I`ve been making a lot of goose(pulled breast) burgers lately. This one has leftover KFC slaw on it. Don`t forget soups/stews. A lot can be down when ground also.
RB
I`ve been making a lot of goose(pulled breast) burgers lately. This one has leftover KFC slaw on it. Don`t forget soups/stews. A lot can be down when ground also.
RB
Quail is the virgin
Duck is the mature woman
.....Iron Chef
Killed a hell of a pile of them in Sask / Alberta / NWT
They are excellent roasted.
Stuff like chicken / turkey.
Sear the skin breast side up under 400 degrees just enough for it to seal up ~ 15 minutes or so.
Reduce heat to 315 - 325.
Roast at that for a couple hours, then let sit for 1/2 hour.
Falls off the bone.
Cheers,
Nog
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
We have done pulled Goose and agreed, it is great.
https://honest-food.net/
This site has been phenomenal for me... tried a bunch of the recipes on here
and they've been great.
Off to stuffing a ton of sausages in the next couple of weeks.
I shot a nice big Canada goose a few days ago up in the Cariboo, I figure it weighs a good 10-12 lbs all cleaned out... Managed a perfect head shot without anything in the breast or body so its a perfect candidate for roasting. What do you do for the skin, just salt with lemon and pepper? Looking forward to eating this goose, but want to do it right.
goose pot pie
brown off the meat then let it simmer for a while in the sauce to get a nice braise/tenderizing effect. I sliced this one fairly thin and 30 min of simmering it was tender.
see the Wild Game Dinners thread for more details
OH dang! That looks good!