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JCO's Guide's
Favorite Goose Recipes
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We would like to take a moment to
share a few of our favorite Goose Recipe
From
The Kitchen Of Chuck Elder
Chuck’s
Honkin’ Good
Chili
Ingredients:
-
6 large hot sausage links (fatty)
-
2 goose breasts
-
2 large cans of kidney beans
-
2 quart jars of tomato sauce with garlic
-
1 can of diced tomatoes
-
1 large green pepper
-
1 onion
-
1 packet of McCormick’s Chili Seasoning
Cut the sausage links into ½ inch
chunks and fry in a large
frying pan and place in a large
pot.
SAVE
THE GREASE!
After cutting the
goose breasts into 1” chunks, fry in the
leftover sausage grease and place
in the same large pot.
Dice the green pepper and onion and place in the pot
with the kidney beans and diced tomatoes.
Add the tomato sauce and seasoning packet and stir
ingredient.
Flash boil the chili for 5 minutes then turn back to
simmer for 3-4 hours.
It is important to simmer for the goose meat to become
tender.
Serve with crusty bread and a cold beverage.
HONKIN GOOD!
Click
Here
For Printable Recipe
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From The
Kitchen Of
Damian Kuzmin
Corned
Beef
Goose
Breast
Ingredients:
-
6 to 8 goose breast filets (4 to 6 lbs)
-
5 tablespoons Morton Tenderquick mix
-
2 tablespoons brown sugar
-
1 tablespoon ground black pepper
-
1 teaspoon ground paprika
-
1 teaspoon ground bay leaves
-
1 teaspoon ground allspice
-
1/2 teaspoon garlic powder
Trim,
skin, and clean up breast filets
(or
beef brisket or boneless cut of deer, elk, etc)
In a
small bowl, mix Morton Tender Quick and
remaining dry ingredients and spices
(DO
NOT
Substitute
Any
"Meat
Tenderizer" For
Morton
Tender
Quick)
Thoroughly rub mixture into all sides of breast filets.
Place filets into a
plastic bag and close securely.
Place in refrigerator and allow to cure 5 days
per inch of meat thickness (a week seems to work fine
for goose breasts)
Place filets in pot and add water to cover. Bring to a
boil,
then reduce heat. Simmer until tender, about 3 hours
Click
Here
For Printable Recipe
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From The
Kitchen Of
Adam
Driscoll
Goose
Breast
Popper
*
Note - this is also works great with duck & pheasant
breast and venison too!
Ingredients:
-
Goose breast sliced about 1/4" thick
-
Italian dressing
-
Bacon
-
Cream Cheese
-
Jalapeño Peppers (whole with seeds removed works
best)
-
Salt & Pepper
Stuff a
goose breast with a jalapeño pepper and a chunk of cream
cheese
Fold
the breast over itself.
Wrap
once with bacon holding in place with toothpicks
Marinate in Italian dressing
Grill over high heat until bacon is done.
Do
not
over
cook.
Click
Here
For Printable Recipe
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From
The Kitchen Of Damian Kuzmin
Spicy
Goose
Jerky
Ingredients:
-
6 to 8 goose breast filets (4
to 6 lbs)
All
Gristle Fat and silver skin removed from filets
- 3 tablespoons Coarse salt –
canning or kosher salt works well
- 1 Cup brown sugar
- 1 cup- water
- ¾ cup Worcestershire sauce
- 2 tablespoons garlic powder
- 2 table spoons Chili powder
- 1 tablespoon cayenne Pepper
powder
- 3 tablespoons black ground
pepper
- 2 table spoons red pepper
flakes
Cut the meat into ¼ inch thick
strips
For chewier jerky cut with the
grain of the meat.
For tender jerky slice across.
For even more tender jerky beat /
pound the meat with a mallet
Combine remaining ingredients in a
bowl and stir well to blend.
Add meat strips cover and put in
fridge for 12 -24 hours .
I like to keep them in for 24
hours , more flavor !!
Don’t be afraid to try 30-36
hours.
Remove meat from bowl after soak
time, place on baking racks to dry before putting in the
oven or smoker for about a hour in the fridge.
Place meat in oven or smoker @
approx 175°
for an hour or until meat temp
reaches 160* degree’s.
Very
Important for the 160° temp. this kills any bacteria
from the meat.
Lower the temp of oven or smoker
to approx 140°.
If using a kitchen oven , crack
door of oven to help the moisture to escape.
If using a smoker, open the vents
to also help the moisture escape.
After approx 5 hours flip meat
strips over and
heat / smoke them for approx
another 5 hours.
Moisture ruins jerky. It may seem
like a long time to dry the jerky.
