Archived posting to the Leica Users Group, 2014/08/19
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]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