I was recently fortunate enough to be gifted with some wild goose breast. I have no idea how to cook them. Does anyone have any suggestions? Thanks!
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Goose Breast Recipe
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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Thunder77, It's been years since I have had Goose Tame or Wild! I remember my folks would generally roast the Goose with Bacon Draped on the Breast! This was smothered in Onions as I think back I doubt any seasonings more than Salt & Pepper were used! This is not much of a recipe I am Posting, I just want to caution You that Goose Breast can be Dry!
Eat Well and Prosper! From Fargo ND, Dan
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Founding Member
- Jul 2014
- 1238
- Papillion, NE
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* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
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If my memory serves me correctly, I think there was somebody making pastrami out of duck or goose breast. But I will be darned if I can find the threads.
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Founding Member
- Jul 2014
- 1238
- Papillion, NE
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* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
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Charter Member
- Dec 2014
- 1355
- Morrill, Nebraska
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Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
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Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
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Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
They make great jerky. Just slice them up and marinade with your favorite jerky cure and dry/smoke.
Also like goose kabobs. 1/2 c. Worchestershire sauce
1/2 c. Soy sauce
1 tbsp. lemon juice
1 tbsp. pepper
1 tsp. seasoning salt
....add these together and transfer to a zip-lock bag and put the cubed meat in the bag...let marinate for at least 24 hrs. (If they marinate for another 24 hrs., the goose is extra spicy!!)
When ready to cook, wrap one piece of meat (about a 2 inch piece) with a piece of bacon and a jalapeno pepper slice (only if you like them hot). Place on skewers with onions and green peppers and grill until done!!
I've also injected them with a mixture of soy sauce, a splash of liquid smoke, Worcestershire, onion powder, and garlic powder and then wrapped in bacon and baked with a can of sour kraut dumped on top. Sounds strange, but it does turn out very tasty.
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I am cooking a duck for the first time today on the weber. The honest-food site was helpful but I immediately noticed a lot of myths that have been busted by Dr Blonder and Meathead. I am going to use things I have learned from both today. The first challenge was convincing Mrs. "Well done" Bartram that duck breast should be served medium to medium-rare.
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