However if the moisture remains,
bacteria and germs
will promote spoilage and or mold.
I
like to place in zip lock bags and freeze them.
That Way I can take a bag out when
ever.
A vacuum sealer works well also
Click
Here
For Printable Recipe
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From
The Kitchen Of Willy Kaufell
Here are
some from my personal archives....
I didn't create any of these
except the gumbo recipe......
Best recipe on top... Descending order so to
speak.....
The curry recipe is Unreal...
If you like Thai food.....
Willy
Snow
Goose
In
Port
Wine
Sauce
Ingredients:
-
Breasts and thighs of 3 snow geese, boned and cut into
1-1/2" to 2" cubes
- 1/2 cup, olive oil
- 1/2 cup, all purpose flour
- 2 cups, whole small boiling onions, peeled
- 2 cups, small (about 2" to 3") carrots, but not
peeled
- 12 small red potatoes, washed, but not peeled, and
halved
- 6 medium garlic cloves, chopped
- 1/2 cup, port wine
- 1/2 cup, dry red wine
- 1 cup, dried porcini mushrooms, soaked and coarsely
chopped
- 1 teaspoon, dried thyme
- 1 teaspoon, dried tarragon
- 1 teaspoon, salt
- 1 teaspoon, black pepper, medium grind
- 2 tablespoons, all purpose flour, thoroughly
dissolved in 1/2 cup cold water
Cut
goose meat into cubes, and dry thoroughly.
Dredge goose meat in flour, and add to large skillet
in sizzling hot olive oil.
Brown quickly on all sides, then
reduce flame and
cook for about 5 minutes more.
Remove goose meat with slotted spoon, and set aside.
Add onions, carrots, potatoes, and garlic.
Cook over medium flame until onion skins are
translucent.
Mix
port and dry red wine, then begin adding wine,
a little bit at a time, de-glazing
the skillet as you go.
Add
mushrooms, spices, and salt and pepper.
When the wine has cooked down by
about about 1/2,
add the goose meat back to the
pot, reduce to low flame,
cover, and cook for about 30
minutes.
Occasionally, give the skillet a vigorous shake to
ensure that the meat is
well-coated.
When meat is done, remove all ingredients to deep sided
serving platter.
Add
flour and water mixture to pan, turn up heat, and
mix vigorously until a thick, deep
brown gravy emerges.
Pour over goose on serving platter.
Recipe serves 8.
Click
Here
For Printable Recipe
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From
The Kitchen Of Willy Kaufell
Red
Curry
Goose
Ingredients:
- 2 lbs
diced-bite size Snow Goose Meat
- 2 Cloves Garlic
- 1 Tablespoon mashed ginger
- 1 Sliced shallot
- 1 Tablespoon brown sugar
- 2 Tablespoon Thai red curry
- 1 Cup coconut milk
- Mix vegetables of snow peas, baby corn, and bell
pepper
- 1/4 Cup chopped green onions
- 1/4 Cup chopped cilantro
- Lime wedges
- Salt to taste
In a
large pan, add oil and turn burner to high.
Add your goose meat, garlic,
ginger, salt and
shallot together and stir till the
meat is cooked around.
Turn burner to medium and add
Curry paste and mixed vegetables.
After 2 minutes, add coconut milk
and let simmer for 15 minutes.
Add your cilantro and green onions
at last minute and
then squeeze lime wedges to taste.
Serve over steamed jasmine rice or
brown rice.
Click
Here
For Printable Recipe
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From
The Kitchen Of Willy Kaufell
Snow
Goose
Gumbo
de
Willy
Clean and
debone three snow geese.
Remove all fat, but leave in large pieces.
Cover deboned meat with your favorite Italian dressing
and
let sit in the refrigerator overnight.
Cut meat in bite size chunks.
Prepare Roux
This is best made in a heavy frying pan (cast iron is
best).
Heat a cup of cooking oil in the frying pan.
Gradually stir in 2 cups of flour.
Add more for a thicker and less for a thinner roux.
The flour and oil mixture must be stirred
CONTINUOUSLY until brown.
The mixture may be cooked to any shade of brown desired.
A chocolate color is preferred by Art. Use great care
not to burn the mixture.
If burnt, the entire mixture must be thrown out and you
will have to start over.
Once the mixture is brown,
cut back the heat and
add about 1 to 2 quarts of water.
Cut up four
medium sized (tennis ball size) onions into
medium sized pieces not too small.
Do the same for two large green peppers,
one bunch of onion tops and three large sticks of
celery.
Heat roux and
water mixture and stir in the onions, peppers, celery.
Add the onion tops and 1 teaspoon of chopped garlic
after the
onions, peppers, and celery have cooked (sautéed or
glazed) fairly well.
