RECIPES FOR GOOSE

The Canadian 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 Years 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 make more goose recipes that 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.

My Fish Recipes and Wild Game and Bird Recipes are featured on the Outdoor Channel. Check it out now!

How To Draw A Goose

Now pull out any organs that come out easily and use your knife to carefully remove the remaining organs. NOTE: To prevent spoilage, dry out the body cavity that you just cleaned out - using a dry cloth or paper towel.

Find a stick that will keep the goose's body cavity open; discouraging bacteria growth. Last but not least, place the bird in a cooler filled with ice when traveling back home. Before using one of my goose recipes you'll need to clean it thoroughly. More on that below.

I also dedicate a section to Goose hunting - including hunting blinds and boats.

How To Buy The Perfect Goose

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 Goose

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 that I have listed below...

NOTE: I want to let you know a "little secret" of mine for goose that I use for every one of my recipes for goose. Goose is stronger tasting than any wild duck, so I always marinate the goose in buttermilk for 24 hours before cooking. If you want to marinate the goose in a "flavored marinade," (like orange or savory, etc.) rinse all of the buttermilk from the bird and marinate your bird again.

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.

Now here is SECRET #2: PRICK JUST THE SKIN AND THE UNDERLYING FAT OF THE GOOSE with a fork or a needle; do not prick the meat. If you can, pull out any pads of fat before cooking. Now here's the secret: BOIL 1 cup of water and pour over the goose before seasoning it and placing it in the oven, and midway through baking to melt the fat, crisp the skin and prevent the goose fat in the roaster to catch on fire.

How To Carve A Goose

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.

How To Cook A Goose

Add the garlic cloves, onion, worcestershire sauce and broth. Slow cook for 6-8 hours, or until the meat falls off the bone. Shred with a fork and mix with your favorite barbecue sauce. Thanks for using my recipes for goose; these are great sandwiches, don't you think?



STUFFED RECIPES FOR GOOSE

8-10 lb goose
1 cup celery, chopped
1 cup onion, chopped
2 TBS butter
4 cups apples, peeled and chopped finely
8 cups day old white bread
2 TBS white sugar
2 tsp kosher salt, divided
2 eggs
1/2 cup apple juice
1/2 cups chicken broth

PREHEAT the oven to 350 degrees and spray a roasting pan with vegetable oil.

Wash the goose well and pat dry. Sprinkle the cavity with the 1 teaspoon of kosher salt and prick the skin generously; set aside.

In a skillet over medium-high heat, add the butter and saute the celery and onion until tender. Pour into a large bowl.

Add the chopped apples, bread, white sugar and remaining teaspoon of kosher salt; toss. In a bowl, whisk the eggs, apple juice and broth together and pour 1/4 cup at a time over the stuffing mixture. Toss well and lightly stuff the goose.
Bake, uncovered, for 3 to 3-1/2 hours or until a thermometer reads 185 degrees.

Let the bird rest for at least 20 minutes before carving; remove the stuffing and cover to keep warm.




Start a new tradition for the holidays! This particular one of my recipes for goose requires 4 hours of marinating before roasting.

GLAZED GOOSE AND GRAVY

10-12 lb goose

Marinade:
2 cups water
2/3 cup homemade soy sauce
1 celery stalk, finely chopped
1 small onion, finely chopped
1 TBS white sugar

In a saucepan, combine the ingredients and bring to a boil. Reduce heat and cook uncovered until the celery is tender; stirring frequently. Cool to room temperature. Place your goose in a large resealable bag and pour the cooled marinade over the bird; turn to evenly coat. Refrigerate for 4 hours, turning every hour.

1 tsp kosher salt
1 tsp freshly ground black pepper
2 TBS canola oil
2 tsp cinnamon
1 tsp garlic powder
1/4 cup cider vinegar
2 cups water
1-1/2 TBS homemade soy sauce
1/3 cup honey
2 tsp cornstarch
2 TBS cold water

Bring the goose out of the refrigerator and discard the marinade. Preheat the oven to 325 degrees and spray a shallow roasting pan with vegetable oil.

Rub the outside of the goose with the canola oil. In a small bowl mix the cinnamon and garlic powder together; rub over the entire bird. Bake, uncovered for 30 minutes.

Meanwhile in a saucepan, combine the 2 cups of water with the cider vinegar, 1 tablespoon of soy sauce and honey. Bring to a rapid boil and simmer until it is reduced in half.

Bring the turkey out of the oven after 30 minutes and brush the entire goose with the honey mixture; lightly sprinkle with salt. Place back in the oven and cook another 30 minutes.

Now cover the goose with foil and cook until done (1-1/2 to 2 hours) or when a thermometer reads 180 degrees.

When cooked, bring out of the oven and let it rest, covered for 20 minutes. DO NOT prick the skin when it is resting or you will loose all of your juice!

For the gravy, strain the pan juices and discard any fat. Mix the cornstarch with the water in a small saucepan and whisk until smooth. Now add the pan juices and bring to a boil, cooking for 2 minutes or so.

Carve your goose and serve with the gravy. This one of my recipes for goose is requested often.




My recipes for goose include this delicious goose recipe. If you like mushrooms, you will love this.

HOMEMADE GOOSE RECIPE WITH MUSHROOMS

1 goose, quartered
2 cloves garlic, minced
1 large onion, sliced
1/2 cup butter (or bacon fat drippings)
2-1/2 cups fresh mushrooms, sliced
2 cups chicken broth
1 bay leaf
1 TBS white sugar
1/8 tsp thyme
kosher salt and freshly ground black pepper, to taste
cooked wild rice

In a large heavy skillet, melt the butter or bacon fat on medium-high heat. Add the goose, onion slices and minced garlic; brown both sides of the bird. Reduce the heat and add the chicken broth and bay leaf. Simmer for 1-1/2 hours, covered.

It's time to add the mushrooms, sugar and thyme. Discard the bay leaf and season with salt and pepper to taste. Cover and simmer another 30 minutes. Serve with wild rice. I have more than just recipes for goose. Check out more of my favorites below.


Fishing Reels, Fishing Rods, Fishing Tackle, Tackle Box, Trolling Fish, Best Fish Recipes


Fishing for Bluegills, Bluegill Recipes, Crappie Recipes, Walleye Fishing, Walleye Recipes


Hunting Ducks, Duck Recipes, Goose Hunting, Hunting Blinds, Hunting Boats, Recipes for Goose, Hunting Pheasants, Pheasant Recipes, Deer Hunting, Venison Recipes, Turkey Hunting, Wild Turkey Recipes

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