aunt betty wrote:That recipe is from MY great-grandparents day.
If you want to eat something edible...try slicing goose breasts into 1/4" thick slices.
Grill them 2 minutes on each side and eat. Will taste like steak and will be the best goose you ever ate.
If you insist on eating lumber...be my guest.
aunt betty wrote:Try it. You will be shocked. I was. I took a couple buddies duck hunting and we shot two geese. There were some younger hunters hanging around wanting to drink by our fire so we let them in.
They suggested cooking the geese the way I described. Considering how little work it takes...is really good. Soaking the pieces in teriaki sauce is even better.
Duck is really good grilled in this way too.
I tried roasting geese and it's greasy. (yeah, throw away the bird, board, and all)
Tried smoking them too and it's pretty good if you let the meat cool and then slice it like beef for sandwiches but if you try eating it hot...sucks.
Tried eating geese lots of ways and to slice 'em thin and grill is the way I prefer.
If you want to eat wood. Treated or untreated?
A successful specklebelly hunt provides the makings for one of the most delectable wild game meals you've ever eaten. The meat is considered by many to be superior in taste to Canadas or snow geese.
daffy... wrote:deep fried with a wild berry jam is where its at. the crispy skin is killer. next would have to be goose prosucto (spelling?) confit is also great and braising to make pulled goose pasta aint bad either... its obnoxious seeing people killing these taste birds and throwing em out. to each their own. i just dont find the humor in it. let em pass if your not gonna eat em
Do they serve goose wings at BWW yet?faaisal wrote:Are you a fan of Buffalo Wild Wings? If so, you might be interested in learning a bit more about some recipes for some of the restaurant chain's more popular menu items.You can able to make From classic buffalo wings to elaborate sauces, including Parmesan garlic, Blazin' Hot and Asian Zing.
william costa wrote:if you aint grilln em like a steak u aint eatin em right!cut breast in filet mignon size chunks,wrap in bacon then season with montreal steak seasoning,grill to medium/medium rare,enjoy your fly mignon!absolutly as good as ribeye.awsome!.
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