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Goose recipes
#2994508
12/26/19 04:33 PM
12/26/19 04:33 PM
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Joined: Aug 2003
Posts: 42,094 UR 6
top cat
OP
Freak of Nature
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OP
Freak of Nature
Joined: Aug 2003
Posts: 42,094
UR 6
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Anyone have a good one...??
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!! - - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
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Re: Goose recipes
[Re: JayHook2]
#2994956
12/27/19 09:24 AM
12/27/19 09:24 AM
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Joined: Feb 2012
Posts: 1,419 NE AL
duxlayer
8 point
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8 point
Joined: Feb 2012
Posts: 1,419
NE AL
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Question...do you like Reuben sandwiches or corned beef? I was ab to suggest that , Corning them is a little work and time involved but they are excellent .
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Re: Goose recipes
[Re: JayHook2]
#2995760
12/28/19 12:01 PM
12/28/19 12:01 PM
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Joined: Dec 2009
Posts: 9,519 Trussville
toothdoc
14 point
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14 point
Joined: Dec 2009
Posts: 9,519
Trussville
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Canadian or specks both work good for me. i don't do sky carp but to each his own.
In a plastic container with TIGHT LID....this will do 3# of goose breasts. 1/2 gallon water 3T Morton tender Quick 2T Brown sugar 1 1/2 T Mustard seed ! T Black pepper and paprika 2tsp Allspice 1 crushed bay leaf 1 T red pepper flakes 3 cloves of real garlic not the crap out of the jar.
Mix all and marinate breast 4-5 days. CAUTION: It will look like a middle school science experiment don't let it scare you.Rinse well. Cook on high in a crock pot until it can be oulled with 2 forks...usually takes 8-10 hours. Or...if you like a pressure cooker you can do that.
Makes a fine Reuben!
PS Also works with a deer roast
My favorite way to prepare a deer sirloin (football roast). I'll have to give it a try with goose. I want to cook it in the Sous Vide and then sear on the grill.
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Re: Goose recipes
[Re: RedneckNinji]
#3000259
01/01/20 09:49 PM
01/01/20 09:49 PM
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Joined: Oct 2013
Posts: 1,967 Opelika, AL
AU_trout_bum
8 point
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8 point
Joined: Oct 2013
Posts: 1,967
Opelika, AL
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Soak 2-4 goose breast in salty water 6-8 hours preferably overnight marinate 6-8 hours preferably overnight; 1 bottle of Dale's sauce, 1 can of Coke, few splashes (1/2 cup-ish) Worcestershire sauce, few splashes (1/2 cup-ish) maple syrup put on hickory smoke around 225-250 degrees for minimum 4-6 hours preferably closer to 6-8 hours thin slice short ways across breast just as good cold as it is warm watch for pellets enjoy!
Listen to this guy! The salty water soak is a brine. 1 cup sugar/1 cup kosher salt/1 gallon water. You can add in garlic orange peels, etc if you would like. I prepared mine this way, then followed the Dale's/coke marinade and smoked low for 2-3 hrs on a BGE. It was the best red meat I have ever eaten, and I've had all sorts of fancy deer and beef cuts
Author, Fly Fishing for Redeye Bass: An Adventure Across Southern Waters JacksonKayak Fishing Team --------------------------------------------------- "I do not hunt turkeys because I want to, I hunt them because I have to." - Tom Kelly
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Re: Goose recipes
[Re: AU_trout_bum]
#3000363
01/01/20 11:28 PM
01/01/20 11:28 PM
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Joined: Mar 2018
Posts: 657 South Baldwin
JayHook2
4 point
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4 point
Joined: Mar 2018
Posts: 657
South Baldwin
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Soak 2-4 goose breast in salty water 6-8 hours preferably overnight marinate 6-8 hours preferably overnight; 1 bottle of Dale's sauce, 1 can of Coke, few splashes (1/2 cup-ish) Worcestershire sauce, few splashes (1/2 cup-ish) maple syrup put on hickory smoke around 225-250 degrees for minimum 4-6 hours preferably closer to 6-8 hours thin slice short ways across breast just as good cold as it is warm watch for pellets enjoy!
