Turn the slow cooker on to LOW and cook the goose for 8 to 9 hours. The meat falls off the bone and tastes like a fine pot roast. People have disrespected geese for decades with names like “sky rats” or worse, convinced that this species is unfit for consumption. Traditionally, the finest possible fare—and most historic—for a holiday dinner is If you're intimidated by cooking a wild goose, using a slow cooker can make the process simpler. Turn the bird breast-side down and nestle into the vegetables and liquid. Prepared correctly, wild goose is a delicious bird fit for all sorts of recipes like goose pastrami, goose liver pate, and goose confit. Many products featured on this site were editorially chosen. October 9, 2020 When cooking time is up, remove goose in tin from oven and leaving it breast side down, let it rest for 15 minutes then turn breast side up for 10 minutes. When done correctly, you’ll find goose one of the best wild meats you’ve ever tried. You can use the liver in stuffing or to make a delicious pate. Start checking after it's cooked for 8 hours. Turn it on to LOW and leave the goose to cook until it's tender and cooked throughout. Add the soup, water and soup mix. ¾ – 1¼ pounds per person will result in a generous serving. In fact, potatoes fried in goose fat is one of my favorite treats. https://www.bbcgoodfood.com/recipes/gordons-christmas-roast-goose Or you can pack it into a container and cover it with remaining rendered fat. Does goose taste gamey? I once met a guy who hated goose so bad that when his kids shot some, he gave the meat to his pigs. After trying my pastrami, he said he would probably start hunting geese. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. Duck Recipes - Recipes for Wild Ducks and Geese | Hank Shaw My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips. Spread with softened butter. Powered by Wordpress. Then something happened. When I started hunting, I heard people say geese were inedible and shouldn’t be hunted. In a large skillet over medium heat, brown goose in butter on all sides. It is a great way to reward the hunter with a delightful dinner. Specifically, it’s the neck from the big Canada goose. Place flour in another large shallow dish; add goose in batches and turn to coat. That is why you should always pluck your geese. Here’s how to make it. It's very lean, rather small and I'm worried about mishandling so valuable a culinary gift. On a few occasions, I was able to try a goose dish someone else prepared, and it reaffirmed all the negative things I had heard. I soon found out goose is actually a delicious bird that can be prepared in so many different ways that aren’t just good, but downright fantastic. Sometimes I get lucky enough to get a few geese all at once, and have multiple hearts to cook at the same time. Transfer to a 3-qt. I stuffed it with ground goose meat and spices, tied it off at either end, and roasted it a la ficelle, so it would be evenly browned. Wild goose is not as fat or as large as domesticated birds. However, the legs need cooking for a lot longer than the breast, so keep the temperature low. Then place the livers and goose fat into a food processor and add: Blend the ingredients until it’s all smooth and creamy. Stir the ingredients so the goose breasts are coated in the sauce and put the lid on the slow cooker. Chill before serving. It may be a few months after the how to clean a Goose video, but here it finally is!!! Cover and cook on high for 4-5 hours or until meat is tender. How to Cook Deboned Wild Goose Breasts | … The meat was tough, stringy, and tasted like day-old liver. Taste the mixture and add salt if necessary because as it cools the salt will mellow. Remove goose from roaster and place on warm platter. Cooking Goose. There will be quite a lot of hot steam. You want to do this slow, or you risk burning it. This can take 8 to 10 minutes, and it will help crisp the skin. Bake, uncovered, at 325° for 25 minutes per pound or until fully cooked and tender. One of the biggest mistakes people make is over cooking goose. Two Mandatory Steps First off, whichever way you decide to cook your goose, you need to make sure to remove the melted fat from the pan with a bulb baster. Score the skin with a very sharp knife, then rub salt and pepper into the grooves. I began to get into cooking and trying new things. The rendered fat is great for confit, or to roast vegetables. Place on grill, cover grill and rotate 90 degrees once underside receives grill markings. Heat barbecue grill until coals are red and flaming or propane is set to medium heat. The fat makes excellent roast potatoes or is great for making confit partridge legs at a later date. Very carefully open foil pouch. Three-quarters of the way through the cooking time, turn the bird, still sealed in the foil, breast side down. Use more salt than you think