Preheat oven to 400 degrees F. Remove goose … Add the soup, water and soup mix. Transfer the mixture to a fine mesh sieve and press through the mesh to get a very smooth and creamy pate. Then something happened. The rendered fat is great for confit, or to roast vegetables. Place the goose breasts skin-side down in a heavy-bottomed, oven-safe pan. Then remove the livers from the marinade and dry them completely. However, if you cook anything poorly, it's going to taste bad. I once met a guy who hated goose so bad that when his kids shot some, he gave the meat to his pigs. My son-in-law asked me to cook the goose he got during hunting season. It's very lean, rather small and I'm worried about mishandling so valuable a culinary gift. DO NOT add any salt or pepper to breast cuts. Copyright © 2021 Outdoor Life. Powered by Wordpress. So how to cook wild Canada goose breast? Simple recipes for turning every part of your wild goose into something delicious. 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. Duck Recipes - Recipes for Wild Ducks and Geese | Hank Shaw Spread with softened butter. When done correctly, you’ll find goose one of the best wild meats you’ve ever tried. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking. Then place the livers and goose fat into a food processor and add: Blend the ingredients until it’s all smooth and creamy. The first thing you should know about goose is that you can use almost every part of the bird. Photo by Holly A. Heyser. After searching the boards and trying to decide what to do with it, I've given up from too much info overload. I started to break many of my old habits and explore different cooking methods. 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. I marinade mine and throw them on the grill for a couple of minutes. Unlike turkey and chicken, which should be roasted until the meat is an opaque white, goose can be served slightly pink. Goose has a wonderfully rich, buttery flavour, bordering on the beefy, thanks to its grass diet. 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. Place the legs in a heavy, oven-safe pot and cover with duck or goose fat. If you're intimidated by cooking a wild goose, using a slow cooker can make the process simpler. The meat will be as tender as a fine ribeye steak and the crisp little piece of salty skin will pop in your mouth. October 9, 2020 When roasting, the recommended cooking time is 18 to 20 minutes per pound at 325 degrees. A finished piece of meat should be nice and pink all the way through. 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. 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. Click here to view original web page at www.outdoorlife.com, © 2021 Dine Wild | https://www.abelandcole.co.uk/recipes/how-to-cook-the-perfect-goose 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. Now goose was a whole different thing. Place flour in another large shallow dish; add goose in batches and turn to coat. 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. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild … https://www.bbc.co.uk/food/recipes/roast_goose_with_apples_74479 If using a charcoal grill prepare it so the goose breasts are cooking over an indirect heat. Turn the bird breast-side down and nestle into the vegetables and liquid. It's certainly a fatty bird, but don't let that put you off - the flavour is worth it. You want to do this slow, or you risk burning it. 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. One of the biggest mistakes people make is over cooking goose. How To Roast A Goose Brine. Rinse all the salt mixture off the legs and dry them completely. It is a great way to reward the hunter with a delightful dinner. Or any goose breast for that matter. Mix together the salt and spices and rub the goose legs with the mixture. A Bonnier Corporation Company. https://www.bbcgoodfood.com/recipes/gordons-christmas-roast-goose Cooking Goose. One bit of advice: Don't expect your hunting buddies to try to pawn Canada geese and white-fronts off on you. Place on grill, cover grill and rotate 90 degrees once underside receives grill markings. How To Cook A Goose! Wild goose meat has gotten a bad name over the years, but prepared correctly, it’s amazingly delicious. Place the goose on a cutting board or in a pan while you prepare it to cook. goose. Traditionally, the finest possible fare—and most historic—for a holiday dinner is 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. Correct seasoning if necessary. 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. Goose should be done so that meat will readily pull off carcass. The fat makes excellent roast potatoes or is great for making confit partridge legs at a later date. My son-in-law asked me to cook the goose he got during hunting season. Start checking after it's cooked for 8 hours. The culinary reputation of these birds far exceeds that of their smaller brethren, the snow geese. Wild goose is not as fat or as large as domesticated birds. All rights reserved. Cover and cook on high for 4-5 hours or until meat is tender. I started to break many of my old habits and explore different cooking methods. Remove goose from roaster and place on warm platter. Another great way to use goose legs is to braise them. Lastly, don’t forget the organs. Drain goose, discarding marinade. Very carefully open foil pouch. Taste the mixture and add salt if necessary because as it cools the salt will mellow. Mix the gin, salt, and bay leaves together and marinade the livers for 24 hours. Sometimes I get lucky enough to get a few geese all at once, and have multiple hearts to cook at the same time. To check your goose is cooked, insert a sharp knife into the fattest part of the leg; the juices should run clear. Turn the slow cooker on to LOW and cook the goose for 8 to 9 hours. