View Full Version : ISO goose recipe
01-10-2003, 07:22 AM
A hunting friend has given me a very fresh goose breast and a leg quarter from his expedition Wednesday. I put the pieces to soak last night in water with a little salt and vinegar as suggested by some of the recipes I've seen. I need some suggestions on how to cook - most of the recipes are for entire geese! I'm thinking something with lots of sauce that I can cook in a pan and serve over brown/wild rice?
01-10-2003, 07:36 AM
try julia child's the way to cook and see if the recipe for pheasant would work. i made it using a pheasant that my husband had caught and it was soooo good. it was served over something and i remember that it had a fried/hard boiled egg on top. this is all i can remember and the cookbook is at home but i do remember that it was good!
01-10-2003, 07:37 AM
Oh my gosh, I think I have the answer for you. My dad is a FANATICAL goose hunter, to the point that he's wearing my poor mother thin. :) Anyway, he eats everything he shoots, which can add up to about 20 to 30 geese per season.
Geese are VERY dry. I honestly, as much as I love game, don't really like to eat geese. The old joke is to take a cedar board, but the goose on it, cook it for four hours, then throw out the goose and eat the board. :)
The one recipe that my dad makes which is decent is a breaded goose cutlet with a white sauce. I'm going to have to dig it up, so if you can wait a while, I'll post it.
By the way, we've had everything from smoked to roasted to slow-cooked goose breast. :) I'll be back....
01-10-2003, 07:49 AM
Here you go,
1 cup all-purpose flour
3 tablespoons milk
2 cups packaged dry seasoned bread crumbs
1 teaspoon dried parsley
4 to 6 tablespoons butter or margarine
1 recipe Basic White Sauce (see below)
3 tablespoons green onions with tops, minced fine
Cut goose breast into 1/2 inch thick cutlet across the grain. Place cutlets between two sheets of heavy plastic wrap (big heavy duty zip lock bag works, too). Pound (not) gently to 1/4 inch thickness with flat side of meat mallet.
Beat eggs and milk until frothy. Place flour and bread crumbs, each in a separate shallow bowl. Dust cutlets with flour; dip in egg and then coat with bread crumbs. In a medium skillet, melt 4 tablespoons butter over medium heat. Add half goose cutlets. Cook until golden brown and cooked through, turning once. remove to baking pan; keep warm in 175 degree oven. If necessary, add remaining butter to skillet. Cook remaining cutlets.
hey, you know, the recipe doesn't say where to put the parsley, but I would guess to put it in with the bread crumbs.
Prepare white sauce; add green onions. cook over low heat 3 to 5 minutes until onions are tender; stir frequently. Serve sauce over cutlets. (the sauce is really the key here and makes the dish...so don't skip it).
Basic White Sauce:
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon white pepper
Combine butter and flour in a saucepan. Add milk slowly, stirring constantly. Cook until thick and smooth. Add salt and pepper. Serve HOT!
01-10-2003, 08:52 AM
I would braise the pieces (goose does tend to be dry) with some red wine, peppercorns, mushrooms, and dried apricots. Sometimes, I use some chokecherry jelly, too, but unless you make your own, it might be hard to come by! My dad used to hunt geese, but he & I were the only ones that really liked them, so he's stopped. But every once in awhile he'll get another one, and I always cook it with fruit. Apricots are nice, 'cause they smell so darn good. I totally agree with the brown & wild rice--add some pecans for fun! Good luck.
01-10-2003, 11:16 AM
Thanks for the suggestions, they're great. We'll see what ends up happening. My DH will eat just about everything, so I'm not too concerned about him - and I can always fill up on rice :-)
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