Waterfowl Recipes – Good Groceries

Over the last couple of seasons I have had the great fortune of learning some of the IDO members favorite recipes to prepare waterfowl. As many of you may know, ill prepared waterfowl can leave you at the dinner table as your family retreats to the nearest cereal cabinet in search of an alternate meal for themselves. With the help of you guys, maybe we can create a “recipe book” of sorts to help some of the novice chefs like myself prepare a meal for their family and warrant the need to spend more time in the field.

I don’t want to take credit away from the originators of my favorite IDO recipes so I thought I would call them out in hopes they would share.

1. Buckshot/Brat – Slow cooked BBQ recipe.
2. Shoot’n Release – Duck/goose (any game) poppers
3. Tim D – Wine sauce Marinade

Let’s hear your favorites or even methods to properly clean your fowl.

Goose Fajitas

1. Ensure all fat, silver skin, and veins are removed from the cleaned goose breast.

2. Slice raw goose breast with an angular cut perpendicular to the grain in about 1/4″ max thick slices.

3. Season the breasts with your favorite seasoning. Mine is either Jane’s Crazy Mixed up Salt, Laweries, Garlic Salt, or Candian Steak Seasoning.

4. Lightly tamp seasoned pieces with a meat tendorizer. This drives the seasoning into the meat.

5. Fry the goose in a HOT skillet coated with olive oil along with onions, bell peppers, tomatoes, and jalapeno peppers.

When cooked served on a warm flour tortilla and top with sour cream, cheese, and smoked Chipotle Tabasco hot sauce.

Hopefully this is what I’m serving up on Monday night while the Vikings beat up on the Pack.

Goose/Duck (heck anything) wrapped in bacon.

Like above clean up the breast as good as possible getting all silver skin/tendons/veins out of meat. I like to soak the meat in milk for 1/2 hour or so to get some of the blood out of the meat and it takes some of the gaminess out of the meat also. Wrap in bacon, hold together with tooth picks, season with Lowery’s (or which ever brand you prefer). When the bacon is cooked the meat is perfect. Almost as good as a tenderloin Don’t forget to wash it down with some “Little Blue Yummies”

MM hows the leg.

Snow Goose (any goose) Chili!

You can use your favorite chili recipe and use a meat mixture of 1/2 snow goose and 1/2 ground beef. I cube the goose meat into bite sized portions, roll in flour and lightly saute in fry pan before adding it to the slow cooker. Make sure it gets done.

Personally, I use chili sauce, stewed tomatoes, red beans, and onion in the chili. Slow cook it for 1/2 day and enjoy. Serve with cheese and sour cream if you like.

Eric

have a bag of goose breast left from late season last year frozen together in a zip lock forgot to vacum seal them after the trip…anyone think theres till good for chilli or jerky?

Here is one I have inherited from my mom….

I cut the breast off the bone. If too big a piece I might cut it in half. Cook four or five strips of bacon in a pan. Leave the bacon fat in pan, drain the bacon on paper towel. Flour the breast pieces in seasoned flour and brown in bacon fat. Place in casserole. Use Golden Mushroom to pour over it. Warm it so thins out.
Then lay onion slices and bacon slices on top. Cover and cook at 325 degrees for 1-1 1/2 hr. Serve with rice. Bigger pieces–longer cook time. Sometimes I cut them like tenderloin pieces and then cook less time.

Oooh – I just made a huge batch of Goose BBQ the other day – separated it into 5 meals and foodsaved them. It freezes and rewarms so well!! Plus we had some of it that night – YUMMY!! Okay, so the recipe is below:

2 tablespoons butter
1 clove garlic, minced
1 small yellow onion, sliced
2 goose breasts
1 1/2 tablespoons Worcestershire sauce
2 cups chicken broth

DIRECTIONS
Melt butter in a large saucepan over medium heat. Add garlic and onion and saute for 5 minutes. Add goose breast and brown on both sides for about 5 minutes, or until browned.
Place goose breast in slow cooker and add Worcestershire sauce. Add chicken broth to cover (approximately 2 cups) and cook on High setting for 6 to 8 hours, or until meat breaks apart easily. Shred with a fork and mix with your favorite barbecue sauce.

Blackened duck Taco.

1- Zatarans Blackend Powder
2- Garlic Powder
3- Ceaser Dressing
4- Tortilla’s
5- Taco Fixins

Step one. Cut goose or Duck breasts into small cubes.

Step Two. Place meat in a bowl and season to taste with Blackened powder and Garlic salt.

Step Three. Cook the seasoned meat in butter over high heat until medium rare.

Place meat into a tortilla with Ceaser dressing and top with your personal fixin’s. Even my wife likes this recipe. She won’t eat water fowl any other way.

This can also be done over a camp fire with a cast iron skillet. (I think it actually works better.)

Hey I hope you did not choke on you fajitas Monday night when the Pack whooped the vikqueens! Sorry dont mean to take away from the post, just had to throw that out there. The faj. sound good by the way.

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Hey I hope you did not choke on you fajitas Monday night when the Pack whooped the vikqueens! Sorry dont mean to take away from the post, just had to throw that out there. The faj. sound good by the way.

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While they were choking, I was regurgitating. I have actually yet to fire a shot at a goose this season. Seen a lot of birds on opener, but they were a ways off. The only group to work spooked just outside of the red zone. A couple guys were not in ground blinds and concealed very well so I think that kept them away. Last outing I seemed to have broken one of my crutches and it made the rest of the weekend pretty miserable. I don’t think I’ll be able to make it out until the regular season. Til then I’ll have to stick with some beef.