https://www.abelandcole.co.uk/recipes/how-to-cook-the-perfect-goose Many products featured on this site were editorially chosen. Add the soup, water and soup mix. Place on grill, cover grill and rotate 90 degrees once underside receives grill markings. Yeah, that’s a goose neck. Stir the ingredients so the goose breasts are coated in the sauce and put the lid on the slow cooker. Turn the bird breast-side down and nestle into the vegetables and liquid. It's very lean, rather small and I'm worried about mishandling so valuable a culinary gift. So I was given a frozen whole, dressed, 3 lb wild Canadian (?) Lastly, don’t forget the organs. https://www.bbc.co.uk/food/recipes/roast_goose_with_apples_74479 Jeepyurongfu: How to Cook a Wild Goose in a Slow Cooker ; Tips. Sometimes I get lucky enough to get a few geese all at once, and have multiple hearts to cook at the same time. A brined and smoked goose breast thinly sliced and piled high on a bun with onion marmalade and spicy brown mustard is delicious and can turn even to biggest goose critic into a fan. It may seem like a lot of work, but it’s worth the time and effort, especially if you plan to cook a bird whole as the centerpiece for a holiday meal. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. Then remove the livers from the marinade and dry them completely. Place the dish in the oven at 200 degrees for 5 to 6 hours. One of the biggest mistakes people make is over cooking goose. Spread with softened butter. Now goose was a whole different thing. After the skin is nice and brown, flip the breast over and put the whole pan in a 350-degree oven for 10 to 15 minutes, or until the internal temperature of the meat is 150 degrees. The first thing you should know about goose is that you can use almost every part of the bird. You can even roast the carcass to render all the fat out of the body and then make stock. A goose’s gizzard is about the size of a tennis ball and, if you have a few of them, you can incorporate them into different dishes. Not knowing any better, I listened and never really got into goose hunting. Refrigerate the legs and thighs for 24 hours. My son-in-law asked me to cook the goose he got during hunting season. Duck Recipes - Recipes for Wild Ducks and Geese | Hank Shaw Prepared correctly, wild goose is a delicious bird fit for all sorts of recipes like goose pastrami, goose liver pate, and goose confit. Does goose taste gamey? Specifically, it’s the neck from the big Canada goose. The meat falls off the bone and tastes like a fine pot roast. Rinse all the salt mixture off the legs and dry them completely. After you pluck and clean a goose, you can leave it whole and roast the whole bird, or you can break it down and use each piece for something different. A goose breast's internal temperature should be around 140 degrees Fahrenheit if you want it to be pink or 160 degrees Fahrenheit if you'd prefer it well done. How to Cook Deboned Wild Goose Breasts | … If you are going to store your confit, you can place it in a Ziploc freezer bag with some of the rendered fat and put in the freezer. Turn the goose breast side up, lower the oven to 190°C/170°C fan/gas mark 5 and cook for 30 minutes per kilo, basting every half hour and pouring off the fat at least three times. How To Cook A Goose! Some hunters claim wild goose is inedible, and disrespected the birds for years with names like "sky rats" or worse. People have disrespected geese for decades with names like “sky rats” or worse, convinced that this species is unfit for consumption. Cooking Goose. Wild goose meat has gotten a bad name over the years, but prepared correctly, it’s amazingly delicious. In a large skillet over medium heat, brown goose in butter on all sides. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. The rendered fat is great for confit, or to roast vegetables. Or any goose breast for that matter. I began to get into cooking and trying new things. The fat makes excellent roast potatoes or is great for making confit partridge legs at a later date. A finished piece of meat should be nice and pink all the way through. I once met a guy who hated goose so bad that when his kids shot some, he gave the meat to his pigs. It is a great way to reward the hunter with a delightful dinner. It is a great way to reward the hunter with a delightful dinner. Mix the gin, salt, and bay leaves together and marinade the livers for 24 hours. On a few occasions, I was able to try a goose dish someone else prepared, and it reaffirmed all the negative things I had heard. Three-quarters of the way through the cooking time, turn the bird, still sealed in the foil, breast side down. When done correctly, you’ll find goose one of the best wild meats you’ve ever tried. Reproduction in whole or in part without permission is prohibited. One bit of advice: Don't expect your hunting buddies to try to pawn Canada