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Started By
Message
Goose Breast
Posted on 7/3/14 at 6:15 pm
Posted on 7/3/14 at 6:15 pm
I've got some geese breast in the freezer that I plucked instead of cutting the skin off and sautéing them and was wondering if any of y'all had any tips or tricks on a good marinated for them. I plan on putting them on the smoker either this evening or tmrw. Is the smoker a good idea or is there a better way to cook them? Any advice is greatly appreciated. 
and happy 4th 
and happy 4th 
5
Posted on 7/3/14 at 6:22 pm to Spunky
If specklebelly cook rare. Sear like a filet. The longer you cook it the tougher it'll be. If snow/canada jambalaya gumbo etc.
Posted on 7/3/14 at 6:24 pm to LouisianaChessie
It's Canadians. I've done them in gumbo before but this time was really wanting to cook the whole breast intact which is why I left the skin on and was planning on smoking them.
Posted on 7/3/14 at 6:24 pm to Spunky
Hmmm. You have just the breast with skin on it?
I usually either have just breast meat or a fully plucked bird. Couldn't tell you from first hand experience but I'd think about searing it right quick and eating.
What kind of goose?
ETA- I think you could still sear it.
I usually either have just breast meat or a fully plucked bird. Couldn't tell you from first hand experience but I'd think about searing it right quick and eating.
What kind of goose?
ETA- I think you could still sear it.
This post was edited on 7/3/14 at 6:25 pm
Posted on 7/3/14 at 7:47 pm to Spunky
Not sure about smoking, I have never done it.
Slice it very thin, soak in milk, batter in seasoned flour and fry it.
Slice it very thin, soak in milk, batter in seasoned flour and fry it.
Posted on 7/3/14 at 7:58 pm to MSWebfoot
no.
skin side down in a hot pan with some oil.
salt black pepper and cayenne.
cook to med rare and let sit for 5-10 minutes. that's the most important part
skin side down in a hot pan with some oil.
salt black pepper and cayenne.
cook to med rare and let sit for 5-10 minutes. that's the most important part
Posted on 7/3/14 at 8:00 pm to eyepooted
So y'all just pluck the breast and filet it just like you would otherwise? Never thought about doing that
Only cook the skin side?
Only cook the skin side?
This post was edited on 7/3/14 at 8:03 pm
Posted on 7/3/14 at 8:01 pm to eyepooted
That
Posted on 7/3/14 at 8:22 pm to Spunky
quote:People?!?!
It's Canadians.
Sorry, just one of my pet peeves. "Canada" geese, always.
Posted on 7/3/14 at 8:30 pm to jimbeam
quote:
Hmmm. You have just the breast with skin on it?
Yea. I've got them in brine now. Not going to cook until tomorrow.
Posted on 7/3/14 at 8:32 pm to MSWebfoot
quote:
Not sure about smoking, I have never done it.
Slice it very thin, soak in milk, batter in seasoned flour and fry it.
Sounds amazing but this weekend all of my cooking will be done outside, since I don't have a fryer that rules this out. I'm definitely going to try this soon though.
Posted on 7/3/14 at 8:36 pm to eyepooted
quote:
skin side down in a hot pan with some oil.
salt black pepper and cayenne.
cook to med rare and let sit for 5-10 minutes. that's the most important part
Should have said that I will be doing all of my cooking outside this weekend. I'm using a kamado cooker so searing is not an issue. I said smoke it because that's how I do my skin on chicken.
I'm replying to each post individually because I'm on my phone
Posted on 7/3/14 at 8:39 pm to Geauxtiga
I agree
Posted on 7/3/14 at 8:42 pm to jimbeam
quote:
So y'all just pluck the breast and filet it just like you would otherwise? Never thought about doing that
Only cook the skin side?
This is the first time I've ever plucked one. I usually just breast them out. I had someone ask for this specifically but they never came and got it. So now I've cooked my dinner for the night and still have most of my cigar left. I looked in my eat freezer and saw this. I originally planned on cooking it tonight but it took longer to thaw than I thought and figured it'd be best to brine overnight anyways.
Posted on 7/3/14 at 8:48 pm to Geauxtiga
quote:
Sorry, just one of my pet peeves. "Canada" geese, always.
Must be a local thing here. We call them Canadians if there is more than one, plural obviously. However we also call really tan people Canadians too. As well as Democrats and Mondays. It can get confusing to some. When in Rome though. From now on I'll call em Canada on here
Btw. I wish we had specks in ga like y'all do out there. I've heard they are mighty fine grub
Posted on 7/3/14 at 9:05 pm to Spunky
quote:I honestly don't want to be a dick and force the issue but trust me, it's not a local thing; rather, it's grammatically incorrect to say that.
Must be a local thing here. We call them Canadians if there is more than one, plural obviously.
Plural is formed by "geese". A Canadian is a person. To say "Canadian" is like saying "European".
quote:
-an , -ean or -ian
— suffix
1. ( forming adjectives and nouns ) belonging to or relating to; a person belonging to or coming from: European
You've been adivsed now call it what you want. I'm about to get called all kindsashty and get my arse reamed so sit back and enjoy.
This post was edited on 7/3/14 at 9:06 pm
Posted on 7/3/14 at 9:07 pm to Spunky
quote:Specs are like over-grown teal. Very tasty.
Btw. I wish we had specks in ga like y'all do out there. I've heard they are mighty fine grub
Posted on 7/3/14 at 10:22 pm to Spunky
Thaw it & then dry it a day in the fridge then marinade it in oj then use a mole rub nice hot grill rare to me rare it's fricking great as good as a nice filet
Posted on 7/3/14 at 10:51 pm to Geauxtiga
quote:
honestly don't want to be a dick
Then you should try harder on not being one.
They GOOSE turned out quite nice. Just pulled it off. It's a little tough but I think i thawed it to quick. Thanks for the info fellas.
Posted on 7/3/14 at 11:06 pm to Spunky
All I cam tell you is goose has very low fat. If cooked wrong it just dries out. If o were cooking. O would make sure it is done in a way to hold the juices....if grilled, wrap it in bacon type recipe. Do NOT cook it past med rare or it WILL dry out
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