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Thread: Cooking goose

  1. #21
    Boolit Master
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    May 2012
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    Close to da Creaux,Hang'n out in Swamp's and Bayou's
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    I brought home a speckled bell from a hunt years ago, Cleaned it and gave it to her to cook.
    About as tough and the same size as a NFL football, Never hunted geese again.

  2. #22
    Boolit Buddy
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    Feb 2008
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    I understand and in spirit agree with the idea of picking them off with a rifle, but legally speaking, you don't want to do that.....the rules concerning taking them are governed by international treaty, and rifles aren't on the list of legal weapons.
    Chicken Little has finally found an audience

  3. #23
    Boolit Buddy
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    ?How about a smooth bore flintlock with a round ball, .45 cal.

  4. #24
    Boolit Grand Master



    M-Tecs's Avatar
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    Quote Originally Posted by warren5421 View Post
    ?How about a smooth bore flintlock with a round ball, .45 cal.
    As long as it's not a lead ball you should be GTO.
    2nd Amendment of the U.S. Constitution. - "A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed."

    "Before you argue with someone, ask yourself, is that person even mentally mature enough to grasp the concept of different perspectives? Because if not, thereís absolutely no point."
    Ė Amber Veal

    "The Highest form of ignorance is when your reject something you don't know anything about".
    - Wayne Dyer

  5. #25
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    Minerat's Avatar
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    My mother usually pressure cocked them till the meat fell off the bone, with no seasoning and fed them to her dog. Best way to serve in my opinion.
    Steve,

    Life Member NRA
    Member: Clear Creek County Sportsman Association


    Kilo Charlie zero Golf Papa Tango (kc0gpt)

  6. #26
    Boolit Master fourarmed's Avatar
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    Apr 2005
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    My neighbor shoots a lot of geese on his private lake. They don't like them a whole lot, so he started giving some to us. They just breast them out. I started slicing each breast half in about six half-inch thick cutlets and blackening them using my venison seasoning. They turn out to be just as good as venison chops. They are a little tougher, but we work them over with a Jaccard tenderizer, and they have become a favorite. I take every one he'll give me.

  7. #27
    Boolit Grand Master



    M-Tecs's Avatar
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    Quote Originally Posted by fourarmed View Post
    My neighbor shoots a lot of geese on his private lake. They don't like them a whole lot, so he started giving some to us. They just breast them out. I started slicing each breast half in about six half-inch thick cutlets and blackening them using my venison seasoning. They turn out to be just as good as venison chops. They are a little tougher, but we work them over with a Jaccard tenderizer, and they have become a favorite. I take every one he'll give me.
    I am going to have to give that a try.
    2nd Amendment of the U.S. Constitution. - "A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed."

    "Before you argue with someone, ask yourself, is that person even mentally mature enough to grasp the concept of different perspectives? Because if not, thereís absolutely no point."
    Ė Amber Veal

    "The Highest form of ignorance is when your reject something you don't know anything about".
    - Wayne Dyer

  8. #28
    Boolit Master

    Fishman's Avatar
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    When I was a poor graduate student with a small family to feed and permission to goose hunt at a farm nearby, we ate a lot of goose. I usually cooked 1/4 of a breast (these were giant resident Canadas). Normally made a stir fry with lots of ginger, garlic, soy, hot stuff, vegetables, and made sure to NEVER overcook the goose or it would be tough tough tough. Very similar to lean beef if done that way. The legs and thighs I would cook for soup and it was always very good.

    Since I was good at waterfowl hunting, we also ate a good number of ducks and those we might grill, wrap with bacon, or roast. One of my "inventions" was to take a fat duck which hadn't been shot up too bad, pluck the breast, and then filet both sides from the bone, making sure to keep the two sides connected by the skin and fat over the sternum. Essentially you would end up with two filets of duck breast and these could be wrapped with the skin and fat with whatever you wanted inside. I usually secured the cut with toothpicks but you could use butcher twine or sew it closed too. Roasted until the skin was crispy, you could then cut it crosswise like a mini roast surrounded with crispy duck fat. Green winged teal were especially good this way since they were always fat and small enough to cook quickly, and generally weren't too shot up.

    It wasn't until later that I became proficient at deer hunting. The first deer I shot was quite the celebration at the home front, let me tell you. The wife liked it so much she started hunting and killed a few herself. Nowadays she doesn't bother, since hunting in Texas is pretty much point and shoot and I can manage that easily enough for what we need.
    "Is all this REALLY necessary?"

  9. #29
    Boolit Master

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    I should add that the tame goose I've eaten is a totally different thing than wild geese. If you didn't see them both before cooking, you'd swear they weren't anything alike. Tame goose is delicious.
    "Is all this REALLY necessary?"

  10. #30
    Boolit Master


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    Quote Originally Posted by NSB View Post
    Cut the breast meat out and toss the rest. Itís greasy if baked in the oven. Just slice the breast meat, pound it with a meat mallet, marinate it, and grill it. Donít over cook it. Itís red meat and it taste pretty good if you donít cook it in its own grease. Lots of recipes on the net and some videos also. Grilling is pretty popular in the south and catching on in the north.
    Winner goose is great that way!!

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Abbreviations used in Reloading

BP Bronze Point IMR Improved Military Rifle PTD Pointed
BR Bench Rest M Magnum RN Round Nose
BT Boat Tail PL Power-Lokt SP Soft Point
C Compressed Charge PR Primer SPCL Soft Point "Core-Lokt"
HP Hollow Point PSPCL Pointed Soft Point "Core Lokt" C.O.L. Cartridge Overall Length
PSP Pointed Soft Point Spz Spitzer Point SBT Spitzer Boat Tail
LRN Lead Round Nose LWC Lead Wad Cutter LSWC Lead Semi Wad Cutter
GC Gas Check