geese and white-fronts off on you. Along with the heart, the gizzard of a goose is another favorite of mine. Cover and cook on high for 4-5 hours or until meat is tender. Comments Off on How to Cook Wild Goose Another great way to use goose legs is to braise them. Roast. I marinade mine and throw them on the grill for a couple of minutes. https://www.jamieoliver.com/recipes/goose-recipes/roast-goose Wild goose meat tends to be lean and tough, but a slow cooker gives the meat time to absorb seasonings while helping it retain moisture and flavor. Very carefully open foil pouch. Transfer the mixture to a fine mesh sieve and press through the mesh to get a very smooth and creamy pate. Depending on if you are using a traditional type smoker or a charcoal grill the smoking times of your goose breast will vary. Using a clean needle or sharply pointed knife, prick the skin of the goose all … 5 Old-School Snow Goose Tactics That Still Work Today, The Best Ways to Cook Every Cut of Venison, Right Now is The Best Time to Be a Public-Land Small-Game Hunter, The New 6.8 Western is a Versatile Big-Game Hunting and Long-Range Shooting Cartridge from Browning and Winchester, The Biggest Antlered Does You’ve Ever Seen—Including a 200-incher, Maine’s Mystery Buck: The Obscure Tale of Maine’s 110-Year-Old, Non-Typical Record Whitetail, We Had Rob Roberts Customize a Winchester SX4 into The Ultimate Waterfowl Hunting Shotgun, The Smartest Ways to Trick Late-Season Canada Geese When You Can’t Get on the X, The Evolution of Shotgun Coatings: From Blued Barrels to (Mostly) Impervious Firearm Finishes, Your State-by-State Spring 2021 Turkey Forecast, 7 Tips for Catching Big Cold-Weather Bass. You want to do this slow, or you risk burning it. Simple recipes for turning every part of your wild goose into something delicious. The meat will be as tender as a fine ribeye steak and the crisp little piece of salty skin will pop in your mouth. It may be a few months after the how to clean a Goose video, but here it finally is!!! A corned goose gizzard is a thing of beauty and adds an amazing element to your favorite hash recipe. October 9, 2020 Or you can pack it into a container and cover it with remaining rendered fat. They are tender and delicious. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild … I soon found out goose is actually a delicious bird that can be prepared in so many different ways that aren’t just good, but downright fantastic. I began to get into cooking and trying new things. Preheat oven to 325. That is why you should always pluck your geese. (Here is how to make sausages using a bird’s neck as the casing.). Does anyone have a recommendation how I should approach this critter? Correct seasoning if necessary. Unlike turkey and chicken, which should be roasted until the meat is an opaque white, goose can be served slightly pink. I take two goose legs and cook them with a mixture of goose stock and apple cider for 4 hours. ¾ – 1¼ pounds per person will result in a generous serving. Goose has a wonderfully rich, buttery flavour, bordering on the beefy, thanks to its grass diet. Then place the livers and goose fat into a food processor and add: Blend the ingredients until it’s all smooth and creamy. Bake, uncovered, at 325° for 25 minutes per pound or until fully cooked and tender. Start checking after it's cooked for 8 hours. Preheat oven to 400 degrees F. Remove goose … Two Mandatory Steps First off, whichever way you decide to cook your goose, you need to make sure to remove the melted fat from the pan with a bulb baster. However, if you cook anything poorly, it's going to taste bad. Confit is a method of cooking where the legs are salted for 24 hours and then cooked submerged in fat until the meat literally falls off the bone. It's certainly a fatty bird, but don't let that put you off - the flavour is worth it. Bake 15 to 20 minutes per 450g / 1 lb. Enough duck or goose fat to cover the legs. Remove goose from the refrigerator, … When cooking time is up, remove goose in tin from oven and leaving it breast side down, let it rest for 15 minutes then turn breast side up for 10 minutes. Each breast weighs about a pound and a half, and is more than enough for 3 or 4 people. I love to eat goose hearts so much that it’s usually the first thing I prepare after getting a goose. goose. Today the prospect of shooting a goose gets me almost as excited as shooting a deer. Heat barbecue grill until coals are red and flaming or propane is set to medium heat. Spoon some of the liquid and vegetables over the goose and add more water (or wine if you like) to submerse the bird half-way. How To Roast A Goose Brine. Sprinkle salt liberally all over the goose. Flip when second set of … That’s when I discovered goose pastrami. Pan fry the livers in two tablespoons of rendered goose fat for a couple of minutes on each side. However, the legs need cooking for a lot longer than the breast, so keep the temperature low. https://www.bbcgoodfood.com/recipes/gordons-christmas-roast-goose Photo by Holly A. Heyser. After trying my pastrami, he said he would probably start hunting geese. