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
I've considered trying a roast goose but now I'm concerned it would be too tough.
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.
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
We will give it a try. I noticed when we took the breasts out of the sous vide they were awesome but just a few minutes of searing and they got quite tough. This had me thinking that roasting would be equally as tough but perhaps we need to revisit the idea.
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.
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.
Putting salt on any kind of meat when cooking makes it tough.
I take it easy on spices all over. Just a little marjoram inside and out, stuff with apples and cook at 295 until done.
We will give it a try. I noticed when we took the breasts out of the sous vide they were awesome but just a few minutes of searing and they got quite tough. This had me thinking that roasting would be equally as tough but perhaps we need to revisit the idea.
Slow roasted, covered with some moisture in the pan and it won't get tough.
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.