Do not hurry the cooking, allow to cook slowly. Stir
occasionally.
Season to taste with salt, black pepper and your
favorite Cajun spices
(Art likes Tony's and Konriko Cajun spices).
Brown meat -
over a hot fire so that the meat is seared and
the juices captured within.
Add browned meat to the vegetable/roux mixture.
Cover and let cook.
The gumbo is
done when the meat is well cooked
At least 45 minutes over a medium fire.
You can add FRESH cut-up sausage chunks or garlic
sausage
near the end of the cooking if desired.
If the sausage contains lots of fat, you should
cook it first to remove some of the fat.
Serve over
rice with garlic or hot French bread on the side
accompanied by a good wine.
Click
Here
For
Printable Recipe
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From
The Kitchen Of Willy Kaufell
Goose
Fajitas
Fillet the breast from the
goose.
You don't have to soak them or anything before preparing
this recipe, either.
Any goose will work, no matter how old or whatever
species.
Lay the breast down flat on a cutting board
and make a
lengthwise cut about 1/2 way through it.
Don't
cut
all the
way through.
Next, make cuts on either side of the first cut
that don't quite get to the edge of the fillet.
You're trying to make a pocket to hold the seasonings.
Generously sprinkle
lemon pepper, Tony
C's, and
Lawry's Garlic Salt inside and out on the meat.
Do Not
Substitute
Seasonings.
Do
not
use
the
cheap
garlic
salt,
because it contains too much salt.
It
won't
taste
the
same
if
you
do.
Place pickled jalapeno slices inside the "pocket".
Wrap the breast tightly with enough bacon to completely
cover the meat.
Use enough toothpicks to secure them.
Place the meat on a sheet of aluminum foil that has
been poked with tiny holes to drain the juice, as it
cooks.
Do not place directly over the fire.
You cannot skip this step.
The juice will cause flare ups, but the foil
should prevent the meat from burning.
You should watch them and turn them once after about 10
min.
Leave that side face down for another 5 or so minutes.
Do
Not
overcook
- It'll
ruin them.
You should remove
them once the bacon is seared.
The goose should be
slightly pink
in the middle.
Slice the breast into
strips and serve with everything
else that you'd normally serve with fajitas.
I like sour cream, bell peppers, grilled onions, hot
sauce etc.
Make sure that you serve them hot off the grill for the
best flavor.
Click
Here
For Printable Recipe
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From
The Kitchen Of Willy Kaufell
Snow Goose and Sausage Gumbo
Ingredients:
-
2 lbs. caribou
(or reindeer) sausage
- 3 snow geese (travesty to use white-front)
Birds &
Sausage:
Steam whole birds, frozen or thawed, about 1-2 hours until tender.
Peel off and discard skin and fat. Strip the meat off bones and set
aside.
Save carcasses. Slice sausage and brown to remove fat. Drain and
set aside.
- 1 gallon water
- 1 bay leaf
- 1 small onion
- 2 tsp salt
- 1 sprig parsley
- 2 or 3 peppercorns
- 2 stalks celery
Goose
Stock:
Oven-roast goose carcasses until dark brown. Place in water.
Add vegetables, bay leaf, salt and peppercorns.
A small amount of Kitchen
Bouquet may be
substituted for parsley and celery.
Simmer about an hour, uncovered. Strain out bones and skim off fat.
Prepare the roux as the stock finishes.
- 3/4 cup vegetable oil
- 1 tsp salt
- 1 cup flour
- 3/4 tsp black pepper
- 1 large onion, chopped
- 3/4 tsp cayenne pepper
- 1/2 cup celery, chopped
- 3/4 tsp chili powder
- 1 TBS gumbo filé
Roux:
Heat oil in the pan, but not hot enough to smoke.
Add flour gradually, whisking constantly and
adjusting heat to a controlled
"burn"
(If black flecks appear in the roux, you've burned the
flour and must start over.)
As soon as roux reaches desired red or dark brown color,
remove from heat and blend in the chopped vegetables
and spices, stirring
constantly until the roux stops cooking.
Slowly add about 1 cup hot stock to the roux, stirring constantly
until mixture is smooth like thick gravy.
Gradually whisk the roux into the hot stock pot. Add
goose meat and sausage. Simmer for one hour. Remove from
heat and skim excess fat.
Mix gumbo filé with 2 cup cold water or cooled stock.
Immediately stir the filé mixture into pot and stir
constantly until thickened. Serve over rice. Red wine is
mandatory.
Adapted from several
traditional
Louisiana gumbo recipes, and Alaska experience.
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Here
For Printable Recipe
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For
Many Other Snow Goose Recipes Click
Here |
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