Announcement

Collapse
No announcement yet.

Wild Goose Recipes

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Wild Goose Recipes

    I have a few Canada goose breasts and wing sections that plan on making tonight. I found some recipes online but was wondering if anyone here has some to share. Any general advice is appreciated too.

  • #2
    Re: Wild Goose Recipes

    Slice it into steaks. Bread and deep fry.

    Will taste like best country fried steak ever.

    Comment


    • #3
      Re: Wild Goose Recipes

      boiled

      Comment


      • #4
        Re: Wild Goose Recipes

        Dwight Schrute says use every part of the goose. The meat has a delicious, smokey, rich flavor. Plus you can use the molten goose grease and save it in the refrigerator thus saving you a trip to the store for an expensive can of goose grease.

        Then use the grease to fry potatoes.

        Comment


        • #5
          Re: Wild Goose Recipes

          that sounds awesome. I've never cooked a wild goose but I bet it's tough, tough meat. the slice and fry sounds like a great idea, as does rendering as much of that fat off as you can.

          pics would be appreciated.

          Comment


          • #6
            Re: Wild Goose Recipes

            [quote author=Jhawk2001 link=topic=2632.msg29954#msg29954 date=1292009419]
            Dwight Schrute says use every part of the goose. The meat has a delicious, smokey, rich flavor. Plus you can use the molten goose grease and save it in the refrigerator thus saving you a trip to the store for an expensive can of goose grease.

            Then use the grease to fry potatoes.
            [/quote]

            I know very well the joys of goose fat. When I was a kid my mom made goose at every Christmas and we always saved the fat, chilled it and spread it on rye bread. Joys of having a mom born and raised in Germany.

            Comment


            • #7
              Re: Wild Goose Recipes

              [quote author=IceHawkE link=topic=2632.msg29961#msg29961 date=1292011841]
              [quote author=Jhawk2001 link=topic=2632.msg29954#msg29954 date=1292009419]
              Dwight Schrute says use every part of the goose. The meat has a delicious, smokey, rich flavor. Plus you can use the molten goose grease and save it in the refrigerator thus saving you a trip to the store for an expensive can of goose grease.

              Then use the grease to fry potatoes.
              [/quote]

              I know very well the joys of goose fat. When I was a kid my mom made goose at every Christmas and we always saved the fat, chilled it and spread it on rye bread. Joys of having a mom born and raised in Germany.
              [/quote]

              Mmmmm ... rendered lard...



              (seriously-- that sounds reaaaaally good right now)

              Comment

              Working...
              X