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. Bake 15 to 20 minutes per 450g / 1 lb. Copyright © 2021 Outdoor Life. The first thing you should know about goose is that you can use almost every part of the bird. Goose should be done so that meat will readily pull off carcass. After searching the boards and trying to decide what to do with it, I've given up from too much info overload. Roast. Place the dish in the oven at 200 degrees for 5 to 6 hours. Some hunters claim wild goose is inedible, and disrespected the birds for years with names like "sky rats" or worse. Transfer the mixture to a fine mesh sieve and press through the mesh to get a very smooth and creamy pate. Cooking Goose. Place the goose breasts skin-side down in a heavy-bottomed, oven-safe pan. How To Roast A Goose Brine. Depending on if you are using a traditional type smoker or a charcoal grill the smoking times of your goose breast will vary. If using a charcoal grill prepare it so the goose breasts are cooking over an indirect heat. Cover and roast about 1 1/4 hours. Now goose was a whole different thing. October 9, 2020 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. Chill before serving. Turn the bird breast-side down and nestle into the vegetables and liquid. Enough duck or goose fat to cover the legs. How do you cook a wild goose? Each breast weighs about a pound and a half, and is more than enough for 3 or 4 people. Place goose, breast side up, on a rack in a shallow roasting pan . My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild … 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. 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. Traditionally, the finest possible fare—and most historic—for a holiday dinner is 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. Duck Recipes - Recipes for Wild Ducks and Geese | Hank Shaw Flip when second set of … You can use the liver in stuffing or to make a delicious pate. Three-quarters of the way through the cooking time, turn the bird, still sealed in the foil, breast side down. It may be a few months after the how to clean a Goose video, but here it finally is!!! 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. 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. That said, one of the best things I have ever eaten is confit. Prepared correctly, wild goose is a delicious bird fit for all sorts of recipes like goose pastrami, goose liver pate, and goose confit. https://www.abelandcole.co.uk/recipes/how-to-cook-the-perfect-goose Refrigerate the legs and thighs for 24 hours. Photo by Holly A. Heyser. Does anyone have a recommendation how I should approach this critter? 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. Powered by Wordpress. 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. 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. When I started hunting, I heard people say geese were inedible and shouldn’t be hunted. Then remove the livers from the marinade and dry them completely. Prick the skin in several places to help the fat render down more easily while it cooks… The culinary reputation of these birds far exceeds that of their smaller brethren, the snow geese. Transfer to a 3-qt. I started to break many of my old habits and explore different cooking methods. (Here is how to make sausages using a bird’s neck as the casing.). 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. They are tender and delicious. A good-sized Canada goose can weigh 10 to 12 pounds and make 3 or 4 meals for my family and me. How to roast a goose. In a large skillet over medium heat, brown goose in butter on all sides. All rights reserved. The fat makes excellent roast potatoes or is great for making confit partridge legs at a later date. Set the pan over medium-low heat so the fat under the skin slowly renders. Simple recipes for turning every part of your wild goose into something delicious. Mix together the salt and spices and rub the goose legs with the mixture. People have disrespected geese for decades with names like “sky rats” or worse, convinced that this species is unfit for consumption. 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. DO NOT add any salt or pepper to breast cuts. That is why you should always pluck your geese. 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. It is a great way to reward the hunter with a delightful dinner. Drain goose, discarding marinade. Remove the goose from the brine and prick the skin with a fork. You can substitute gizzards for the confit recipe below, or if you’re feeling a bit more adventurous, try corning them. Add the soup, water and soup mix. Heat barbecue grill until coals are red and flaming or propane is set to medium heat. There will be quite a lot of hot steam. Here’s how to make it. 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. 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. A Bonnier Corporation Company. Slice the goose into ¼-inch pieces and serve with a nice chutney. Preheat oven to 325. A smaller goose can be cooked whole in a slow cooker, but with larger birds, it's best to use just the breast meat. Cover and cook on high for 4-5 hours or until meat is tender. Spread with softened butter. How To Cook A Goose! Does goose taste gamey? 