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.
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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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
Last edited by rbduck; 09-03-2013 at 10:46 PM.
Quail is the virgin
Duck is the mature woman
.....Iron Chef
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.
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.
"BORN TO HUNT"
Foxton's Cuervo Gold "KEELA" Oct. 2004-June 2017. Always in my blind and my heart.
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..
Common sense is dead,