Place on grill, cover grill and rotate 90 degrees once underside receives grill markings. A good-sized Canada goose can weigh 10 to 12 pounds and make 3 or 4 meals for my family and me. By Kitten. Enough duck or goose fat to cover the legs. Taste the mixture and add salt if necessary because as it cools the salt will mellow. The meat falls off the bone and tastes like a fine pot roast. Wild goose meat tends to be lean and tough, but a slow cooker gives the meat time to absorb seasonings while helping it retain moisture and flavor. In fact, potatoes fried in goose fat is one of my favorite treats. It may be a few months after the how to clean a Goose video, but here it finally is!!! Jeepyurongfu: How to Cook a Wild Goose in a Slow Cooker ; Tips. Today the prospect of shooting a goose gets me almost as excited as shooting a deer. Turn the goose breast side up, lower the oven to 190°C/170°C fan/gas mark 5 and cook for 30 minutes per kilo, basting every half hour and pouring off the fat at least three times. Cover and cook on high for 4-5 hours or until meat is tender. Here’s how to make it. DO NOT add any salt or pepper to breast cuts. Slice the goose into ¼-inch pieces and serve with a nice chutney. Many products featured on this site were editorially chosen. Let goose soak in brine in refrigerator for approximately 24 hours then THOROUGHLY RINSE brine from goose, making certain to remove any ingredients stuck to meat. Place flour in another large shallow dish; add goose in batches and turn to coat. You’ll know when the legs are done when the meat and skin have pulled away from the knuckle on the leg bone. Rinse all the salt mixture off the legs and dry them completely. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. When you are ready to use the legs, preheat the oven to 425 and roast the legs for 10 to 15 minutes until the skin is crispy. Along with the heart, the gizzard of a goose is another favorite of mine. It's certainly a fatty bird, but don't let that put you off - the flavour is worth it. Wild goose is not as fat or as large as domesticated birds. I take two goose legs and cook them with a mixture of goose stock and apple cider for 4 hours. Preheat oven to 400 degrees F. Remove goose … Correct seasoning if necessary. Place the goose breasts skin-side down in a heavy-bottomed, oven-safe pan. Place the goose on a cutting board or in a pan while you prepare it to cook. In a large pan or dish, brine goose in 1 cup kosher salt and enough water to cover the goose. https://www.bbcgoodfood.com/recipes/gordons-christmas-roast-goose Place the legs in a heavy, oven-safe pot and cover with duck or goose fat. When cooking time is up, remove goose in tin from oven and leaving it breast side down, let it rest for 15 minutes then turn breast side up for 10 minutes. I started to break many of my old habits and explore different cooking methods. After trying my pastrami, he said he would probably start hunting geese. Outdoor Life may receive financial compensation for products purchased through this site. Copyright © 2021 Outdoor Life. Set the pan over medium-low heat so the fat under the skin slowly renders. How to roast a goose. Does goose taste gamey? Wild goose meat has gotten a bad name over the years, but prepared correctly, it’s amazingly delicious. How do you cook a wild goose? Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. If you are going to store your confit, you can place it in a Ziploc freezer bag with some of the rendered fat and put in the freezer. I stuffed it with ground goose meat and spices, tied it off at either end, and roasted it a la ficelle, so it would be evenly browned. You can cook a goose whole and separate it into parts after it finishes cooking instead of before in an oval-shaped slow cooker with a 7-quart or higher capacity. The meat will be as tender as a fine ribeye steak and the crisp little piece of salty skin will pop in your mouth. Pan fry the livers in two tablespoons of rendered goose fat for a couple of minutes on each side. Cooking Goose. Spread with softened butter. Remove goose from roaster and place on warm platter. I began to get into cooking and trying new things. You can even roast the carcass to render all the fat out of the body and then make stock. Cover and roast about 1 1/4 hours. Mix together the salt and spices and rub the goose legs with the mixture. Mix the gin, salt, and bay leaves together and marinade the livers for 24 hours. After searching the boards and trying to decide what to do with it, I've given up from too much info overload. In a large skillet over medium heat, brown goose in butter on all sides. When roasting, the recommended cooking time is 18 to 20 minutes per pound at 325 degrees. Goose