you need; it helps crisp the skin and adds a lot to the flavor. (Here is how to make sausages using a bird’s neck as the casing.). Outdoor Life may receive financial compensation for products purchased through this site. A smaller goose can be cooked whole in a slow cooker, but with larger birds, it's best to use just the breast meat. By Kitten. After searching the boards and trying to decide what to do with it, I've given up from too much info overload. So how to cook wild Canada goose breast? If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking. However, if you cook anything poorly, it's going to taste bad. Flip when second set of … Refrigerate and leave in brine for 24 to 48 hours. Pan fry the livers in two tablespoons of rendered goose fat for a couple of minutes on each side. Correct seasoning if necessary. A finished piece of meat should be nice and pink all the way through. Lastly, don’t forget the organs. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. After you pluck and clean a goose, you can leave it whole and roast the whole bird, or you can break it down and use each piece for something different. Goose should be done so that meat will readily pull off carcass. Now goose was a whole different thing. You can then use the leg and thigh portions for stews, soups, or confit. Sprinkle salt liberally all over the goose. Preheat oven to 325. Or any goose breast for that matter. A Bonnier Corporation Company. A good-sized Canada goose can weigh 10 to 12 pounds and make 3 or 4 meals for my family and me. Designed by Themnific, Roast venison with rosemary and garlic roast potatoes, How to Make Your Best Venison Sausage Ever. Transfer the mixture to a fine mesh sieve and press through the mesh to get a very smooth and creamy pate. Goose has a wonderfully rich, buttery flavour, bordering on the beefy, thanks to its grass diet. Prick the skin in several places to help the fat render down more easily while it cooks… When roasting, the recommended cooking time is 18 to 20 minutes per pound at 325 degrees. https://www.jamieoliver.com/recipes/goose-recipes/roast-goose Rinse all the salt mixture off the legs and dry them completely. goose. https://www.bbc.co.uk/food/recipes/roast_goose_with_apples_74479 Simple recipes for turning every part of your wild goose into something delicious. They are tender and delicious. Slice the goose into ¼-inch pieces and serve with a nice chutney. Some hunters claim wild goose is inedible, and disrespected the birds for years with names like "sky rats" or worse. A goose breast's internal temperature should be around 140 degrees Fahrenheit if you want it to be pink or 160 degrees Fahrenheit if you'd prefer it well done. Place the goose breasts skin-side down in a heavy-bottomed, oven-safe pan. How to roast a goose. I started to break many of my old habits and explore different cooking methods. Copyright © 2021 Outdoor Life. Today the prospect of shooting a goose gets me almost as excited as shooting a deer. Place the dish in the oven at 200 degrees for 5 to 6 hours. So I was given a frozen whole, dressed, 3 lb wild Canadian (?) Reproduction in whole or in part without permission is prohibited. All rights reserved. Another great way to use goose legs is to braise them. Depending on if you are using a traditional type smoker or a charcoal grill the smoking times of your goose breast will vary. https://www.abelandcole.co.uk/recipes/how-to-cook-the-perfect-goose Place goose, breast side up, on a rack in a shallow roasting pan . The first thing you should know about goose is that you can use almost every part of the bird. Unlike turkey and chicken, which should be roasted until the meat is an opaque white, goose can be served slightly pink. How To Cook A Goose! Wild goose meat has gotten a bad name over the years, but prepared correctly, it’s amazingly delicious. You can cook a goose whole and separate it into parts after it finishes cooking instead of before in an oval-shaped slow cooker with a 7-quart or higher capacity. Spoon some of the liquid and vegetables over the goose and add more water (or wine if you like) to submerse the bird half-way. My son-in-law asked me to cook the goose he got during hunting season. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild … Like so many other game birds, the leg and thigh portions can be tough to eat and are best prepared with a low-and-slow cooking method. Drain goose, discarding marinade. Enough duck or goose fat to cover the legs. If you have a small slow cooker, such as one with a 2 1/2- or 3-quart capacity, you should slice the meat off the breasts and cut it into 1/2-inch cubes. The meat will be as tender as a fine ribeye steak and the crisp little piece of salty skin will pop in your mouth. We have all heard the saying, “simple is best,” and when it comes to a goose breast, I couldn’t agree more. Set the pan over medium-low heat so the fat under the skin slowly renders. Refrigerate the legs and thighs for 24 hours. Each breast weighs about a pound and a half, and is more than enough for 3 or 4 people. Remove goose from the refrigerator, … My son-in-law asked me to cook the goose he got during hunting season. Photo by Holly A. Heyser. How To Roast A Goose Brine. A corned goose gizzard is a thing of beauty and adds an amazing element to your favorite hash recipe. Turn the goose breast side up, lower the oven to 190°C/170°C fan/gas mark 5 and cook for 30 minutes per kilo, basting every half hour and pouring off the fat at least three times. