Goose Recipe

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Goose Recipe

Postby River Hill » Sun Nov 16, 2008 2:01 pm

I need a suggestion for cooking goose breast. My son just got his first goose and I want to cook it for him. I am hoping for something that is sweet or something without onions, green peppers or such. You know the things kids hate.
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Postby ronvt » Sun Nov 23, 2008 12:12 pm

I cut it into cubes and pan sear the outside. I put it in a slow cooker with bef broth and a dark beer and some vegis. I serve it over rice. My 7 and 9 year old girls love it.
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Postby goosebuster2882 » Sun Nov 23, 2008 1:48 pm

what kind of dark beer do you sugggest???
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Postby ronvt » Mon Nov 24, 2008 5:15 am

Any amber or dark will work. The alcohol boils off and the sweetness of the barley remains. I use guiness or a microbrew that does not put sugar in. I have cooked hundreds of geese, it is a staple in our house and the crockpot will make it the most tender. It will be so tender you can cut it with a spoon, just make sure the cubes are pan seared first. I will also take the au jus and mix a little flour with it on the stove for gravy.
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Try this one....awesome!

Postby splitshot » Mon Nov 24, 2008 11:09 pm

Marinate the breasts in a 50/50 mixture of teriyake marinade and apple cider (a ziplock bag works great for this) marinate overnite in fridge. put breasts on a HOT charcoal or gas grill, sprinkle with montreal steak spice...cook untill RARE (still pink in the middle), slice thin and serve with rice pilaf...great this way! And you can cook veggies on the grill at the same time if you want them...(squash,peppers, mushrooms, onions, whatever)
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Brine?

Postby Flier » Tue Nov 25, 2008 6:48 pm

Anybody ever brine their goose meat?
Not hard to hit, just easy to miss.


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Postby ronvt » Mon Dec 01, 2008 5:57 am

I always brine with 1 cup ice water, 1 tablespoon organic sugar and 1 tablespoon of kosher salt.
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