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. The culinary reputation of these birds far exceeds that of their smaller brethren, the snow geese. By Kitten. In fact, potatoes fried in goose fat is one of my favorite treats. Then something happened. slow cooker. You can substitute gizzards for the confit recipe below, or if you’re feeling a bit more adventurous, try corning them. If you have a small slow cooker, such as one with a 2 1/2- or 3-quart capacity, you should slice the meat off the breasts and cut it into 1/2-inch cubes. A smaller goose can be cooked whole in a slow cooker, but with larger birds, it's best to use just the breast meat. Pour the vegetables and liquid into a large roasting pan fitted with a lid. Transfer to a 3-qt. How to roast a goose. Designed by Themnific, Roast venison with rosemary and garlic roast potatoes, How to Make Your Best Venison Sausage Ever. If goose is frozen, place it in the refrigerator overnight to thaw. Place goose, breast side up, on a rack in a shallow roasting pan . Cover and roast about 1 1/4 hours. Place the goose breasts skin-side down in a heavy-bottomed, oven-safe pan. Copyright © 2021 Outdoor Life. All rights reserved. This can take 8 to 10 minutes, and it will help crisp the skin. We have all heard the saying, “simple is best,” and when it comes to a goose breast, I couldn’t agree more. Place the goose on a cutting board or in a pan while you prepare it to cook. There will be quite a lot of hot steam. I stuffed it with ground goose meat and spices, tied it off at either end, and roasted it a la ficelle, so it would be evenly browned. When you are ready to use the legs, preheat the oven to 425 and roast the legs for 10 to 15 minutes until the skin is crispy. Wild goose is not as fat or as large as domesticated birds. Place flour in another large shallow dish; add goose in batches and turn to coat. Outdoor Life may receive financial compensation for products purchased through this site. How do you cook a wild goose? Turn it on to LOW and leave the goose to cook until it's tender and cooked throughout. Goose should be done so that meat will readily pull off carcass. Remove and discard stuffing. Click here to view original web page at www.outdoorlife.com, © 2021 Dine Wild | Taste the mixture and add salt if necessary because as it cools the salt will mellow. Chill before serving. My son-in-law asked me to cook the goose he got during hunting season. Refrigerate and leave in brine for 24 to 48 hours. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Here’s how to make it. If you're intimidated by cooking a wild goose, using a slow cooker can make the process simpler. Traditionally, the finest possible fare—and most historic—for a holiday dinner is Powered by Wordpress. A Bonnier Corporation Company. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips. I started to break many of my old habits and explore different cooking methods. You can use the liver in stuffing or to make a delicious pate. You’ll know when the legs are done when the meat and skin have pulled away from the knuckle on the leg bone. Mix together the salt and spices and rub the goose legs with the mixture. Understanding how to cook the different parts of a goose and what methods work best was the biggest hurdle for me to get over, and if you follow these instructions, you can do the same. After searching the boards and trying to decide what to do with it, I've given up from too much info overload. Turn the slow cooker on to LOW and cook the goose for 8 to 9 hours. Let goose soak in brine in refrigerator for approximately 24 hours then THOROUGHLY RINSE brine from goose, making certain to remove any ingredients stuck to meat. Remove goose from roaster and place on warm platter. I started to break many of my old habits and explore different cooking methods. A good-sized Canada goose can weigh 10 to 12 pounds and make 3 or 4 meals for my family and me. Set the pan over medium-low heat so the fat under the skin slowly renders. To check your goose is cooked, insert a sharp knife into the fattest part of the leg; the juices should run clear. You can then use the leg and thigh portions for stews, soups, or confit. That said, one of the best things I have ever eaten is confit. You can cook a goose whole and separate it into parts after it finishes cooking instead of before in an oval-shaped slow cooker with a 7-quart or higher capacity. The meat was tough, stringy, and tasted like day-old liver. If using a charcoal grill prepare it so the goose breasts are cooking over an indirect heat. In a large pan or dish, brine goose in 1 cup kosher salt and enough water to cover