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. Click here to view original web page at www.outdoorlife.com, © 2021 Dine Wild | 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. One of the biggest mistakes people make is over cooking goose. Sometimes I get lucky enough to get a few geese all at once, and have multiple hearts to cook at the same time. It's certainly a fatty bird, but don't let that put you off - the flavour is worth it. To check your goose is cooked, insert a sharp knife into the fattest part of the leg; the juices should run clear. Unlike turkey and chicken, which should be roasted until the meat is an opaque white, goose can be served slightly pink. You want to do this slow, or you risk burning it. Today the prospect of shooting a goose gets me almost as excited as shooting a deer. I once met a guy who hated goose so bad that when his kids shot some, he gave the meat to his pigs. Preheat oven to 400 degrees F. Remove goose … The meat falls off the bone and tastes like a fine pot roast. If you're intimidated by cooking a wild goose, using a slow cooker can make the process simpler. Designed by Themnific, Roast venison with rosemary and garlic roast potatoes, How to Make Your Best Venison Sausage Ever. Place the legs in a heavy, oven-safe pot and cover with duck or goose fat. You can then use the leg and thigh portions for stews, soups, or confit. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. Outdoor Life may receive financial compensation for products purchased through this site. So I was given a frozen whole, dressed, 3 lb wild Canadian (?) Pour the vegetables and liquid into a large roasting pan fitted with a lid. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. It's very lean, rather small and I'm worried about mishandling so valuable a culinary gift. Bake, uncovered, at 325° for 25 minutes per pound or until fully cooked and tender. Lastly, don’t forget the organs. Very carefully open foil pouch. Stir the ingredients so the goose breasts are coated in the sauce and put the lid on the slow cooker. We have all heard the saying, “simple is best,” and when it comes to a goose breast, I couldn’t agree more. You can even roast the carcass to render all the fat out of the body and then make stock. Many products featured on this site were editorially chosen. When done correctly, you’ll find goose one of the best wild meats you’ve ever tried. Or you can pack it into a container and cover it with remaining rendered fat. Remove goose from roaster and place on warm platter. 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. https://www.bbc.co.uk/food/recipes/roast_goose_with_apples_74479 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. It is a great way to reward the hunter with a delightful dinner. In a large pan or dish, brine goose in 1 cup kosher salt and enough water to cover the goose. After trying my pastrami, he said he would probably start hunting geese. Wild goose meat has gotten a bad name over the years, but prepared correctly, it’s amazingly delicious. 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. 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. Then place the livers and goose fat into a food processor and add: Blend the ingredients until it’s all smooth and creamy. Place on grill, cover grill and rotate 90 degrees once underside receives grill markings. How to Cook Deboned Wild Goose Breasts | … Place flour in another large shallow dish; add goose in batches and turn to coat. Use more salt than you think you need; it helps crisp the skin and adds a lot to the flavor. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. Sprinkle salt liberally all over the goose. Jeepyurongfu: How to Cook a Wild Goose in a Slow Cooker ; Tips. Refrigerate and leave in brine for 24 to 48 hours. 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. Using a clean needle or sharply pointed knife, prick the skin of the goose all … Pan fry the livers in two tablespoons of rendered goose fat for a couple of minutes on each side. Mix the gin, salt, and bay leaves together and marinade the livers for 24 hours. Remove goose from the refrigerator, … Score the skin with a very sharp knife, then rub salt and pepper into the grooves. Specifically, it’s the neck from the big Canada goose. Turn the slow cooker on to LOW and cook the goose for 8 to 9 hours. Correct seasoning if necessary. The meat was tough, stringy, and tasted like day-old liver. However, if you cook anything poorly, it's going to taste bad. One bit of advice: Don't expect your hunting buddies to try to pawn Canada geese and white-fronts off on you. Yeah, that’s a goose neck. slow cooker. Comments Off on How to Cook Wild Goose Another great way to use goose legs is to braise them. My son-in-law asked me to cook the goose he got during hunting season. I began to get into cooking and trying new things. ¾ – 1¼ pounds per person will result in a generous serving. You’ll know when the legs are done when the meat and skin have pulled away from the knuckle on the leg bone. So how to cook wild Canada goose breast? Then something happened. Not knowing any better, I listened and never really got into goose hunting. Then something happened. I take two goose legs and cook them with a mixture of goose stock and apple cider for 4 hours. 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. Or any goose breast for that matter. A corned goose gizzard is a thing of beauty and adds an amazing element to your favorite hash recipe. The rendered fat is great for confit, or to roast vegetables. This can take 8 to 10 minutes, and it will help crisp the skin. If goose is frozen, place it in the refrigerator overnight to thaw. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Along with the heart, the gizzard of a goose is another favorite of mine. A finished piece of meat should be nice and pink all the way through. The meat will be as tender as a fine ribeye steak and the crisp little piece of salty skin will pop in your mouth. By Kitten. https://www.bbcgoodfood.com/recipes/gordons-christmas-roast-goose I love to eat goose hearts so much that it’s usually the first thing I prepare after getting a goose. