More goose pastrami

[TnRiver46]

A buddy of mine gave me like 6 goose breasts! Darn things are huge. My buddies like to cure them and make smoked pastrami so I tried my hand at it. Pretty tasty and it keeps well

[gim]

I can’t even count how many geese I’ve shot the past 20 years and I have never found a good way to prepare them. No matter what I did, they all tasted like crap. Tougher than nails and dark as motor oil. I asked my uncle a few years ago if there was any good way to make one and he said “There’s only on way to cook a goose. Mix it with cow ****, cook it in the oven. When your done, eat the **** and throw away the goose.”

[TnRiver46]

11 minutes ago, gimruis said:

I can’t even count how many geese I’ve shot the past 20 years and I have never found a good way to prepare them. No matter what I did, they all tasted like crap. Tougher than nails and dark as motor oil. I asked my uncle a few years ago if there was any good way to make one and he said “There’s only on way to cook a goose. Mix it with cow ****, cook it in the oven. When your done, eat the **** and throw away the goose.”

Hahaha. Have you tried pastrami or jerky or brats? I've never shot one but I like it every way I've ever had it. Then again I prefer wild game to regular food. If you don't like gamey flavor, you can always buy chicken and give your geese to me!

[12poundbass]

I’ve hunted them a few times. I’ve tried the meat a couple times. I didn’t care for the texture. They’re fun to hunt though. 

[TnRiver46]

5 minutes ago, 12poundbass said:

I’ve hunted them a few times. I’ve tried the meat a couple times. I didn’t care for the texture. They’re fun to hunt though. 

Everyone says if you even barely overcook it, it’s super tough. Thankfully I haven’t done that yet. 

5 minutes ago, 12poundbass said:

My buddy that gave me the geese just sent me this........

[gim]

16 hours ago, TnRiver46 said:

Hahaha. Have you tried pastrami or jerky or brats? I've never shot one but I like it every way I've ever had it. Then again I prefer wild game to regular food. If you don't like gamey flavor, you can always buy chicken and give your geese to me!

 

I actually like most of the wild game/fish I harvest to eat...except goose.  The smell that comes off those things when you skin it is pretty atrocious.  I like ducks and they aren't exactly a soft white tender meat.  Wild turkey isn't great either but at least its edible once a year.

 

12poundbass is right, they are a blast to hunt if you can get on an active field with lots of birds.  An injured goose is MEAN.  You know how people often use the analogy "wild goose chase?"  Well, I've actually been on a real one!

 

[lunkerboss923]

Soak in Buttermilk for an entire day.

 

Day 2, put them in the turkey frier. Inject with a mixture of orange juice, Kosmos Dirty Bird Sriracha Rub and teriyaki. Let it fry. Take it out and apply Dirty Bird Sriracha Rub to the outside generously! 

[optimator]

Fillet the breasts off the breastbone. Then slice them about 3/8" thick. Soak them overnight in salt water. Slice jalapenos in half & fill with cream cheese. Wrap the breast around it and then wrap a piece of bacon around the whole popper. Stick a toothpick through it to hold it together. Season with what you like. Cook them hot and fast just until the bacon is done. Any waterfowl cooked past rare is burnt. Or cube the breasts, brown them with salt, pepper, garlic & cumin and use it in chili. Just don't ever overcook duck or goose or it's nasty.... 

[TnRiver46]

1 hour ago, optimator said:

Fillet the breasts off the breastbone. Then slice them about 3/8" thick. Soak them overnight in salt water. Slice jalapenos in half & fill with cream cheese. Wrap the breast around it and then wrap a piece of bacon around the whole popper. Stick a toothpick through it to hold it together. Season with what you like. Cook them hot and fast just until the bacon is done. Any waterfowl cooked past rare is burnt. Or cube the breasts, brown them with salt, pepper, garlic & cumin and use it in chili. Just don't ever overcook duck or goose or it's nasty.... 

amen brother. I’ve eaten some grilled with no seasoning just to see what it tastes like, the closer to raw the better 

 

I’ve also had something very close to the recipe you posted for ducks, quite phenomenal. My buddy said put the grill on as low as possible, I thought he was crazy. The bacon drips still caught everything on fire, he was right 

[optimator]

2 hours ago, TnRiver46 said:

amen brother. I’ve eaten some grilled with no seasoning just to see what it tastes like, the closer to raw the better 

 

I’ve also had something very close to the recipe you posted for ducks, quite phenomenal. My buddy said put the grill on as low as possible, I thought he was crazy. The bacon drips still caught everything on fire, he was right 

I do mine on a pellet grill, so no flare ups. And yes, that's usually how I do my ducks too. 

[TnRiver46]

And we’re back!!!!! my charcoal chimney got a little hot………..

lump charcoal (man that stuff gets hot) and applewood chunks 

 

 

 

[TnRiver46]

[DaubsNU1]

Marinade in fat-FULL Wish-Bone Italian dressing for a day or two.

 

Toss them on the grill at medium heat...cook to internal temperature of 145 (medium rare).

 

Enjoy : )

 

Another way is to cube in to 1" squares...marinade as above...then wrap in bacon...cook to medium rare.  Yummy!  Works with duck and deer as well.

[The Baron]

We shoot geese.  A lot of geese.  
 

I’ll BBQ the odd breast, but they need to be butterflied and pounded or stabbed 1Mx with a jaccard tenderizer.  It’s then critical they be served no more cooked than medium-rare.  Anything past that gets tough in a hurry - to the point of being inedible.

