Goose Recipes?

[jbeam17]

Just wondering yalls ideas on cooking geese?

thanks. [img]images/smiles/icon_confused.gif[/img]

[Anatidae]

I definately prefer mine, cooked [img]images/smiles/icon_rolleyes.gif[/img]

[jbeam17]

HA HA HA, GOOD ONE! [img]images/smiles/icon_biggrin.gif[/img] [img]images/smiles/icon_biggrin.gif[/img] [img]images/smiles/icon_biggrin.gif[/img] [img]images/smiles/icon_biggrin.gif[/img] [img]images/smiles/icon_biggrin.gif[/img]

[landscaper]

I've never cooked or eaten any Canadas so I can't help you there. As for Snows, cook 'em all day but let someone else eat 'em. I have found one way, though, that makes them edible but little more, and it just may be more trouble than it is worth: Breast out your birds. Marinate them for a long time, as long as you can stand it, in vinegar and water (about 50/50), add o.j., or bbq sauce, or spices, or any combination of these as you see fit. Once they're marinated, slice them long ways as thin as you can. Spread cream cheese on one side of the slice, place a jalepeno of two on the cream cheese and roll it up like a burito. Wrap in bacon with toothpick, soak with worchestershire sauce and gill on probably a medium fire. Grill them sort of slowly. This is a good recipe for backstrap too. Oh, yeah, I sort of like to slice some green olives and put them in there with the cheese and peppers.

[jbeam17]

Sounds good to me, i'll definatly try it on venison. as for the geese your right, these early season honkers would probably break a tooth. [img]images/smiles/icon_wink.gif[/img]

[Anatidae]

I enjoy'em smoked.....sprinkle inside and out with Chef Paul Prudommes 'Poultry Magic'. Fill the cavity with chopped onions, bell peppers, mushrooms and celery. Place breast-down on the upper rack (above the water pan). Pour-in some 'Allegro' marinade and cover goose with bacon strips. Cook until thermometer reads 170 degrees.

Another way to cook'em is like a pot roast on top of the stove. Same ingredients minus the 'Allegro' and bacon. Brown the goose in light oil and chopped onions, then add water (keep about an inch in the pot at all times, checking often) and simmer. Works better, breast-up. Also works BEST, if you have a pressure cooker....lots quicker, too. Sez Bon!

Bon Appetit! [img]images/smiles/icon_wink.gif[/img]