Listen to this guy! The salty water soak is a brine. 1 cup sugar/1 cup kosher salt/1 gallon water. You can add in garlic orange peels, etc if you would like. I prepared mine this way, then followed the Dale's/coke marinade and smoked low for 2-3 hrs on a BGE. It was the best red meat I have ever eaten, and I've had all sorts of fancy deer and beef cuts That's seems like an insane amount of Dale's and Worchestershire sauce for 2-4 goose breast. It wasn't salty? We got treated to some sandhill marinated in straight Dale's and Worcestershire recently. Unfortunately, it was completely unedible do to the marinade.
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Re: Goose recipes
[Re: JayHook2]
#3001789
01/03/20 11:32 AM
01/03/20 11:32 AM
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Joined: Oct 2013
Posts: 1,967 Opelika, AL
AU_trout_bum
8 point
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8 point
Joined: Oct 2013
Posts: 1,967
Opelika, AL
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That's seems like an insane amount of Dale's and Worchestershire sauce for 2-4 goose breast. It wasn't salty? We got treated to some sandhill marinated in straight Dale's and Worcestershire recently. Unfortunately, it was completely unedible do to the marinade.
Good point, I didn't see his ratios when I posted. I brined as mentioned for 12 hrs, then marinaded for another 12 in 1 cup of Dale's/1 cup of coke. I don't think I used any worcestershire
Author, Fly Fishing for Redeye Bass: An Adventure Across Southern Waters JacksonKayak Fishing Team --------------------------------------------------- "I do not hunt turkeys because I want to, I hunt them because I have to." - Tom Kelly
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Re: Goose recipes
[Re: top cat]
#3001832
01/03/20 12:12 PM
01/03/20 12:12 PM
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Joined: Feb 2019
Posts: 3,918 Montgomery,al,usa
Davyalabama
10 point
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10 point
Joined: Feb 2019
Posts: 3,918
Montgomery,al,usa
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pluck it whole and get the innards out while I'm at the blind, cutting off the wings, feet and neck (after it is home). (Some game wardens can't tell the difference between birds just looking at a wing and foot) -- -- brown it on the stove -- put in a roasting pan with a small grate at the bottom if you have one, if not that's ok too --- add water, salt and pepper -- cook on 425 for several hours -- while it's boil or brown the gizzard and heart along with several from ducks, use these for giblet gravy, make mashed potatoes, oyster dressing, and wild rice, maybe rutabagas if I get a wild hair, and some u-bake rolls.
“If you do not conquer self, you will be conquered by self.” Napoleon Hill The most difficult thing to understand during conversation is silence. Thoreau
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Re: Goose recipes
[Re: JayHook2]
#3004405
01/06/20 11:24 AM
01/06/20 11:24 AM
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Joined: Jun 2015
Posts: 548 NE AL
RedneckNinji
4 point
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4 point
Joined: Jun 2015
Posts: 548
NE AL
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Soak 2-4 goose breast in salty water 6-8 hours preferably overnight marinate 6-8 hours preferably overnight; 1 bottle of Dale's sauce, 1 can of Coke, few splashes (1/2 cup-ish) Worcestershire sauce, few splashes (1/2 cup-ish) maple syrup put on hickory smoke around 225-250 degrees for minimum 4-6 hours preferably closer to 6-8 hours thin slice short ways across breast just as good cold as it is warm watch for pellets enjoy!
Listen to this guy! The salty water soak is a brine. 1 cup sugar/1 cup kosher salt/1 gallon water. You can add in garlic orange peels, etc if you would like. I prepared mine this way, then followed the Dale's/coke marinade and smoked low for 2-3 hrs on a BGE. It was the best red meat I have ever eaten, and I've had all sorts of fancy deer and beef cuts That's seems like an insane amount of Dale's and Worchestershire sauce for 2-4 goose breast. It wasn't salty? We got treated to some sandhill marinated in straight Dale's and Worcestershire recently. Unfortunately, it was completely unedible do to the marinade. The sweetness of the coke and the maple syrup cut the saltyness of the Dale's and honestly the hickory smoke overpowers all of it. One bottle of dales isn't even enough to completely cover 4 goose breasts, the coke helps tenderize more than flavor but helps add to the bulk of the liquid to cover the breasts up. If you are worried about the saltiness you can cut it more by adding apple juice, thats what i do with my whole smoked turkey, its basically the same brine but i add a bottle of apple juice to help the brine to cover the entire bird!
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