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Post by dhextremecb on Apr 27, 2007 12:27:41 GMT -5
So my roomie have been tearing up some venison here lately.....Staring at the packages among packages of Goose and Duck Breasts. I'm nervous to cook 'em. Every time we've tried, it hasn't been totally enjoyable....we've tried marianating them in BBQ, Italitan Dressing, almost everything, even making some crazy mixtures, of course grilling them after the marianade. We've tried cooking in the oven in aluminum foil with butter and marianade in there, no success.
Any of you guys have some killer recipes you'd like to share. The next time I cook it, I'd like to at least enjoy it instead of just putting it down 'cause I cooked it.
Please Help!
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Post by BuckMaster on Apr 27, 2007 12:51:02 GMT -5
Thats a great question! I tried cooking some duck one time and it made my oven smell like fish??
I can cook the hell out of some deer meat but when it comes to waterfowl I'm clueless???
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Post by osprey on Apr 27, 2007 12:52:42 GMT -5
Here's two for ya.
One is for grilling. Thin slice the breasts into 1/4" - 3/8" thickness, marinate them in my backstrap marinade (mixture of half soy sauce/half cooking oil), cook them on a hot grill for 2 minutes per side. DON"T overcook them!!! I've actually got some goose in that mix at the moment, grilling tonight or tomorrow.
Number two option is leave the breasts whole. Get a crockpot. Put in the whole breast fillets, cut up and add an onion, cut up and add a tomato. Cover all with water and set crockpot on low. Cook all day (or all night, you can take it out in the morning). Remove and save the meat, toss the vegges and water in the trash. Add some brown beef gravy to the meat, whip up some mashed pototoes or biscuits and have at it! If you cook it overnight you can remove the meat in the morning, put it in the fridge with the gravy for the day and then just heat at dinnertime, just as good.
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Post by BuckMaster on Apr 27, 2007 13:34:27 GMT -5
Damn, now I got to ask The Deer Hunter for some duck meat, or just get into hunting them. That sounds good, thanks
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Post by dhextremecb on Apr 27, 2007 14:19:45 GMT -5
I'll tell ya.......all it took was one time out duck hunting. Now......I do more duck/goose hunting than deer and even bought a dog.....talking about being a duckaholic. Don't get me wrong, i still slay my quota of deer during the season, but it's just so much fun.....you gotta get into it!
'nough said
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sguy
Junior Hunter
Posts: 49
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Post by sguy on Nov 23, 2007 22:04:55 GMT -5
Osprey the grilling recepit was great. I have a whole new outlook on cleaning those ducks and geese now!
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Post by patriot22 on Dec 16, 2007 19:13:39 GMT -5
One simple thing I do is to flour up the breasts and fry em in butter or olive oil (depending on preference). Grab a hamburger bun and dig in. I usually leave the skin on for these, it crisps up real nice, and I like the flavor.
If you want to go a little fancier, you can get some Japanese breadcrumbs (there's a place on great mills road that sells em)...then egg and roll your duck in them. Do up some pasta and tomato sauce n serve w parm cheese on top.
If you like Thai, you can grab a curry mix from a grocer (or mix it up yourself if you feel daring...coconut milk, curry, and spices...maybe add some sweet peppers, onion etc) and make yourself a little curry duck to go on top of rice or noodles.
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Post by BIG FOX on Jan 2, 2008 6:27:01 GMT -5
I will have to try your goose recipe Osprey, got the couple snows and a canadian we got on the shore Monday breasted out and in the freezer now,
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Post by cootshooter on Jan 9, 2008 18:32:52 GMT -5
Try this one fellas, cooked it up for MudDuck last Saturday, after we ate duck gumbo (gotta get the recipe from his buddy; awesome!)
Take your duck/goose breasts slice em up into bite sized chunks.
Get some toothpicks, soak em in water for a few minutes (so they don't burn) take some bacon, slice the strip in half makeing fat strips about four inches long, wrap that bacon around you bite sized peices, take your wet toothpick to hold, put all your bites in a bowl and coat them in BBQ sauce and stick em on the grill till they look good and done. Apply BBQ sauce generously as the cook if you like. Makes one hell of an appetizer!
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Post by brandon on Jan 11, 2008 13:32:37 GMT -5
osprey, my 2 geese breasts from yesterday morning are in your marinade now. i like real easy recipes!  ps. give me a good n easy 1 for duck. i'll have some mallards and hopefuly some other puddle ducks for cookin tomorrow. |
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Post by osprey on Jan 11, 2008 21:05:53 GMT -5
Glad you guys liked those! Easy for duck, huh? Sorta like Patriot's, but if you like Indian food try some curry powder, hot skillet and a bit of olive oil. Throw in some sliced peppers and onions if you like. Serve over rice. Tried that once and it even made shovelers taste good. |
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Post by busco on Mar 16, 2008 21:13:25 GMT -5
This was my first time eating or cooking goose.. My wife cooked it one way and I cooked a different just too see what happened.. I had pasta marinara sauce and breaded and fried mine like veal parmigian... it was pretty good but did not cut or beat my piece thin enough but all around it was good... My wife pan sauteed hers which was really good she mixed it with some red wine, baby rays (bbq sause) weshtishire?? sause olive oil, texas pete. and some of my favorite Tonys Chacere's.. Hers beat mine
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Post by brandon on Mar 25, 2008 12:55:22 GMT -5
it was the texas pete that did it.
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Post by Gungnir on Dec 6, 2012 15:03:20 GMT -5
Seasons coming up so I figured its a good time to re-open this file of deliciousness...
I cooked up some sauerkraut goose and bbq goose with two of the geese from the last split we had in the crockpot and the family loved it. My 14 month old tore the BBQ goose up...didn't even want to touch her veggies.
Ingredients:
2 tablespoons butter (or enough olive to saute)
1 clove garlic, minced
1 small yellow onion, diced
1 goose or two breasts, cubed or strips
1 1/2 tablespoons Worcestershire sauce
2 cups chicken stock
Melt butter in a large saucepan over medium heat (or use olive oil). Add garlic and onion and saute for 5 minutes. Add goose breast and brown on both sides for about 5 minutes, or until browned. Add chicken stock and worcestershire sauce, tarragon and sage (pinch).
Place goose breast in slow cooker and add Worcestershire sauce. Cover in sauerkraut or BBQ sauce and cook on High setting for 6 to 8 hours, or until meat falls off bone.
I added the tarragon and sage myself along with some salt and pepper. You can change it up however. The recipe called for a goose breast but I picked the whole goose.
Either way, I served the kraut goose with some mashed potatoes and carrots... awesome!! Enjoy!
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