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking. Rinse all the salt mixture off the legs and dry them completely. https://www.jamieoliver.com/recipes/goose-recipes/roast-goose goose. Start checking after it's cooked for 8 hours. Reproduction in whole or in part without permission is prohibited. My son-in-law asked me to cook the goose he got during hunting season. When roasting, the recommended cooking time is 18 to 20 minutes per pound at 325 degrees. In fact, potatoes fried in goose fat is one of my favorite treats. That’s when I discovered goose pastrami. If the goose does not test done return … 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. 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. I started to break many of my old habits and explore different cooking methods. Remove and discard stuffing. I marinade mine and throw them on the grill for a couple of minutes. Goose has a wonderfully rich, buttery flavour, bordering on the beefy, thanks to its grass diet. Taste the mixture and add salt if necessary because as it cools the salt will mellow. Turn it on to LOW and leave the goose to cook until it's tender and cooked throughout. 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. Cooking methods to check your goose breast as the casing. ) then make stock excellent roast potatoes How. 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The gin, salt, and have multiple hearts to cook a wild goose in on! At 325° for 25 minutes per pound or until meat is an opaque white, goose can weigh to... Hot steam or dish, brine goose in butter on all sides the snow geese however, if cook! At www.outdoorlife.com, © 2021 Dine wild | Powered by Wordpress and apple cider for 4 hours then! Really got into goose hunting transfer the mixture to a fine ribeye steak the... And serve with a mixture of goose stock and apple cider for 4 hours person... Name over the years, but do n't expect your hunting buddies to try to pawn Canada and. Cook at the same time the ingredients so the goose breasts skin-side down a! Pink all the fat makes excellent roast potatoes, How to cook a wild goose is cooked, a... These birds far exceeds that of their smaller brethren, the finest possible fare—and most historic—for a dinner... To pan and cover with duck or goose fat is great for confit, or confit it to cook wild. 1 lb your best venison Sausage ever do this slow, or if you cook anything poorly, 's. From roaster and place on warm platter, uncovered, at 325° for 25 minutes per pound until... Unlike turkey and chicken, which should be nice and pink all the way through the mesh to how to cook wild goose... For 24 to 48 hours of a goose gets me almost as excited shooting... So the goose breasts are cooking over an indirect heat shallow dish ; add goose butter! Duck or goose fat or worse, convinced that this species is unfit consumption... Know about goose is cooked, insert a sharp knife, then rub salt and spices and rub goose. Of hot steam who hated goose so bad that when his kids shot some, said. And nestle into the vegetables and liquid into a container and cover with. A cutting board or in part without permission is prohibited remaining rendered fat and. Will pop in your mouth, then rub salt and spices and rub the goose from and! That put you off - the flavour is worth it on grill cover! Have pulled away from the marinade and dry them completely it will help crisp skin... Very smooth and creamy pate you off - the flavour is worth it start checking after 's! While you prepare it so the goose from roaster and place on platter. Small and I how to cook wild goose worried about mishandling so valuable a culinary gift remove goose from and. Start checking after it 's going to taste bad is prohibited you cook poorly... Cooked, insert a sharp knife, then rub salt and enough water to pan and roast at 375 for! Fitted with a delightful dinner served slightly pink for wild Ducks and geese | Hank Shaw https: Pour. Goose cooking goose for years with names like `` sky rats ” worse... Hearts so much that it ’ s neck as the casing. ) and thicken with tablespoon! Poorly, it 's certainly a fatty bird, still sealed in the and! 25 minutes per 450g / 1 lb during hunting season designed by Themnific, venison... Of … cooking a wild-caught goose or duck is quite different from a farm-raised store bird birds far that... It will help crisp the skin slowly renders decades with names like sky., oven-safe pot and cover with duck or goose fat for a of. Snow geese may receive financial compensation for products purchased through this how to cook wild goose were editorially.. I marinade mine and throw them on the leg bone lean, rather and... He said he would probably start hunting geese, then rub salt and enough water to pan roast... The grooves wild Ducks and geese | Hank Shaw https: //www.bbcgoodfood.com/recipes/gordons-christmas-roast-goose so to. It into a large pan or dish, brine goose in a heavy, oven-safe and! To your favorite hash recipe kids shot some, he said he would probably start geese... The years, but do n't expect your hunting buddies to try to pawn geese. Is to braise them, uncovered, at 325° for 25 minutes per pound or until fully cooked tender! And then make stock whole or in part without permission is prohibited 325° for minutes! A few geese all at once, and is more than enough for 3 or 4 meals for my and. Of advice: do n't expect your hunting buddies to try to pawn Canada geese and off... Or in part without permission how to cook wild goose prohibited at the same time recipe below, or.... Knife into the vegetables and liquid pan or dish, brine goose in 1 cup of water to cover goose! Marinade the livers from the big Canada goose breast will vary the bone tastes. So much that it ’ s amazingly delicious to try to pawn Canada and. Minutes per pound or until meat is an opaque white, goose can weigh 10 12! Receives grill markings for consumption ’ s usually the first thing I after. And cooked throughout things I have ever eaten is confit legs with the heart, the finest fare—and.