 

We’ll also make “poppers”… a strip of breast meat with a slice of jalapeño and a dollop of cream cheese, wrapped in 1/2 strip of bacon and pin it with a toothpick.  Dip in Diana BBQ sauce, then on a sheet pan under the broiler until the bacon is cooked.  These are a crowd pleasing favourite… but one goose will feed an army, so it doesn’t use them up very fast.

 

I’ve had pastrami made by friends.  It’s good… but I don’t love it enough to do the work myself.  So, our beasts get bagged in bulk and sent out for sausages or pepperettes of various kinds.

 

The nicest meat is on the legs.  Cook then in a crockpot or roasting pan until the meat falls off the bone and use it in a bunch of different recipes.  Tender and delicious.

 

The hearts are great, just sliced and fried with bacon and onion.

 

My problem with geese is they’re so fun to shoot… but we kill literally hundreds and dealing with all the meat gets a bit overwhelming.  I usually just stop shooting because we don’t want anymore meat.

[TnRiver46]

36 minutes ago, The Baron said:

We shoot geese.  A lot of geese.  
 

I’ll BBQ the odd breast, but they need to butterflied and pounded or stabbed 1Mx with a jaccard tenderizer.  It’s then critical they be served no more cooked than medium-rare.  Anything past that gets tough in a hurry - to the point of being inedible.

 

We’ll also make “poppers”… a strip of breast meat with a slice of jalapeño and a dollop of cream cheese, wrapped in 1/2 strip of bacon and pin it with a toothpick.  Dip in Diana BBQ sauce, then on a sheet pan under the broiler until the bacon is cooked.  These are a crowd pleasing favourite… but one goose will feed an army, so it doesn’t use them up very fast.

 

I’ve had pastrami made by friends.  It’s good… but I don’t love it enough to do the work myself.  So, our beasts get bagged in bulk and sent out for sausages or pepperettes or various kinds.

 

The nicest meat is on the legs.  Cook then in a crockpot or roasting pan until the meat falls off the bone and use it in a bunch of different recipes.  Tender and delicious.

 

The hearts are great, just sliced and fried with bacon and onion.

 

My problem with geese is they’re so fun to shoot… but we kill literally hundreds and dealing with all the meat gets a bit overwhelming.  I usually just stop shooting because we don’t want anymore meat.

The pastrami is very easy! Otherwise I sure as heck wouldn’t do it, I can barely make a grilled cheese 

[gim]

9 hours ago, The Baron said:

My problem with geese is they’re so fun to shoot… but we kill literally hundreds and dealing with all the meat gets a bit overwhelming.

That’s the problem I used to have when I hunted them too. I always tried to find a home for them ahead of time so I wasn’t stuck with any of those oversized rats with wings after the hunt. I never got hundreds of them but we’d pile up 10 or 20 in a good hunt and then point fingers at each other to take them when the hunt was over lol

[TnRiver46]

3 minutes ago, gimruis said:

That’s the problem I used to have when I hunted them too. I always tried to find a home for them ahead of time so I wasn’t stuck with any of those oversized rats with wings after the hunt. I never got hundreds of them but we’d pile up 10 or 20 in a good hunt and then point fingers at each other to take them when the hunt was over lol

My buddies are the same way, they know I love wild game. Meat shortages won’t effect me hahaha

[gim]

5 minutes ago, TnRiver46 said:

My buddies are the same way, they know I love wild game. Meat shortages won’t effect me hahaha

Have you ever cleaned one before? The smell those things have when you peel back the feathers is atrocious. And they’re tough as nails too. So you can see why 20 of those d**n things weighing 15 pounds each would be a problem.

[TnRiver46]

11 minutes ago, gimruis said:

Have you ever cleaned one before? The smell those things have when you peel back the feathers is atrocious. And they’re tough as nails too. So you can see why 20 of those d**n things weighing 15 pounds each would be a problem.

I sure have. I even plucked one once. Just cut out the breasts after that experience haha

[gim]

21 minutes ago, TnRiver46 said:

I sure have. I even plucked one once. Just cut out the breasts after that experience haha

Oh man I can’t even imagine plucking one. I plucked a wild turkey once and it took me over 2 hours. Never again

[TnRiver46]

11 minutes ago, gimruis said:

Oh man I can’t even imagine plucking one. I plucked a wild turkey once and it took me over 2 hours. Never again

I actually did enjoy the legs one time like @The Baron said, but my wife told me I was embarrassing her eating them like a savage and getting blood all over me haha. If you are cooking one normally, 5 minutes is darn near too long 

[Smells like fish]

That’s something I’ve never tried is any kind of waterfowl. 

[king fisher]

When I was a kid we plucked all our ducks and geese.  My Dad thought filleting the breasts off was a big waste of meat.  We didn't shoot many so it wasn't too big of a chore.  My Mother would roast them and they tasted great.

      For about ten years I would finish the big game season in Alaska and go goose hunting in Alberta for 5 weeks.  It was a great break from shooting and packing very heavy animals and some of the best times of my life.  Problem was what to do with all the goose meet.  I found a sausage maker that had a good recipe for goose, and I would take all my geese to him.  He would mix in pork and it was delicious.  I would give all the land owners where I hunted goose sausage and smoked salmon as thanks for letting me hunt.  I never was told I couldn't hunt on any property all the years I hunted there.  There is lots of ways to make goose taste good.