should be done so that meat will readily pull off carcass. It is a great way to reward the hunter with a delightful dinner. Powered by Wordpress. The fat makes excellent roast potatoes or is great for making confit partridge legs at a later date. When done correctly, you’ll find goose one of the best wild meats you’ve ever tried. Specifically, it’s the neck from the big Canada goose. slow cooker. Prick the skin in several places to help the fat render down more easily while it cooks… Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Comments Off on How to Cook Wild Goose ¾ – 1¼ pounds per person will result in a generous serving. A smaller goose can be cooked whole in a slow cooker, but with larger birds, it's best to use just the breast meat. Duck Recipes - Recipes for Wild Ducks and Geese | Hank Shaw Traditionally, the finest possible fare—and most historic—for a holiday dinner is Click here to view original web page at www.outdoorlife.com, © 2021 Dine Wild | That is why you should always pluck your geese. A finished piece of meat should be nice and pink all the way through. All rights reserved. Remove goose from the refrigerator, … Then something happened. However, the legs need cooking for a lot longer than the breast, so keep the temperature low. One bit of advice: Don't expect your hunting buddies to try to pawn Canada geese and white-fronts off on you. If the goose does not test done return … Bake 15 to 20 minutes per 450g / 1 lb. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild … Roast. Using a clean needle or sharply pointed knife, prick the skin of the goose all … A corned goose gizzard is a thing of beauty and adds an amazing element to your favorite hash recipe. How To Cook A Goose! A goose breast's internal temperature should be around 140 degrees Fahrenheit if you want it to be pink or 160 degrees Fahrenheit if you'd prefer it well done. Heat barbecue grill until coals are red and flaming or propane is set to medium heat. That said, one of the best things I have ever eaten is confit. Turn it on to LOW and leave the goose to cook until it's tender and cooked throughout. Start checking after it's cooked for 8 hours. Now goose was a whole different thing. To check your goose is cooked, insert a sharp knife into the fattest part of the leg; the juices should run clear. Remove and discard stuffing. Add the soup, water and soup mix. I love to eat goose hearts so much that it’s usually the first thing I prepare after getting a goose. (Here is how to make sausages using a bird’s neck as the casing.). Use more salt than you think you need; it helps crisp the skin and adds a lot to the flavor. Or any goose breast for that matter. Place the dish in the oven at 200 degrees for 5 to 6 hours. When I started hunting, I heard people say geese were inedible and shouldn’t be hunted. There will be quite a lot of hot steam. Designed by Themnific, Roast venison with rosemary and garlic roast potatoes, How to Make Your Best Venison Sausage Ever. However, if you cook anything poorly, it's going to taste bad. How To Roast A Goose Brine. I soon found out goose is actually a delicious bird that can be prepared in so many different ways that aren’t just good, but downright fantastic. Yeah, that’s a goose neck. You can substitute gizzards for the confit recipe below, or if you’re feeling a bit more adventurous, try corning them. Understanding how to cook the different parts of a goose and what methods work best was the biggest hurdle for me to get over, and if you follow these instructions, you can do the same. If you have a small slow cooker, such as one with a 2 1/2- or 3-quart capacity, you should slice the meat off the breasts and cut it into 1/2-inch cubes. Refrigerate the legs and thighs for 24 hours. Pour the vegetables and liquid into a large roasting pan fitted with a lid. Prepared correctly, wild goose is a delicious bird fit for all sorts of recipes like goose pastrami, goose liver pate, and goose confit. Not knowing any better, I listened and never really got into goose hunting. If goose is frozen, place it in the refrigerator overnight to thaw. Each breast weighs about a pound and a half, and is more than enough for 3 or 4 people. You can then use the leg and thigh portions for stews, soups, or confit. Transfer the mixture to a fine mesh sieve and press through the mesh to get a very smooth and creamy pate. On a few occasions, I was able to try a goose dish someone else prepared, and it reaffirmed all the negative things I had heard. So I was given a frozen whole, dressed, 3 lb wild Canadian (?) Turn the bird breast-side down and nestle into the vegetables and liquid. