simple sage, salt and pepper rubbed on is nice.

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[Rodnas]

Just do a nice low&slow BBQ with it!! All the fat will keep it moist and juicy - and in the end you will not "see" it anymore!
My advice: google any kind of jerk seasoning to rub that sucker up- and before you do that put it in orange juice over night to soften the meat (remove innards&stuff first!).
Smoke it with nice allspice berries or wood if available, don't go over 110 °C and take your time......

With jerk seasoning you can ago as spicy as you dare, too - always a delight!

Edit: and if you want to do the complete service - spike the meat with orange juice via a syringe!

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Read about: The Benitez Familia and Trueno Benitez

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