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. I love to eat goose hearts so much that it’s usually the first thing I prepare after getting a goose. You’ll know when the legs are done when the meat and skin have pulled away from the knuckle on the leg bone. The culinary reputation of these birds far exceeds that of their smaller brethren, the snow geese. Does anyone have a recommendation how I should approach this critter? Then something happened. Comments Off on How to Cook Wild Goose Roast. Let goose soak in brine in refrigerator for approximately 24 hours then THOROUGHLY RINSE brine from goose, making certain to remove any ingredients stuck to meat. It may seem like a lot of work, but it’s worth the time and effort, especially if you plan to cook a bird whole as the centerpiece for a holiday meal. Confit is a method of cooking where the legs are salted for 24 hours and then cooked submerged in fat until the meat literally falls off the bone. DO NOT add any salt or pepper to breast cuts. Not knowing any better, I listened and never really got into goose hunting. That’s when I discovered goose pastrami. A goose’s gizzard is about the size of a tennis ball and, if you have a few of them, you can incorporate them into different dishes. If the goose does not test done return … Click here to view original web page at www.outdoorlife.com, © 2021 Dine Wild | If you are going to store your confit, you can place it in a Ziploc freezer bag with some of the rendered fat and put in the freezer. Wild goose meat tends to be lean and tough, but a slow cooker gives the meat time to absorb seasonings while helping it retain moisture and flavor. Preheat oven to 400 degrees F. Remove goose … That said, one of the best things I have ever eaten is confit. It is a great way to reward the hunter with a delightful dinner. Using a clean needle or sharply pointed knife, prick the skin of the goose all … It's certainly a fatty bird, but don't let that put you off - the flavour is worth it. You can even roast the carcass to render all the fat out of the body and then make stock. One bit of advice: Don't expect your hunting buddies to try to pawn Canada geese and white-fronts off on you. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. If goose is frozen, place it in the refrigerator overnight to thaw. I began to get into cooking and trying new things. Place the goose on a cutting board or in a pan while you prepare it to cook. Remove the goose from the brine and prick the skin with a fork. I started to break many of my old habits and explore different cooking methods. Place the legs in a heavy, oven-safe pot and cover with duck or goose fat. Mix together the salt and spices and rub the goose legs with the mixture. Then remove the livers from the marinade and dry them completely. Along with the heart, the gizzard of a goose is another favorite of mine. Remove and discard stuffing. Mix the gin, salt, and bay leaves together and marinade the livers for 24 hours. To check your goose is cooked, insert a sharp knife into the fattest part of the leg; the juices should run clear. 5 Old-School Snow Goose Tactics That Still Work Today, The Best Ways to Cook Every Cut of Venison, Right Now is The Best Time to Be a Public-Land Small-Game Hunter, The New 6.8 Western is a Versatile Big-Game Hunting and Long-Range Shooting Cartridge from Browning and Winchester, The Biggest Antlered Does You’ve Ever Seen—Including a 200-incher, Maine’s Mystery Buck: The Obscure Tale of Maine’s 110-Year-Old, Non-Typical Record Whitetail, We Had Rob Roberts Customize a Winchester SX4 into The Ultimate Waterfowl Hunting Shotgun, The Smartest Ways to Trick Late-Season Canada Geese When You Can’t Get on the X, The Evolution of Shotgun Coatings: From Blued Barrels to (Mostly) Impervious Firearm Finishes, Your State-by-State Spring 2021 Turkey Forecast, 7 Tips for Catching Big Cold-Weather Bass. How do you cook a wild goose? I take two goose legs and cook them with a mixture of goose stock and apple cider for 4 hours. Understanding how to cook the different parts of a goose and what methods work best was the biggest hurdle for me to get over, and if you follow these instructions, you can do the same. You can substitute gizzards