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Started By
Message
Goose breast recipe help?
Posted on 4/11/13 at 9:09 pm
Posted on 4/11/13 at 9:09 pm
My elderly neighbor lady's bulldog killed her ornamental goose this evening. Not a Canada goose, but similar.
I told her I would bury it and I fileted the breast meat off of the goose.
I am thinking slicing and grilling with some seasame oil/ginger.
Any other ideas?
TIA
I told her I would bury it and I fileted the breast meat off of the goose.
I am thinking slicing and grilling with some seasame oil/ginger.
Any other ideas?
TIA
This post was edited on 4/11/13 at 9:12 pm
9
Posted on 4/11/13 at 9:11 pm to AlmaDawg
Throw it away because its nasty.
Posted on 4/11/13 at 9:12 pm to AlmaDawg
shite, man that made me laugh. The only thing that we did w/geese was put them in gumbos. Sorry, don't have a secret recipe...
Posted on 4/11/13 at 9:41 pm to AlmaDawg
quote:
I told her I would bury it and I fileted the breast meat off of the goose.
man, that is some lowdown shite!...
honestly, the goose is probably old and not gonna be worth shite..
Posted on 4/11/13 at 9:49 pm to AlmaDawg
Gumbo or stuff it and bake it
Posted on 4/11/13 at 10:19 pm to jimbeam
Cut into strips, marinate and fry
Posted on 4/11/13 at 11:36 pm to Bullredbf
quote:
Cut into strips, marinate and fry
That's what I always did with canadas and specs. Little vinegar with some zesty Italian dressing, salt/pepper and call it at day. It goes without saying, but just don't over cook it.
Posted on 4/12/13 at 5:35 am to AlmaDawg
tenderize it with one of those needle-press-tenderizer-thingys, or just take a fork and start poking A LOT of holes in it. next, season it however you would like to; i prefer teraki and toasted sesame seeds but tony's and butter is good. slap it on a grill and cook just like a steak. sit down, have so bring you a beer, enjoy!
Posted on 4/12/13 at 6:18 am to AlmaDawg
Get a hickory cooking plank. Grill goose on plank, throw away the goose and eat the plank, you will be better off.
Posted on 4/12/13 at 6:31 am to AlmaDawg
If serious.....
This post was edited on 4/12/13 at 6:32 am
Posted on 4/12/13 at 8:51 am to KingRanch
If serious...
If only kidding...
If serious before you saw these posts, and now only kidding...
If only kidding...
If serious before you saw these posts, and now only kidding...
Posted on 4/12/13 at 8:56 am to AlmaDawg
Posted on 4/12/13 at 9:19 am to Bullredbf
quote:
Cut into strips, marinate and fry
That. tenderizing will help. Tastes like backstrap.
Posted on 4/12/13 at 9:35 am to Howard Juneau
Yes, I am serious....
Pretty big breast on that thing!
Pretty big breast on that thing!
Posted on 4/12/13 at 9:40 am to ReelFun
quote:
Tastes like backstrap.
No, just no.
Posted on 4/12/13 at 9:55 am to 34venture
Greek Waterfowl Pasta
2 Snow Goose Breast (or equivalent amount of other waterfowl) cut into ¼ inch wide strips
¼ cup pitted kalamata olives sliced in halves
½ lb smoked link sausage sliced in ¼ inch slices
1 tsp roasted garlic in olive oil
1/8 tsp ground thyme
1/8 tsp dry basil flakes
Crumbled Feta or Blue Cheese
½ tsp brown mustard
¼ cup merlot or cabernet
Pasta of choice cooked al dente
Dissolve mustard in the wine
In large skillet place sausage, garlic, and olives with small amount of olive oil on high for 4-5 min
Add goose strips then season with the basil and thyme
When goose is no longer bleeding when pressed, add the wine/mustard mix
Stir continuously after adding the liquid.
Plate pasta and top with the meat and sauce and garnish with the cheese.
Add salt and pepper to taste.
2 Snow Goose Breast (or equivalent amount of other waterfowl) cut into ¼ inch wide strips
¼ cup pitted kalamata olives sliced in halves
½ lb smoked link sausage sliced in ¼ inch slices
1 tsp roasted garlic in olive oil
1/8 tsp ground thyme
1/8 tsp dry basil flakes
Crumbled Feta or Blue Cheese
½ tsp brown mustard
¼ cup merlot or cabernet
Pasta of choice cooked al dente
Dissolve mustard in the wine
In large skillet place sausage, garlic, and olives with small amount of olive oil on high for 4-5 min
Add goose strips then season with the basil and thyme
When goose is no longer bleeding when pressed, add the wine/mustard mix
Stir continuously after adding the liquid.
Plate pasta and top with the meat and sauce and garnish with the cheese.
Add salt and pepper to taste.
Posted on 4/12/13 at 10:02 am to Bleeding purple
You could probably replace the goose with the sole of a shoe in that recipe and it would still be good.
Posted on 4/12/13 at 10:09 am to KingRanch
Hope you like your meat rare... or beef jerky style.
Actually, goose jerky might be your best bet.
Actually, goose jerky might be your best bet.
Posted on 4/12/13 at 10:10 am to Bleeding purple
kalamatas make me yak, but maybe a 1/4 cup cooked in would be ok.
Sounds great though, never thought of doing something like that
Sounds great though, never thought of doing something like that
Posted on 4/12/13 at 10:10 am to 34venture
quote:
You could probably replace the goose with the sole of a shoe in that recipe and it would still be good.
yep but only if it is a leather sole shoe.
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