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Waterfowl Hunting Techniques For Duck and Goose Hunting


I just cant eat this.

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Unread 09-01-2012, 10:32 PM
Junior Member
Join Date: Feb 2012
Posts: 18
Re: I just cant eat this.

Came home from a hunt with 17 Canada's, two day hunt, early season limit of 8 per day. The guy next door asked what I planned on doing with them. When I cooked a few I brought some to his house and asked him to try it. I said if you don't like it spit it out, I would not be offended. He thought he was eating roast beef. The color and texture are similar to the goose breast. I braze (not sure of correct spelling) I cut them into slabs 1" thick, brown in bacon fat, place in a cast iron pot (dutch oven) put in one large onion, 3 cloves garlic, rosemary, salt and pepper, 1 cup of wine (anything you would drink is ok) and the bacon that |I got the fat for browning from. Place in a 300 ' oven for 3-4 hours. It comes out fork tender. I prefer goose to any other wild game. This is how my Italian grandmother used to cook it. Fan-dam-tastic.

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Unread 11-27-2012, 09:19 PM
Silver Member
Join Date: Sep 2012
Location: Central Montana
Posts: 105
Re: I just cant eat this.

For a guy raised on corn feed beef and as much of it as i could eat... Goose is not my favorite, but by no means bad eating. Generally we like making jerky, it could be an old gym sock and you couldn't tell, but lately we have taken to smoking an entire breast for a few hours, then serving cold. It tastes like beef, and is great on crackers. However, we only eat so many geese so we can shoot more!
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Unread 11-29-2012, 03:12 PM
Bronze Member
Join Date: Jan 2011
Location: Virginia
Posts: 57
Re: I just cant eat this.

Two things mentioned which were certainties---you can make anything taste good if its jerky or chile. But, I for one like goose and my neighbors clamor for it. I found that with any game, it can't be over cooked. Goose though is best rare.

My wife or I will sear the meat with coarse pepper--rare in the middle. On the side we will make a sauce. She has one using a currant jelly base; I might use a berry jelly and add fozen berries (anything but strawberries) with a red wine, and some corn starch thickner and whatever else you want. After searing the goose breast, put some mozorella cheese and a sprig of basil on the meat, fold the breast around the cheese and basil, and close with toothpicks, and slow cook on olive oil to melt the cheese now in the middle. Pour sauce to your liking on the serving...and enjoy with some brown or wild rice and a bottle of wine (if you really can't eat goose then just drinks more wine and sooner or later you'll enjoy the goose).

Like I said ---big hit in the neighborhood. In fact folks are genuinely disappointed when i return home empty handed. I'm sure it will work on ducks too........coots----back to the jerky and chile
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Unread 11-29-2012, 06:51 PM
Silver Member
Join Date: Dec 2010
Location: 5427′51″N 11010′57″W
Posts: 118
Re: I just cant eat this.

I would recommend mariante as follows:

2 goose breasts
Juice of 3 lemons
1/2 cup salad oil
1 1/2 carrots corslet grated
2 medium onions, thickly sliced
4 whole minced cloves
1 tsp sage
1/2 tsp rosemary
1/4 cup parsley
1/4 tsp galic powder

mix ingredients together and pour over breasts, cover and refrigerate 24 hrs.
When removed from marinate it should be drained and wiped clean. Cook as per your tenderness tastes.
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Unread 11-29-2012, 10:28 PM
Gold Member
Join Date: Apr 2012
Location: Terre Haute In.
Posts: 693
Re: I just cant eat this.

Originally Posted by MN Hunter View Post
NHGriff hit the nail on the head - do not over cook.

We like to marinade the breasts in teryaki sauce, a little brown sugar and spices - garlic powder, onion powder or what ever you like. We then slice oranges and apples - slice them so they are round and about 1/8 to 1/4 thick. Put a slice of apple on one side and orange on the other - use toothpicks to hold them to the breast. Wrap the open edge with bacon - also use toothpicks to hold on. Place on grill turn after a couple of minutes. Cook until the juices just start to turn clear. Be careful not to overcook.

Then throw the breast away eat the bacon, and have the apple and orange for dessert. I make jerky out of all my goose or would that be geese anyway that is about the only way I like them and I have tried them damn near raw.

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Unread 06-06-2013, 10:43 PM
Silver Member
Join Date: Jan 2011
Posts: 111
Re: I just cant eat this.

As far as mallards go, I really don't remember what they taste like as the kids devour them as soon as they come out of the oven. I have to smack their hands to get a bite. My recipe for all divers is to watch them fly by or watch the new guy, kid, etc. empty their shotgun on them and let them retrieve them and clean them. I let them go because they are tough and not real tasty. For the geese, the best way to prepare and cook them is as follows; Kill, clean, put in the freezer. Then, wait several months until you've bugged your buddy from Louisiana enough to bug his old lady to make some real deal gumbo. Next remove cleaned geese from freezer and take them to friends house. Wait 24-48 hours and return to said friends house for dinner. Problem solved. If you didn't catch the solution, find friend from Louisiana with wife from Louisiana.
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Unread 07-05-2013, 10:54 AM
Bronze Member
Join Date: Jul 2009
Location: Manitoba, Canada
Posts: 95
Re: I just cant eat this.

I use the breasts for BBQ pulled goose breast. Tastes just like pulled beef.

Brown in a hot skillet on each side (just sear them)
add to slow cooker with a browned chopped onion and browned garlic x 3 cloves
add a 1/2 can of your favorite beer (the stronger the better)
cook on HIGH for about 8 hours
once cooked pull apart and add some of your favorite BBQ sauce
serve on giant cheese buns with a heap of coleslaw


The rest of the goose you can grind, add some pork and make you some sausage!!

Or grind the rest of the goose and brown it & add to spaghetti sauce...YUM!
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