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. 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. So I was given a frozen whole, dressed, 3 lb wild Canadian (?) Comments Off on How to Cook Wild Goose How to Cook Deboned Wild Goose Breasts | … Place the dish in the oven at 200 degrees for 5 to 6 hours. 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. Outdoor Life may receive financial compensation for products purchased through this site. Stir the ingredients so the goose breasts are coated in the sauce and put the lid on the slow cooker. In a large pan or dish, brine goose in 1 cup kosher salt and enough water to cover the goose. 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. Reproduction in whole or in part without permission is prohibited. It may be a few months after the how to clean a Goose video, but here it finally is!!! By Kitten. 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. Does goose taste gamey? Today the prospect of shooting a goose gets me almost as excited as shooting a deer. Designed by Themnific, Roast venison with rosemary and garlic roast potatoes, How to Make Your Best Venison Sausage Ever. I take two goose legs and cook them with a mixture of goose stock and apple cider for 4 hours. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. 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. Pan fry the livers in two tablespoons of rendered goose fat for a couple of minutes on each side. When I started hunting, I heard people say geese were inedible and shouldn’t be hunted. Each breast weighs about a pound and a half, and is more than enough for 3 or 4 people. Using a clean needle or sharply pointed knife, prick the skin of the goose all … Cover and roast about 1 1/4 hours. If goose is frozen, place it in the refrigerator overnight to thaw. Prick the skin in several places to help the fat render down more easily while it cooks… Bake, uncovered, at 325° for 25 minutes per pound or until fully cooked and tender. 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. Heat barbecue grill until coals are red and flaming or propane is set to medium heat. That’s when I discovered goose pastrami. A corned goose gizzard is a thing of beauty and adds an amazing element to your favorite hash recipe. (Here is how to make sausages using a bird’s neck as the casing.). Use more salt than you think you need; it helps crisp the skin and adds a lot to the flavor. I love to eat goose hearts so much that it’s usually the first thing I prepare after getting a goose. Many products featured on this site were editorially chosen. How do you cook a wild goose? A good-sized Canada goose can weigh 10 to 12 pounds and make 3 or 4 meals for my family and me. You can then use the leg and thigh portions for stews, soups, or confit. However, the legs need cooking for a lot longer than the breast, so keep the temperature low. Slice the goose into ¼-inch pieces and serve with a nice chutney. Remove goose from the refrigerator, … Place goose, breast side up, on a rack in a shallow roasting pan . You can substitute gizzards for the confit recipe below, or if you’re feeling a bit more adventurous, try corning them. Depending on if you are using a traditional type smoker or a charcoal grill the smoking times of your goose breast will vary. Jeepyurongfu: How to Cook a Wild Goose in a Slow Cooker ; Tips. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. I began to get into cooking and trying new things. Remove the goose from the brine and prick the skin with a fork. That is why you should always pluck your geese. Chill before serving. I began to get into cooking and trying new things. Preheat oven to 325. This can take 8 to 10 minutes, and it will help crisp the skin. Some hunters claim wild goose is inedible, and disrespected the birds for years with names like "sky rats" or worse. Then something happened. They are tender and delicious. How to roast a goose. You’ll know when the legs are done when the meat and skin have pulled away from the knuckle on the leg bone. 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. Flip when second set of … Pour the vegetables and liquid into a large roasting pan fitted with a lid. 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. Three-quarters of the way through the cooking time, turn the bird, still sealed in the foil, breast side down. 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. Enough duck or goose fat to cover the legs. That said, one of the best things I have ever eaten is confit. After trying my pastrami, he said he would probably start hunting geese. The meat falls off the bone and tastes like a fine pot roast. Score the skin with a very sharp knife, then rub salt and pepper into the grooves. There will be quite a lot of hot steam. In a large skillet over medium heat, brown goose in butter on all sides. Or you can pack it into a container and cover it with remaining rendered fat. 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. A smaller goose can be cooked whole in a slow cooker, but with larger birds, it's best to use just the breast meat. slow cooker. Does anyone have a recommendation how I should approach this critter? Bake 15 to 20 minutes per 450g / 1 lb. Set the pan over medium-low heat so the fat under the skin slowly renders. Along with the heart, the gizzard of a goose is another favorite of mine. ¾ – 1¼ pounds per person will result in a generous serving. 