[Leica] Tina's goose

[Ken Carney]

Thx, I have saved.  The super at our office building has indicated that 
few questions would be asked about thinning out the herd (flock?) here.

On 8/19/2014 2:31 PM, Larry Zeitlin via LUG wrote:
> Here is a picture of a domestic goose that apparently escaped 
> confinement and wandered into our yard.
> http://gallery.leica-users.org/v/Larry+Z/Goose.jpg.html
>
> A few domestic geese are OK but illegal immigrant Canada geese have 
> become a plague in the northeast.  Instead of heading south for the 
> winter they linger in all the mid-Atlantic states. Their population 
> has grown five fold in the last two decades. The numbers have 
> increased so dramatically that they threaten our native birds and 
> waterfowl. They chase children, befoul yards and beaches, and frighten 
> small dogs. After a summer of grazing on our manicured lawns they are 
> plump and juicy, just ready for the dinner platter.
>
> Most of the meat in a wild goose is in the breasts. But unlike 
> domestic turkey breasts the meat is dark and flavorful. It stands up 
> well to robust means of cooking. Sweet fruity sauces will not rob it 
> of its character. It can be roasted, smoked, stewed or baked for a 
> mouth watering entree.
>
> Here are some wild goose recipes I have collected. There are dozens 
> more available on the on the Internet. Just search for "wild goose 
> recipes." Do your part to beautify our environment and have a 
> delightful holiday feast. It's a win/win situation.
>
> Preserve the local ecology. Give a turkey a reprieve. Cook a wild 
> Canada goose instead.
>
>
> Smoked Wild Goose Recipe
>
> A Canada goose for the holidays calls for a recipe that does justice 
> to the dark, rich meat. Improperly cooked, goose can be dry and tough, 
> so a good recipe is a must. One of my favorite goose recipes starts 
> with a soak in marinade, and ends with some time in the smoker. It 
> makes for great eating.
>
> Marinated and Smoked Wild Goose
> 2 cups
> 1 cup
> 2 tsp
> 2 tsp
> 1 tsp
> 1 tsp
> 1/2 tsp
> soy sauce
> brown sugar
> black pepper
> garlic powder
> cayenne pepper
> red pepper flakes
> ginger
>
> Pluck and clean the goose. You can do it yourself or the local butcher 
> can do it for you. Clean up the breast halves. Slice the goose breasts 
> into 1/2 inch thick strips, cutting lengthwise, and soak them in the 
> marinade for eight hours.
> Set up your charcoal grill for smoking by building a hot fire on one 
> side and putting a pie plate of dampened wood chips on the other. Use 
> your favorite wood to smoke the strips...goose has a lot of flavor and 
> can handle a heavy smoke.
> For a spicier flavor, before laying the strips in the smoker, add a 
> few sprinkles of pepper flakes to the goose meat.
> Smoke the goose at 200-225 Fahrenheit for one to two hours, or until 
> the internal temperature is 170F. Try not to let the breasts smoke too 
> long. They will start to dry out, and the sugar from the marinade can 
> scorch.
> If you don't have a smoker or a grill, you can cook this wild goose 
> recipe in the oven. Just stick a toothpick through one end of each 
> strip, and hang them through the upper oven rack. Set the temperature 
> to 225F, and they'll be done in about 1 1/2 hours. Lay foil on the 
> lower rack to catch the drips. Put your pie plate with wood chips on 
> the foil.
> Enjoy!
>
>
> BBQ Goose
>
>
> ~ 2 goose breasts
> ~ apple juice
> ~ favorite bbq sauce
>
> Wash and pat dry the breasts.
> Place in a crockpot and cover with apple juice.
> Cook on low 7 - 8 hours.
> Remove the meat and rinse with clean water. Discard juice.
> Shred the meat into pieces.
> Return to crockpot and add bbq sauce.
> Cook until heated through.
> Serve on buns.
> Enjoy!
>
>
> Broiled Breast of Wild Goose
>
> ~ 2 - 8lb. geese
> ~ 3 tsp. grated onion
> ~ 4 tbsp. grated carrots
> ~ 2 bay leaves
> ~ 1/2 tsp. marjoram
> ~ 1 tsp. sage, crushed
> ~ 1 tsp salt
> ~ 1/2 tsp. pepper
> ~ 2 cups white wine
> Carefully remove the breasts from the bone. Remove the skin.
> In a large dish, combine the remaining ingredients. Marinate the 
> breasts in the mixture for at least 8 hours. Turning occasionally. 
> Remove the breasts and pat dry.
> Place on broiling rack and broil each side for 11 minutes.
> Enjoy!
>
>
> Canada Goose Stew
>
> ~ 4 goose breasts
> ~ 1/3 cup salt
> ~ 2 tbsp baking soda
> ~ water
> ~ 1 large onion, chopped
> ~ 1 stalk celery, chopped
> ~ 4 tbsp butter
> ~ 2 tbsp worcestershire sauce
> ~ garlic powder
> ~ hot sauce
> ~ 48 oz. beef consomme
> ~ salt
> ~ cubed vegetables like carrots, potatoes, rutabaga, turnips, etc.
>
> Soak the breasts overnight in 1/3 cup salt, baking soda and enough 
> water to cover.
> Remove and pat dry. Cut into 2" cubes.
> In a dutch oven or large pot, saute the onion and celery in butter.
> Add the meat, worcester sauce, a liberal amount of garlic powder and 
> hot sauce to taste.
> Cook about 10 minutes over medium high to high heat or until brown.
> Add the beef consomme and stir together. Salt to taste. Reduce heat 
> and simmer 1 hour. Stir occasionally.
> Add your veggies and simmer 30 minutes or until the veggies are 
> tender. Stir occasionally.
> This turns out very tender and so close to beef stew that even 
> non-goose eaters won't know the difference.
> Enjoy!
>
>
>
> Wild Goose Breasts with Orange Glaze
>
> Prep Time: 10 Minutes
> Cook Time: 30 Minutes
> Ready In: 40 Minutes
> Servings: 4
> "This is a great recipe for wild goose. Sweet and tangy at the same 
> time. Wild goose breasts are baked with a zesty orange glaze."
> INGREDIENTS:
> 4 goose breasts
> salt to taste
> 1 dash dry vermouth (optional)
> 1 tablespoon grated orange zest
> 1 orange, juiced
> 1 teaspoon lemon juice
> 1 teaspoon brown sugar
> 1 clove garlic, minced
> 1 tablespoon soy sauce
> 1/2 teaspoon dry mustard
> 1/4 teaspoon caraway seeds
> DIRECTIONS:
> 1. Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in 
> cold water, and place in baking dish. Splash with vermouth, then 
> season with salt; set aside.
> 2. In a medium bowl, combine orange zest, orange juice, lemon juice, 
> brown sugar, garlic and soy sauce. Season with mustard and caraway. 
> Pour glaze over breasts in baking dish.
> 3. Bake in preheated oven for 30 minutes, or until no longer pink and 
> juices run clear. Baste at least twice during baking.
> Enjoy!
>
> Larry Z
>
>
>
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