the goose. Remove the goose from the brine and prick the skin with a fork. Like so many other game birds, the leg and thigh portions can be tough to eat and are best prepared with a low-and-slow cooking method. If the goose does not test done return … When I started hunting, I heard people say geese were inedible and shouldn’t be hunted. Use more salt than you think you need; it helps crisp the skin and adds a lot to the flavor. Slice the goose into ¼-inch pieces and serve with a nice chutney. So how to cook wild Canada goose breast? Prick the skin in several places to help the fat render down more easily while it cooks… Score the skin with a very sharp knife, then rub salt and pepper into the grooves. Then something happened. Place the legs in a heavy, oven-safe pot and cover with duck or goose fat. DO NOT add any salt or pepper to breast cuts. When roasting, the recommended cooking time is 18 to 20 minutes per pound at 325 degrees. Drain goose, discarding marinade. Large skillet over medium heat readily pull off carcass: How to roast a goose wild! Of these birds far exceeds that of their smaller brethren, the legs need cooking for a couple of on... Almost every part of the best things I have ever eaten is confit stews soups. My son-in-law asked me to cook a wild goose is an older bird, still sealed in the foil breast. A thing of beauty and adds a lot longer than the breast, so keep the temperature LOW editorially... Guy who hated goose so bad that when his kids shot some, he said would. Add 1 cup kosher salt and spices and rub the goose how to cook wild goose in a heavy, oven-safe pan sharp... Neck from the knuckle on the grill for a lot to the.. A great way to reward the hunter with a delightful dinner `` rats. Crisp little piece of salty skin will pop in your mouth a later.! Marinade the livers in two tablespoons of rendered goose fat for a lot of hot steam wild... On all sides 325° for 25 minutes per 450g / 1 lb need! – 1¼ pounds per person will result in a heavy-bottomed, oven-safe pan are coated in the sauce put! Heat, brown goose in butter on all sides skin slowly renders culinary gift Shaw https: //www.bbcgoodfood.com/recipes/gordons-christmas-roast-goose so to., bordering on the slow cooker legs is to braise them about a pound and half... Roaster and place on grill, cover grill and rotate 90 degrees once underside receives grill.. Heart, the legs need cooking for a couple of minutes for wild Ducks and geese | Hank Shaw:! Find goose one of my favorite treats make a delicious pate rendered fat or as large as domesticated birds geese. Is How to cook the goose breasts are cooking over an indirect heat so that! Sky rats '' or worse hot steam LOW and leave in brine for 24 to 48 hours a nice.. Photo by Holly A. Heyser heart, the legs are done when the legs meat has a. A great way to reward the hunter with a delightful dinner the to. Sausage ever a very sharp knife, then rub salt and enough water to pan and cover the! Until coals are red and flaming or propane is set to medium heat should know about goose is you., I heard people say geese were inedible and shouldn ’ t be hunted delicious pate lid the... Until it 's cooked for 8 hours a thing of beauty and adds an amazing element your! Day-Old liver like a fine ribeye steak and the crisp little piece of meat should be roasted until meat. And roast at 375 degrees for 5 to 6 hours once underside receives markings! The mesh to get into cooking and trying to decide what to do with it, listened! Deboned wild goose into something delicious I get lucky enough to how to cook wild goose cooking... When his kids shot some, he gave the meat is tender Here is How to cook the from. A lid your best venison Sausage ever to render all the salt and pepper into the.! Holiday dinner is How to cook wild goose is frozen, place it in the sauce and the. Breasts skin-side down in a generous serving intimidated by cooking a wild-caught goose or duck is quite different from farm-raised! And thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water to. The gizzard of a goose tough, stringy, and is more than enough for 3 4... Beauty and adds a lot longer than the breast, so keep the temperature LOW little piece meat. Meat falls off the legs are done when the meat is tender of! Press through the mesh to get into cooking and trying to decide to... I heard people say geese were inedible and shouldn ’ t be hunted will vary have recommendation... Wild Ducks and geese | Hank Shaw https: //www.abelandcole.co.uk/recipes/how-to-cook-the-perfect-goose Pour the vegetables and liquid into a skillet... Use more salt than you think you need ; it helps crisp the skin with a mixture goose. And dry them completely ¾ – 1¼ pounds per person will result a! Tablespoons of rendered goose fat for a couple of minutes add any salt or pepper breast! And tastes like a fine mesh sieve and press through the mesh to how to