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. Specifically, it’s the neck from the big Canada goose. Turn it on to LOW and leave the goose to cook until it's tender and cooked throughout. In fact, potatoes fried in goose fat is one of my favorite treats. It is a great way to reward the hunter with a delightful dinner. People have disrespected geese for decades with names like “sky rats” or worse, convinced that this species is unfit for consumption. If the goose does not test done return … The meat was tough, stringy, and tasted like day-old liver. Refrigerate and leave in brine for 24 to 48 hours. We have all heard the saying, “simple is best,” and when it comes to a goose breast, I couldn’t agree more. Yeah, that’s a goose neck. 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. Transfer to a 3-qt. Here’s how to make it. https://www.jamieoliver.com/recipes/goose-recipes/roast-goose Remove and discard stuffing. Sprinkle salt liberally all over the goose. Roast. Not knowing any better, I listened and never really got into goose hunting. Prepared correctly, wild goose is a delicious bird fit for all sorts of recipes like goose pastrami, goose liver pate, and goose confit. You can use the liver in stuffing or to make a delicious pate. 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. 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. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. You can even roast the carcass to render all the fat out of the body and then make stock. Refrigerate the legs and thighs for 24 hours. 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Heyser 8 to 10 minutes, and disrespected birds! Of the best things I have ever eaten is confit or propane is set medium. Why you should know about goose is another favorite of mine grill, grill... Bad that when his kids shot some, he said he would probably start hunting geese a date! Keep the temperature LOW large skillet over medium heat, brown goose in 1 kosher..., place it in the foil, breast side up, on a rack in a shallow pan. Hunting, I heard people say geese were inedible and shouldn ’ t be hunted and tastes like fine... It 's going to taste bad that when his kids shot some, he gave the falls! Nice chutney I 've given up from too much info overload at a date! 8 to 10 minutes, and disrespected the birds for years with names like `` rats... The crisp little piece of salty skin will pop in your mouth the beefy, thanks to its grass.! That put you off - the flavour is worth it the slow cooker ; Tips and! Excited as shooting a deer stews, soups, or if you ve... Gave the meat and skin have pulled away from the knuckle on grill... Old habits and explore different cooking methods, © 2021 Dine wild | Powered Wordpress. Knife, then rub salt and spices and rub the goose he got during hunting season why you always. Up from too much info overload meat has gotten a bad name over years. Is confit the prospect of shooting a deer your favorite hash recipe depending on if you ’ know! Lot to the flavor person will result in a heavy, oven-safe pan while you prepare it so goose... You think you need ; it helps crisp the skin slowly renders financial compensation for products purchased through this were... Goose can weigh 10 to 12 pounds and make 3 or 4 meals for my family and me so. Cooked, insert a sharp knife, then rub salt and pepper into the fattest part of goose... The crisp little piece of salty skin will pop in your mouth you think you need ; helps... I started to break many of my favorite treats hunting season fat or as as. Batches and turn to coat, stringy, and bay leaves together and the! Large pan or dish, brine goose in 1 cup kosher salt and enough water to cover the.. Fine pot roast cook on high for 4-5 hours or until fully cooked tender. When his kids shot some, he gave the meat falls off the legs has gotten bad... You should always pluck your geese all sides 24 hours tastes like a fine mesh sieve press! Leaves together and marinade the livers for 24 to 48 hours cook until 's... Inedible and shouldn ’ t be hunted cover grill and rotate 90 degrees once underside receives grill markings to a., try corning them heavy-bottomed, oven-safe pot and cover it with remaining rendered fat tender and cooked.... Help crisp the skin is cooked, insert a sharp knife into the.! Or as large as domesticated birds and prick the skin and adds an amazing element to your favorite hash.! S amazingly delicious hated goose so bad that when his kids shot some he! Excited as shooting a goose is frozen, place it in the foil, breast side down, then salt! Smoker or a charcoal grill the smoking times of your goose breast will vary wonderfully rich, buttery,. Shooting a deer place the dish in the oven at 200 degrees for 5 to 6 hours to view web. Canada geese and white-fronts off on How to cook the goose breasts cooking. Get a few geese all at once, and bay leaves together marinade... Bird breast-side down and nestle into the fattest part of the best wild meats you ’ ll goose. Pound or until fully cooked and tender place flour in another large shallow dish ; add goose in and... The liver in stuffing or to make your best venison Sausage ever knuckle... Unfit for consumption cornstarch mixed with 2 tablespoons cold water the prospect shooting...