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Jake

Cooking goose

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Jake

Does anyone remove the silver skin on goose or duck breast before cooking.

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Reeba

I fillet geese into relatively thin pieces, cover with wax paper and pound them with a hammer to tenderize them.  I remove tendons and membranes as practical.  I marinade them in pineapple juice, thyme flakes, and garlic powder.  I grill them medium rare and serve with bbq sauce. The end result tastes like puddle ducks.

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Jacksdad

I have not on geese, it's too tough to do well.  at least for me.  

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Rick Hall

Some of it.  Sometimes.  But I've no idea how one might do a thorough job of it without making a mess.

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MAArcher

I remove most of it as I cut it into cubes for pot pie.

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mccuha

I remove as much as I can.  You probably already know this but to make it not so tough cook medium rare.  Of course most all wild game I cook med rare. I tend to as well cut my breast into strips excepte spec.s.  Those I just filet the breast out, cut off as much silver then grill it like a steak

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bmeador

I just breast my geese out. Take a fork and fork the heck out of them, both sides. Place in a gallon zip lock and pour 1/3 to 1/2 of a bottle of any variety Italian dressing, 24 hours plus. Grill to medium rare. Rest 5 minutes and slice.

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mccuha

I killed several Canada geese years ago while duck hunting.  I’m not a big fan of geese except spec.’s.  A friend has a commercial cuber.  We cubed the Canada breast filets and it made a world of difference. Fried them like cubed steak.  

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Windrider

My favorite is to breast them out.  Cut in strips.  Lightly bread and fry.

 

Apply Tabasco or some other wing style sauce for taste.

 

😋

 

I’m ready to go goose hunting now.

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sharptail grouse
On 3/28/2019 at 7:50 AM, Jake said:

Does anyone remove the silver skin on goose or duck breast before cooking.

Sometimes, depending. I grill them and if I'm going to eat it hot off the grill I leave it on. One of my favorite ways to eat it grilled is sliced cold for cooler sandwiches. In that case I skin it as the skin can be kind of nasty textured when cold.

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SelbyLowndes

When we split up the birds in the freezer at the end of my Sask trips, I always try to sneak the specklebelly breasts into my cooler. They're good any way you cook them...SelbyLowndes

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Rick Hall
23 hours ago, bmeador said:

...Take a fork and fork the heck out of them, both sides...

 

23 hours ago, mccuha said:

... A friend has a commercial cuber.  We cubed the Canada breast filets and it made a world of difference...

 

Here's an inexpensive alternative that works for us: https://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6

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garyRI

They need to be bled. I run down wing broke geese cut their throats and gut right away. Any that die outright need to be salted/"koshered" or they will taste livery. I cook goose breast three different ways. Can be grilled like london broil rare & cut thin. Can be cubed, browned & cooked in stew. Or floured, browned & braised until tender.

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Rick Hall
7 hours ago, garyRI said:

...until tender.

 

Brought back memories of browsing a compilation of Eastern Shore recipes during one of my early '80s pilgrimages there and the Canada recipes all seeming to begin with a pressure cooker or par-boiling.

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garyRI
3 hours ago, Rick Hall said:

 

Brought back memories of browsing a compilation of Eastern Shore recipes during one of my early '80s pilgrimages there and the Canada recipes all seeming to begin with a pressure cooker or par-boiling.

"standard" goose carcass treatment in the field calls for throwing them in a pile, not bled or gutted. Not even bothering to lay on their backs for blood to settle away from breast meat, so I don't wonder why they generally have a bad rep for taste.

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