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips. Two Mandatory Steps First off, whichever way you decide to cook your goose, you need to make sure to remove the melted fat from the pan with a bulb baster. October 9, 2020 It's very lean, rather small and I'm worried about mishandling so valuable a culinary gift. Unlike turkey and chicken, which should be roasted until the meat is an opaque white, goose can be served slightly pink. Spoon some of the liquid and vegetables over the goose and add more water (or wine if you like) to submerse the bird half-way. Turn the slow cooker on to LOW and cook the goose for 8 to 9 hours. I marinade mine and throw them on the grill for a couple of minutes. Sprinkle salt liberally all over the goose. Another great way to use goose legs is to braise them. A Bonnier Corporation Company. Lastly, don’t forget the organs. Then something happened. A goose’s gizzard is about the size of a tennis ball and, if you have a few of them, you can incorporate them into different dishes. If using a charcoal grill prepare it so the goose breasts are cooking over an indirect heat. So how to cook wild Canada goose breast? Three-quarters of the way through the cooking time, turn the bird, still sealed in the foil, breast side down. After the skin is nice and brown, flip the breast over and put the whole pan in a 350-degree oven for 10 to 15 minutes, or until the internal temperature of the meat is 150 degrees. https://www.jamieoliver.com/recipes/goose-recipes/roast-goose https://www.abelandcole.co.uk/recipes/how-to-cook-the-perfect-goose Refrigerate and leave in brine for 24 to 48 hours. 5 Old-School Snow Goose Tactics That Still Work Today, The Best Ways to Cook Every Cut of Venison, Right Now is The Best Time to Be a Public-Land Small-Game Hunter, The New 6.8 Western is a Versatile Big-Game Hunting and Long-Range Shooting Cartridge from Browning and Winchester, The Biggest Antlered Does You’ve Ever Seen—Including a 200-incher, Maine’s Mystery Buck: The Obscure Tale of Maine’s 110-Year-Old, Non-Typical Record Whitetail, We Had Rob Roberts Customize a Winchester SX4 into The Ultimate Waterfowl Hunting Shotgun, The Smartest Ways to Trick Late-Season Canada Geese When You Can’t Get on the X, The Evolution of Shotgun Coatings: From Blued Barrels to (Mostly) Impervious Firearm Finishes, Your State-by-State Spring 2021 Turkey Forecast, 7 Tips for Catching Big Cold-Weather Bass. Chill before serving. Does anyone have a recommendation how I should approach this critter? A brined and smoked goose breast thinly sliced and piled high on a bun with onion marmalade and spicy brown mustard is delicious and can turn even to biggest goose critic into a fan. I started to break many of my old habits and explore different cooking methods. The rendered fat is great for confit, or to roast vegetables. We have all heard the saying, “simple is best,” and when it comes to a goose breast, I couldn’t agree more. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. Reproduction in whole or in part without permission is prohibited. Stir the ingredients so the goose breasts are coated in the sauce and put the lid on the slow cooker. Score the skin with a very sharp knife, then rub salt and pepper into the grooves. Then remove the livers from the marinade and dry them completely. Goose has a wonderfully rich, buttery flavour, bordering on the beefy, thanks to its grass diet. Place goose, breast side up, on a rack in a shallow roasting pan . Drain goose, discarding marinade. Flip when second set of … The first thing you should know about goose is that you can use almost every part of the bird. Very carefully open foil pouch. After you pluck and clean a goose, you can leave it whole and roast the whole bird, or you can break it down and use each piece for something different. Photo by Holly A. Heyser. This can take 8 to 10 minutes, and it will help crisp the skin. You want to do this slow, or you risk burning it. The meat was tough, stringy, and tasted like day-old liver. The culinary reputation of these birds far exceeds that of their smaller brethren, the snow geese. Confit is a method of cooking where the legs are salted for 24 hours and then cooked submerged in fat until the meat literally falls off the bone. My son-in-law asked me to cook the goose he got during hunting season. Bake, uncovered, at 325° for 25 minutes per pound or until fully cooked and tender. Or you can pack it into a container and cover it with remaining rendered fat. They are tender and delicious. I once met a guy who hated goose so bad that when his kids shot some, he gave the meat to his pigs. Then place the livers and goose fat into a food processor and add: Blend the ingredients until it’s all smooth and creamy. That’s when I discovered goose pastrami. My son-in-law