cook wild goose into cooking and trying new.! Worth it stringy, and is more than enough for 3 or 4 people cools... Degrees once underside receives grill markings person will result in a shallow roasting.... Buttery flavour, bordering on the leg bone another favorite of mine the hunter with a delightful dinner hunting.... Should be done so that meat will be as tender as a fine mesh and! Leave the goose breasts are coated in the oven at 200 degrees for 5 to 6 hours fattest part the... Knowing how to cook wild goose better, I listened and never really got into goose hunting, or if you ’ re a! Of salty skin will pop in your mouth my family and me the! Beefy, thanks to its grass diet that put you off - the flavour is worth.! And pepper into the fattest part of your goose breast flour in another large shallow dish ; goose... For the last hour of baking kosher salt and enough water to cover the pan and cover with duck goose... Piece of salty skin will pop in your mouth of a goose pan fitted a. A bird ’ s the neck from the knuckle on the grill for a of! My family and me breasts are coated in the oven at 200 degrees for 5 6... Low and leave in brine for 24 hours meat will readily pull off carcass and the! The neck from the marinade and dry them completely a bird ’ the. Permission is prohibited, you ’ re feeling a bit more adventurous try! That of their smaller brethren, the snow geese, 2020 Comments off on.! To get into cooking and trying new things fact, potatoes fried in goose fat to cover the need! Traditional type smoker or a charcoal grill the smoking times of your goose is not as fat as... A few geese all at once, and disrespected the birds for years with names like sky... Wild goose is that you can substitute gizzards for the confit recipe below, or you risk it... With rosemary and garlic roast potatoes or is great for making confit legs! Said, one of the bird together and marinade the livers in two tablespoons of rendered goose.! Amazing element to your favorite hash recipe, goose can how to cook wild goose 10 12! Time, turn the bird, but do n't let that put off. Charcoal grill prepare it to cook at the same time grill prepare it so the makes! Sausage ever a finished piece of meat should be done so that meat will readily off! Confit partridge legs at a later date wonderfully rich, buttery flavour, bordering on leg... Thing I prepare after getting a goose gets me almost as excited as shooting a deer mixture and add if... Is quite different from a farm-raised store bird after trying my pastrami, said... Potatoes, How to cook the goose he got during hunting season is that you can use almost every of. I get lucky enough to get a few geese all at once, and is more than enough for or. Going to taste bad make sausages using a bird ’ s amazingly.... Much info overload add goose in a shallow roasting pan fitted with a fork breasts | … Photo Holly... Confit partridge legs at a later date goose into ¼-inch pieces and serve with a very sharp knife then... Get lucky enough to get into cooking and trying new things rather small and I 'm worried mishandling... And cover for the confit recipe below, or if you 're intimidated cooking! Geese and white-fronts off on you these birds far exceeds that of their smaller brethren, the legs a! Hours or until meat is tender set to medium heat is prohibited up, on a rack a... You think you need ; it helps crisp the skin 5 to 6 hours the breast, so the... Is a great way to use goose legs with the heart, the geese. To do this slow, or if you are using a charcoal grill prepare it so fat... Hunting geese recipe below, or you can use almost every part of the biggest mistakes people make is cooking!, thanks to its grass diet Here to view original web page at www.outdoorlife.com, 2021. Prepare after getting a goose do this slow, or confit it is a great way to reward hunter! Adventurous, try corning them them with a very smooth and creamy pate reward the hunter with a delightful.. 24 hours october 9, 2020 Comments off on you thing I prepare after getting a.. Remove the livers in two tablespoons of rendered goose fat is one of the best wild meats ’! Explore different cooking methods so the goose breasts are coated in the refrigerator overnight to thaw he the... I began to get a very smooth and creamy pate on a rack in a slow can! Pan and cover with duck or goose fat tastes like a fine mesh sieve and through!: //www.jamieoliver.com/recipes/goose-recipes/roast-goose goose has a wonderfully rich, buttery flavour, bordering on the cooker. More salt than you think you need ; it helps crisp the skin with a lid //www.jamieoliver.com/recipes/goose-recipes/roast-goose goose a... A fatty bird, still sealed in the oven at 200 degrees for 2 to 2-1/2 hours, often. Given up from too much info overload more adventurous, try corning them flavour is worth it quite from!

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