Goose Meat

Had a friend call last night and invite me to a guided field hunt in Waseca two weeks from now for geese. Sounds like too much fun to pass up and it’s been a while since i’ve warmed up the shooting shoulder.

I used to waterfowl hunt quite a bit, and enjoy it, but quit for many reasons. One of those is that i don’t enjoy the meat as much as i used to and realized that if i’m not going to enjoy the meat, i’m not going to shoot the bird.

So, with an opportunity to possibly bag a few geese and hang out with a friend I haven’t seen in a while; I’m wondering what i should do with the meat?

I’m leaning towards shooting as many as we can, hopefully a few of the guys will be interested in pooling the meat together to bring to a locker and make meat sticks or jerky. I’ve heard great things about goose jerky and this summer i had some of the best meat sticks i’ve ever had…TUrns out there were goose…but most likely 80% pork LOL.

Any reccomendations on what to do with the meat or any peticular locker in the area to take it to? I’d like to shoot some geese, but i would really like to find a way to enjoy the meat.

Thanks,

Jerky,breakfast sausage,hot dogs or brats to name a few of the ways I like it.

Im with you jerky is about the only thing I can stomach for goose and duck!

All of mine goes to jerky, and it is truly delicious. I’ve also had brats and sausage that were good.

You can always try the rock recipe… very similar to the carp on a board recipe.

Pork fat can fix anything . I’ve made sticks with a bunch of pork as you’ve suggested, and they are good.

I shoot and eat a lot of geese every year. As an amateur sausage maker I enjoy making polish sausage, fresh bratwurst, and snack sticks from geese and diver ducks.

One of my go to methods for eating geese and diver ducks is to grind them with inexpensive store bought bacon. Bacon grinds easier when it is partially frozen. The ratio as my friend would say is “just enough bacon so they don’t taste like the smell of waterfowl guts”. That amounts to one pound of bacon to 2 1/2 to 3 lbs of geese. This ground mixture makes great burgers on the grill, chili, taco’s, quesdilla’s, and anything else you would make with regular hamburger. I use an inexpensive, around $25, grinder that I bought through Amazon. http://www.amazon.com/Norpro-Grinder-Mincer-Pasta-Maker/dp/B0002I5QHW/ref=sr_1_1?ie=UTF8&qid=1382112602&sr=8-1&keywords=meat+grinder

Another great grilling recipe is from DU called Flying Prime Rib here’s the link to that recipe and its excellant. http://www.ducks.org/hunting/recipes/flying-prime-rib Hope this helps, shoot em up and eat em up, enjoy!

Heavy rub of cracked pepper, dried garlic flakes and rosemerry. Smoke until internal temperature of 165 is reached. Serve hot or dip in favorite bbq cold.

OR………….. you can just bring it all to my house!!!!!!!!!!

breast them out, soak in coca cola and through them on the grill. DO NOT OVER COOK.
trust me on this one.

I’ve got access to a slicer and have a dehydrator so first thing is i’ll try some homemade jerky. If that goes well i might just make a bunch of jerky. If i’m not too impressed i’ll go to a locker assuming i’ve got some #’s to work with.

Add to what Slack said – breast them out, soak in oil type Italian salad dressing for a few hours, wrap a piece of bacon around each fillet – hold in place with a couple of tooth picks, grill over medium heat for 20 minutes, flip every 5 minutes. Fantastic every time.

If you got em….smoke em!

Goose meat is tricky… but I make jerky with mine. Mostly because of the volume. One goose has a lot of meat…

Ducks on the other hand, I love cooking them and they are awesome! My kids can’t get enough. Its pretty fun watching my 3 year old, very “girly-girl” daughter tear into a plucked teal like a starving coyote.

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Add to what Slack said – breast them out, soak in oil type Italian salad dressing for a few hours, wrap a piece of bacon around each fillet – hold in place with a couple of tooth picks, grill over medium heat for 20 minutes, flip every 5 minutes. Fantastic every time.

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Best sticks I’ve ever eaten were made from goose. Don’t know where he had it processed so not much help, and we had been drinking for about 36 hours so maybe anything would have been awesome at that point in a shack on mille lacs.

You guys who just grind them up or turn them into jerky are really missing out. Here’s what I do to get them to turn out dang near like fillet mignon (with a bit of a different taste)

-Clean and butterfly the goose breasts. Soak in lightly salted water overnight to draw some more of the blood out.
-Marinade in olive oil, red wine, sea salt, peppercorns, and soy sauce overnight in the fridge
-Discard the marinade and wash the breasts
-Put sea salt and sage on the breasts
-Broil for 7-8 min/ side or until done to your liking

Who is guiding you in Waseca? I’m from there and do most of my waterfowl hunting there.

Don’t know the guide. Buddy works in Waseca and some of his coworker’s set it up.

Maple goose sausage by Von Hansons is to die for.
luv2rapala

If your up for a little road trip head south to Hayward and drop it off at Nicks. I took my goose breasts there last year and got them smoked and boy was it tastey. Tasted great by itself or slice it and put it on a sandwich. I think it was $1.99 lb to have it done, took about 2 weeks to get it back.

I hate goose. I hate it so much. Its tough, its livery, its stringy, its just terrible…. if you don’t cook it right.

I’ve tried the “grill it like steak with salt/pepper” and “crock pot all day with mushroom soup”. They suck, always had to order a pizza afterwards.

Then I tried this one, its AWESOME. Trust me, I HATE the taste of goose, but this tastes nothing like it. It actually, honestly, tastes like rich beef.

3/4cup terryaki sauce
1 tbs soy sauce
1/3 cup red wine

Stab the crap out of your goose fillets (boneless, skinless) with a fork or use a pronged meat tenderizer. Really go at it!

Put your goose in the marinade overnight, 24-48hrs is even better.

Slap that breast on the grill and grill it to a medium rare, or medium if you would like. BUT NO FARTHER! If you do not see any red you went way too far. It’s safe.

Serve it with some sauteed bell pepper and onion, with a side of fried rice and it is AWESOME.

No need to make jerky or sausage out of it, just a waste… and you will think so too if you try this recipe.

*this is for canada geese*

My buddy did a couple goose breasts medium rare, they were very good. He is a great chef, and stressed that medium rare is key, when overcooked the meat will taste like an old shoe.

somebody tell Buckshot to post his hit shreaded goose recipe. It’s the real deal. If you like hot beef type sandwiches, you’ll like this.

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Had a friend call last night and invite me to a guided field hunt in Waseca two weeks from now for geese. Sounds like too much fun to pass up and it’s been a while since i’ve warmed up the shooting shoulder.

I used to waterfowl hunt quite a bit, and enjoy it, but quit for many reasons. One of those is that i don’t enjoy the meat as much as i used to and realized that if i’m not going to enjoy the meat, i’m not going to shoot the bird.

So, with an opportunity to possibly bag a few geese and hang out with a friend I haven’t seen in a while; I’m wondering what i should do with the meat?

I’m leaning towards shooting as many as we can, hopefully a few of the guys will be interested in pooling the meat together to bring to a locker and make meat sticks or jerky. I’ve heard great things about goose jerky and this summer i had some of the best meat sticks i’ve ever had…TUrns out there were goose…but most likely 80% pork LOL.

Any reccomendations on what to do with the meat or any peticular locker in the area to take it to? I’d like to shoot some geese, but i would really like to find a way to enjoy the meat.

Thanks,

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There is a reason they call them flying carp. I give all the waterfowl I shoot away. Not a fan of liver.

Breast ’em out and smoke it or have it smoked (many independent BBQ joints will smoke meat for you). Excellent dining.