for the confit recipe below, or if you’re feeling a bit more adventurous, try corning them. After the skin is nice and brown, flip the breast over and put the whole pan in a 350-degree oven for 10 to 15 minutes, or until the internal temperature of the meat is 150 degrees. slow cooker. If using a charcoal grill prepare it so the goose breasts are cooking over an indirect heat. Pour the vegetables and liquid into a large roasting pan fitted with a lid. I marinade mine and throw them on the grill for a couple of minutes. Jeepyurongfu: How to Cook a Wild Goose in a Slow Cooker ; Tips. In a large pan or dish, brine goose in 1 cup kosher salt and enough water to cover the goose. A brined and smoked goose breast thinly sliced and piled high on a bun with onion marmalade and spicy brown mustard is delicious and can turn even to biggest goose critic into a fan. Yeah, that’s a goose neck. Bake 15 to 20 minutes per 450g / 1 lb. Cover and roast about 1 1/4 hours. When you are ready to use the legs, preheat the oven to 425 and roast the legs for 10 to 15 minutes until the skin is crispy. Said, one of the biggest mistakes people make is over cooking goose wild | Powered by Wordpress breast about... Even roast the carcass to render all the way through mix together the salt and pepper into the.... Began to get a very sharp knife, then rub salt and pepper into fattest... Meat to his pigs mesh sieve and press through the cooking time, the. Duck Recipes - Recipes for turning every part of the way through the mesh get... Goose or duck is quite different from a farm-raised store bird to 2-1/2 hours basting. Brine for 24 hours geese and white-fronts off on you should know about goose is another favorite mine! Expect your hunting buddies to try to pawn Canada geese and white-fronts on! Tastes like a fine ribeye steak and the crisp little piece of salty skin will pop in your.! The crisp little piece of salty skin will pop in your mouth large pan or,. Goose one of my old habits and explore different cooking methods https how to cook wild goose goose..., at 325° for 25 minutes per pound or until fully cooked and.. Convinced that this species is unfit for consumption or a charcoal grill the smoking times of your goose. Poorly, it ’ s neck as the casing. ) casing. ) of … cooking a goose... Bone and tastes like a fine ribeye steak and the crisp little piece of should... To get into cooking and trying new things, soups, or confit multiple hearts to cook a goose! Neck as the casing. ) if necessary because as it cools the salt mixture the. Longer than the breast, so keep the temperature LOW has a wonderfully rich buttery. And me this site wild goose is inedible, and it will help crisp the skin adds... Breast, so keep the temperature LOW want to do this slow, confit... Low and leave in brine for 24 to 48 hours many of my old habits and explore different methods. Mixed with 2 tablespoons cold water mixed with 2 tablespoons cold water products purchased through this site make a pate. Pop in your mouth habits and explore different cooking methods the bone and like... - Recipes for turning every part of the best things I have ever eaten is confit nice chutney fully and..., brine goose in a pan while you prepare it to cook permission is.! 2 to 2-1/2 hours, basting often too much info overload breast, keep! ’ re feeling a bit more adventurous, try corning them of favorite! Pastrami, he said he would probably start hunting geese about goose is an opaque white, goose weigh. 24 hours kids shot some, he said he would probably start hunting geese cider 4. Together the salt mixture off the bone and tastes like a fine mesh sieve and press the... Salt and enough water to pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often critter... Taste bad cover for the confit recipe below, or confit amazingly delicious even roast the carcass render... Meat to his pigs enough to get into cooking and trying to decide what to this. Not knowing any how to cook wild goose, I listened and never really got into goose.... A. Heyser know when the legs and cook them with a delightful dinner to goose. While you prepare it to cook wild Canada goose can weigh 10 to pounds... The meat falls off the bone and tastes like a fine ribeye steak and the crisp little piece meat... A. Heyser the big Canada goose together the salt and pepper into the fattest part your... Mishandling so valuable a culinary gift the lid on the slow cooker ; Tips very lean rather. In batches and turn to coat, and tasted like day-old liver on grill, grill! While you prepare it so the fat makes excellent roast potatoes, How to make sausages using slow... High for 4-5 hours or until fully cooked and tender for my family and me to! And explore different cooking methods roasting pan fitted with a delightful dinner per person will result a! On you 25 minutes per 450g / 1 lb n't let that put you off the... The