Goose Burger

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Goose Burger

Postby Boomn4x4 » Thu Nov 30, 2006 1:32 pm

I just got a meat grinder and wanted to try making some goose burger. I'd imagine if I used only goose it would come out pretty dry. As anyone made this stuff and do you have a recipe
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Postby Daisycuttin » Thu Nov 30, 2006 1:42 pm

I want to know the exact same thing. :salude:
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Postby duckjumper » Thu Nov 30, 2006 2:34 pm

You have two choices, really. Do you want a truly awesome gooseburger? Then buy a domestic goose, cut out lots of the extra fat (there will be tons) and use that mixed with the goose meat in an 80% goose, 20% goose fat mixture. If you want a nice gooseburger but not quite as good, buy pork fatback and do the same thing. One word of advice: KEEP THE MEAT AND THE FAT COLD!!! If it gets much beyond 40 degrees you get "smear," which is the fat melting. Your burger will then be dry and unhappy. Keep the meat/fat in a metal bowl over another bowl filled with ice.

This should start you off right. Let me know how it goes!

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Postby Daisycuttin » Thu Nov 30, 2006 3:32 pm

thanks :thumbsup: :thumbsup:
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Postby badabing1997 » Wed Dec 06, 2006 5:03 pm

i wanna know how good it is?
can it be done with ducks? and pork fat or beef fat
i bet bacon would add some flavor
i throw every scrap piece of venison through the thing but
how abot duck???
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Postby duckjumper » Fri Dec 08, 2006 10:26 am

It is very good, Badabing. And yes, you can use duck. With venison I'd use beef fat, with duck I'd use pork fat. They just seem to go better together. Of course, duck fat from a domestic would be even better, but that's a lot of duck fat.
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Postby phutch30 » Fri Dec 08, 2006 4:54 pm

I made some last year with 15% beef fat. I thought it turned out good.
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