RECIPES FOR GOOSESavory Marinade Recipes Easy Wild Game Recipes Have you been on a wild goose chase searching through recipes for goose? I have them. First I would like to give you some interesting facts about the goose. The Canada Goose is native to North America and breeds in Canada and in the northern United States. For some unexplained reason, Europeans have been greatly fond of the goose; whereas here in the United States, the popularity is concentrated around the Christmas and New Year's Eve.
Most associate the Christmas with Victorian England. During the 19th century older geese were served - up to 9 months old, compared to 4-6 months today. Older birds are tough and need to be marinated or tenderized before cooking. Today, we cook more goose than ever before, and the fattened goose liver is exported to France to be processed into pate that the Parisians are famous for. Goose meat is dark (including the breast) and intensely flavorful compared to a turkey; is also fattier and gamier than the duck.
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How To Draw A GooseNo, this isn't art class, it's a quick lesson on how to field dress a goose.I also dedicate a section to Goose hunting - including hunting blinds and boats. How To Buy The Perfect GooseIf you do not have hunters in the family, and you want to make one of these recipes for goose, you certainly can purchase a goose (especially around the holidays). You will now be an informed shopper and know what to look for.Fresh goose is available during the Christmas season and an awesome choice for goose recipes. Make sure the goose is plump, well formed, and has smooth, blemish free skin and free of pin feathers. It is so hard to judge the quality of a frozen goose, so please stick with the well known brands. A 10-12 pound goose is the biggest bird you should buy because the larger ones are almost always tougher. The 10-12 pound goose may feed up to 8 people depending on how much your family eats and if you want leftovers. Instead, consider buying two or three geese (instead of the bigger birds) if you need to. It is very deceptive because the geese do have a large carcass and relatively little meat, compared to, say, a chicken. Allow the goose to thaw 2 days in the refrigerator. Or you can thaw the goose for 5-6 hours in cold water in the original package in the sink; changing the water frequently. Now on to preparing one of my recipes for goose. How To Prep A GooseI believe that game birds are the the most delicious wild meat, and the key to this is that prepping the bird is as important as how you cook the bird. Take care of the bird as soon as you've bagged it, so when you use one of my recipes for goose, it will be wonderful.So after you shoot your bird it should be field dressed right away. You have to cool that meat immediately so when it's cooked the flavor is the best you can get. Let's prep the bird that you have brought home to cook - before using one of my recipes for goose. Quickly run a propane torch over the cleaned body of the goose to remove any leftover down and tiny feathers that might of been missed. Dip the goose in a large pot of rapid boiling water to loosen any resistant feathers or quills. Do NOT submerge it long enough to cook your goose. Is your goose cooked? It will be, (perfectly I might add) when you follow any of my recipes for goose listed below...
You know that a turkey (domestic or wild) needs to be basted in fat to stay moist - but the goose is just the opposite. The rendered fat that accumulates on the bottom of a roasting pan needs to be discarded. How To Carve A GooseRemove the roasted goose from the oven, loosely cover with foil, and let rest on your cutting board for 20 minutes. Discard the trussing strings if you used them. Spoon out the stuffing into a serving bowl and keep covered to stay warm.Gently move the wing bone to find the shoulder joint and cut down firmly through the joint with a chefs knife to free the wing. Cut through the skin in a arc around the leg. Press the knife down between the thigh and the body of the bird and cut through the joint to remove the leg. Now cut the leg in two between the thigh and drumstick. Now using a slender chefs knife, carve the breast into lengthwise pieces; slightly diagonal to the breastbone.
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FEATURED RECIPE:
STUFFED ELK CABBAGE ROLLS
Ingredients
12 large cabbage leaves
1 lb ground elk
1 lb sweet Italian sausage
1 small can tomato paste, divided
1 tsp Better Than Bouillon beef base
1/2 cup water
1/2 cup warm cooked rice mixed with 1 TBS butter
1 egg
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp dried sweet basil (Sam's Club has it)
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 TBS paprika
2 TBS onion, grated
2 TBS celery, diced
1/4 cup carrots, shredded
Sauce
2 cups tomatoes, crushed
remaining half of tomato paste
1 cup water
1 tsp Better Than Bouillon beef base
1-1/2 TBS brown sugar
cayenne pepper, to taste (optional)
remaining cabbage leaves to cover rolls
Directions
PREHEAT oven to 325 degrees. Spray a roasting pan or large baking dish (9x13) with vegetable spray; set aside.
Cut 12 large leaves off of cabbage head, and place in boiling water, let stand until leaves are limp; approximately 3 minutes.
Measure out 1/2 cup of hot cabbage water and add the Better Than Bouillon beef base. Mix well until dissolved.
Meanwhile, add the above mixture with the the elk, sausage, 1/2 of the tomato paste, rice, egg, seasonings and vegetables together in a large bowl, mixing to combine.
Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat; placing seam side down in prepared pan. (I roll any leftover filling into meatballs and cook them with the cabbage rolls.)
Mix the sauce ingredients together in a saucepan and heat through so the sugar and beef base is dissolved. Pour over the rolls and meatballs. Cover with the remaining cabbage leaves (so the rolls do not dry out).
Bake for 1 hour 45 minutes. Discard the top cabbage leaves, and stand back - they will knock you down to get to these cabbage rolls
More Wild Game and Game Bird Recipes
They work great for other meat like elk, moose and beef.
NOTE: You can use any fresh fish fillets for this recipe like walleye, crappie, perch, bluegill, cod, etc.
FRESH FISH TACOS
crappie (or blue gill) fillets
2 TBS canola oil for frying
2 TBS butter, for frying
1/2 tsp homemade chili powder
1 TBS honey
kosher salt and freshly ground black pepper
1 fresh lime
soft taco shells
cabbage slaw, recipe below
In a skillet over medium-high heat, heat the canola oil and butter for frying.
Meanwhile, dust the clean fillets with chili powder, kosher salt and then drizzle the lime juice and honey over them. Fry for 2-3 minutes, flip over and fry another 2-3 minutes. The crappie is done when it is opaque and flakes easily.
Heat the taco shells in a pan until it bubbles; flip and repeat.
TOPPINGS:
Chopped Cilantro
Homemade Salsa
Chunky Guacamole or Avocado
Red Onion Slices
Tomato Slices
Homemade Mayonnaise
Mango Salsa
kosher salt and freshly ground black pepper
CABBAGE SLAW
5 cups green, red or mixed cabbage, finely chopped
1/2 cup homemade sour cream
1/2 cup homemade yogurt
2 TBS fresh lemon or lime juice
1/2 tsp cumin powder
1/2 tsp dill weed
kosher salt to taste
freshly ground black pepper to taste
3 green onions, sliced thinly
1 jalapeno, seeded and finely chopped
Combine sour cream, yogurt, lime juice, cumin powder, dill weed, scallions, jalapeno, salt and pepper. Mix well. Reserve 1/2 of the mixture to top the tacos. Mix the other half with the cabbage.