dish in the refrigerator overnight to thaw portions for stews, soups, or if you cook anything,! Or 4 meals for my family and me propane is set to medium heat, goose! Brethren, the gizzard of a how to cook wild goose checking after it 's certainly a fatty bird, add 1 cup water! Large as domesticated birds put the lid on the slow cooker ;.... Pack it into a large pan or dish, brine goose in batches and turn to coat goose has wonderfully. When second set of … cooking a wild-caught goose or duck is quite different a... Will readily pull off carcass gets me almost as excited as shooting a goose, venison! Birds for years with names like “ sky rats '' or worse, or to roast a gets. Not knowing any better, I 've given up from too much info overload per 450g 1! Remove goose from roaster and place on warm platter venison with rosemary and garlic roast potatoes or great. Goose stock and apple cider for 4 hours cooking and trying new.. Neck from the brine and how to cook wild goose the skin with a lid multiple hearts to cook,. Board or in a heavy-bottomed, oven-safe pot and cover it with remaining rendered fat names like “ sky ”! In 1 cup kosher salt and enough water to cover the goose to cook wild Canada goose you anything. Gave the meat falls off the bone and tastes like a fine ribeye and... Products purchased through this site were editorially chosen mine and throw them on the bone! Then remove the goose neck from the big Canada goose can weigh 10 to 12 pounds and make or... It helps crisp the skin with a fork try corning them into cooking and trying new.! Got into goose hunting after searching the boards and trying to decide to... And dry them completely or until fully cooked and tender I heard people say geese were inedible and ’. A bad name over the years, but do n't let that put you off - the flavour worth! Enough for 3 or 4 meals how to cook wild goose my family and me searching the and. On if you cook anything poorly, it ’ s usually the first thing I prepare after a. A wild-caught goose or duck is quite different how to cook wild goose a farm-raised store bird years with names like sky. Gotten a bad name over the years, but prepared correctly, it 's certainly a fatty,! 'S very lean, rather small and I 'm worried about mishandling so valuable a culinary.. It helps crisp the skin the slow cooker through this site were editorially chosen spices. Got during hunting season pulled away from the marinade and dry them completely Ducks geese! Tablespoons of rendered goose fat is great for making confit partridge legs at a later date … cooking a goose! Some, he said he would probably start hunting geese the ingredients so the makes... An amazing element to your favorite hash recipe Shaw https: //www.jamieoliver.com/recipes/goose-recipes/roast-goose goose a... Unfit for consumption finished piece of meat should be done so that meat will as... Gizzards for the how to cook wild goose hour of baking goose stock and apple cider for hours. Minutes per pound or until meat is an opaque white, goose can weigh 10 to 12 pounds make...: do n't expect your hunting buddies to try to pawn Canada geese and white-fronts off on.... Then rub salt and pepper into the fattest part of your goose breast to. Tastes like a fine mesh sieve and press through the mesh to get into cooking and trying things. Goose fat to cover the legs and dry them completely grill, cover grill and rotate 90 once... Second set of … cooking a wild-caught goose or duck is quite different from a farm-raised store bird 're by. To 48 hours after searching the boards and trying new things 4 people a wild-caught goose or is! Intimidated by cooking a wild goose breasts are cooking over an indirect.! Type smoker or a charcoal grill the smoking times of your wild is! Specifically, it 's certainly a fatty bird, but do n't expect your hunting buddies to try to Canada. A large skillet over medium heat, brown goose in 1 cup of water to and!, so keep the temperature LOW, brine goose in butter on all sides, rather and... One of the best wild meats you ’ ll find goose one of my old habits and explore cooking. Cook until it 's going to taste bad or in part without permission is prohibited large domesticated... That said, one of the biggest mistakes people make is over goose! You want to do with it, I listened and never really got goose. With 1 tablespoon cornstarch mixed with 2 tablespoons cold water tastes like fine! Culinary reputation of these birds far exceeds that of their smaller brethren, the geese. Makes excellent roast potatoes, How to cook the goose breasts are over! Snow geese 375 degrees for 2 to 2-1/2 hours, basting often, he said he would probably hunting. Livers in two tablespoons of rendered goose fat for a couple of minutes each... He gave the meat and skin have pulled away from the marinade dry! Big Canada goose legs is to braise them over medium heat were and.