Cooking Canadian Goose

[tyson129]

Still can't believe no one has corrected "Canadian Goose" to Canada Goose

[tyson129]

Originally Posted by goose2

The taste of duck and goose is what has forced many to quite hunting them. I personally hate eating it but love hunting them. I usually give it all away.

Strange that you hate the taste yet your name is Goose2...? Figured if you had enough love for them to have it be your screen name that you would love every aspect about them.
I myself eat what I harvest....until it comes to predators....I won't eat Coyote
Just yanking your chain bro so don't get heated please.

[mlschiestel]

too late to get his own bird eh, well he'll just have to go out and shoot some more. That recipe sounds pretty good i might have to give that one a try.

[ruger1]

I am an owner/partner of a commercial goose hunting club (Mazonia Hunt Club) in Central Illinois. I have a couple of simple recipes for goose that puts it in the gourmet category. Depending on what your taste preference is as far as "gamey" or mild. Cut in one inch chunks and marinade in Kikoman's Terriaki Marinade in refrigerator overnight. Remove from the marinade and wrap with bacon and one water chestnut held in place with a toothpick through the combination. Cook on your BBQ grill until the toothpick starts to char. Remove and savor the flavor!

[Mr_Mac]

I will brine some of mine and smoke it over any hard wood like a p p l e wood and the rest I will grill over a hot bed of coals until it is about 125-130 degrees.

[Mr. Mac]

Originally Posted by tyson129

Still can't believe no one has corrected "Canadian Goose" to Canada Goose

Good catch!

[ARAD06]

Lately i've been using a meat jaccarder (or a tenderizer). You can find it at any cooking store to tenderize the meat, price range from $10-$50. It's a series of about 40 tiny blades that you push through the meat and it breaks up the strands and can flatten the goose or duck breast to make it easier to cook, depending on how hard you push the jaccarder through. I usually clean up the meat, jaccard the breasts then throw them in the marinade. The holes in the meat allow the seasoning/marinate to soak into the meat. After marinating right before grilling i'll lightly jaccard them again pushing some of the marinade through into the meat. trust me, IT MAKES A HUGE DIFFERENCE!! Give it a try, i work at a steakhouse and we jaccard all of our steaks, that's where i got the idea from.

Second idea for a marinate, during the holidays Sierra Mist has a cranberry splash flavor. I tried using that as a marinade with a carolina seasoning the other day...it has a sweet flavor but very very good. I'm sure you could also just use sprite and cranberry etc.

Somebody let me know how it works!

[hunter5673]

we have recently started bringing our goose and duck to a butcher who makes us hot dogs and kielbasa that is the best way ive ever had it.