Well I shot my first Canada Goose tonight and when I cooked part of the breast up it was tasty but tough as an old leather boot. Any suggestions on how to cook them so they are not as tough.
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Well I shot my first Canada Goose tonight and when I cooked part of the breast up it was tasty but tough as an old leather boot. Any suggestions on how to cook them so they are not as tough.
Do not over cook waterfowl. Slightly pink in the middle is the way to go. Depending how it is cooked, low and slow is the key. Ron
Most people think of it like chicken, that it has to be fully cooked. Not so. Cook till medium.
I just started last year so my knowledge is limited but i found duck in a slow cooker with some canned peaches to be good. Or put some potatoe celery, carrots, and other veggies in the pot. it takes a while to cook but comes out tender.
Smoke them, the best and easiest way to cook them.
Cheers
SS
I agree with Sitka. Either smoke and/or marinade the night before with some sort of fruit whether it be cherries, peaches, orange/rosemary or apple. Lots of recipes to Google.
I eat a LOT of goose, here are some of my favs. Anything in a slow cooker,ie, Gumbo, Jambalia, sweet and sour, etc. Sausage, all kinds pepperoni, salami, frying etc. Smoked, and my favorite last year a pounded breast schnitzel. If you are roasting or BBQing as stated medium rare is the way to go.
Slow cooker with BBQ sauce. Shred it after and put it on a bun with a big slab of cheese. Pulled pork/chipped beef style. yum
I will have to say in the deep fryer. Got a turkey fryer for making beer and cooking up the game..