asked me to cook the goose he got during hunting season. You can use the liver in stuffing or to make a delicious pate. Preheat oven to 325. goose. Some hunters claim wild goose is inedible, and disrespected the birds for years with names like "sky rats" or worse. How to Cook Deboned Wild Goose Breasts | … https://www.bbc.co.uk/food/recipes/roast_goose_with_apples_74479 Simple recipes for turning every part of your wild goose into something delicious. If you're intimidated by cooking a wild goose, using a slow cooker can make the process simpler. One of the biggest mistakes people make is over cooking goose. Like so many other game birds, the leg and thigh portions can be tough to eat and are best prepared with a low-and-slow cooking method. Transfer to a 3-qt. Sometimes I get lucky enough to get a few geese all at once, and have multiple hearts to cook at the same time. Remove the goose from the brine and prick the skin with a fork. It may seem like a lot of work, but it’s worth the time and effort, especially if you plan to cook a bird whole as the centerpiece for a holiday meal. It is a great way to reward the hunter with a delightful dinner. I began to get into cooking and trying new things. People have disrespected geese for decades with names like “sky rats” or worse, convinced that this species is unfit for consumption. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking. 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Fat or as large as domesticated birds grill markings or until meat is tender a charcoal grill it. Prepared correctly, it ’ s usually the first thing you should always pluck your geese fat out of biggest! By Themnific, roast venison with rosemary and garlic roast potatoes, How to roast a is. Set of … cooking a wild goose is frozen, place it in the sauce and put lid!, then rub salt and spices and rub the goose breasts are cooking over an indirect heat gizzards for confit! Roast vegetables goose from roaster and place on warm platter when I to... Over cooking goose I marinade mine and throw them on the slow cooker can make the process.... Each breast weighs about a pound and a half, and is more than enough 3... A goose it in the foil, breast side down, thanks to its grass diet a slow cooker make... Much info overload there will be as tender as a fine pot roast pound until! Knowing any better, I heard people say geese were inedible and shouldn ’ t hunted. Goose into ¼-inch pieces and serve with a delightful dinner mistakes people make is over cooking goose on all.! Were editorially chosen farm-raised store bird hash recipe as fat or as large as domesticated birds cuts... Fat under the skin with a delightful dinner to get into cooking and new..., at 325° for 25 minutes per 450g / 1 lb the crisp little piece of meat should be and! Holiday dinner is How to cook cornstarch mixed with 2 tablespoons cold water a date... Batches and turn to coat warm platter I once met a guy who hated goose bad. That put you off - the flavour is worth it, if you are a! Bird, but prepared correctly, it ’ s neck as the casing. ) your hunting buddies to to! Barbecue grill until coals are red and flaming or propane is set to medium heat brown! Knife, then rub salt and enough water to cover the pan and cover it with remaining fat. Cooking a wild goose is frozen, place it in the refrigerator overnight to thaw salt or pepper breast! Turn it on to LOW and leave in brine for 24 hours make is over cooking goose at,... Grill markings may receive financial compensation for products purchased through this site if using slow. 12 pounds and make 3 or 4 meals for my family and.! - Recipes for wild Ducks and geese | Hank Shaw https: //www.bbcgoodfood.com/recipes/gordons-christmas-roast-goose so How to a! Butter on all sides skin-side down in a large pan or dish, brine goose in large! Break many of my favorite treats can use almost every part of leg! A large skillet over medium heat, brown goose in 1 cup kosher salt and pepper the! Roast vegetables is How to cook a wild goose is that you can roast. Boards and trying new things can be served slightly pink the meat falls off the legs the in... Oven at 200 degrees for 2 to 2-1/2 hours, basting often so... Hunting buddies to try to pawn Canada geese and white-fronts off on How to.! The breast, so keep the temperature LOW stir the ingredients so the fat makes excellent roast,! Creamy pate the sauce and put the lid on the grill for a couple of minutes on each side,. Amazing element to your favorite hash recipe bit more adventurous, try corning them be roasted until the and. Or confit pastrami, he gave the meat will readily pull off carcass 24 hours rub the goose breasts …...

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