et1
Member
Posts: 120
Location: Ontario Canada
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Post by et1 on Jul 23, 2014 6:57:02 GMT -5
We all have favorite recipes for cooking game and one of my favorite recipes for goose is stuffed goose breasts. Not complicated but does require some time to prepare and watchful eye when cooking.
For this recipe you need to get out and get some geese, chuckle. Breast removal becomes a separate operation and the breasts need to be cut ½”-5/8” thick lengthwise. These pieces get garlic powder and pepper added. Next is the preparation of stuffing you can make or buy Stove-Top that can be easily prepared. Now comes the time for assembly.
On a board you lay down some strips of lean smoked bacon, place a slice of seasoned goose breast on bacon crosswise. Add a layer of stuffing and then another slice of goose breast. Complete bacon wrap and skewer with party sticks (extra long tooth picks) on an angle. Place assembled goose breast on a rack in the roasting pan to keep it out of the juices. In the base of the pan I include chicken stock, chopped onions and chopped celery. Beside the goose breasts on the rack I add carrot chunks and chunks of Matsu apples. There are other things you can add that you may like.
Okay in the oven preset 280- 300F to begin opening the meat fiber. After about an hour it goes to 325F. While the breasts are cooking and basted every ½ hour I also prepare an additive for basting that consists of white wine and Apricot jam. 1 cup of wine and a few tablespoons of jam mixed well together. Of course the chef gets to sample some wine while cooking.
As the breast get close to completion of cooking say the last hour the breasts are basted with the wine-jam combination.
When cooking is complete and you want gravy you need to drain off the bacon fat collected in the juices. As for gravy thickener I use Veloutine powder as it doesn’t add or subtract any flavor from the gravy and only thickens it.
Surprisingly this has also worked with deer meat quite well.
My personal favorite to accompany this dish is scalloped-potatoes that has spinach incorporate in the layers of potatoes. Actually almost any accompanying dish works fine.
Early goose season here starts at the beginning of September. Until then I just need a little self control for drooling when I think about this dish.
Ed
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7mmmountaineer
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Time to face it I am a workaholic............
Posts: 521 
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Post by 7mmmountaineer on Jul 23, 2014 13:03:19 GMT -5
I like to take the wings and legs off and do a honey citrus glaze and stuff the entire breast with citrus fruit quarters. Then you just place the breast stuffed into a brown paper bag and into a pan with a raised rack in it. Preheat your oven to 350 place the bag bird and pan in the over for 90 minutes of so depending on the size of the breast. Remove from the oven and bag allow to rest then just slice and serve YUM now I am hungry great  ...... |
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et1
Member
Posts: 120
Location: Ontario Canada
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Post by et1 on Jul 23, 2014 15:41:25 GMT -5
7mmmountaineer
Thanks for sharing by adding your recipe to this thread.
Haven’t tried using a bag but imagine that it really keeps the meat moist.
Something about having stuffing accompanying the bird. It would be like cake without the icing.
Know what you mean about experiencing hunger when thinking about it. Just have to wait some yet to satiate that hunger.
Ed
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Post by hacker54 on Jul 23, 2014 16:09:39 GMT -5
OK guys ya making me HUNGRY!!!!!  I like mine done in the smoker. I put mine in a maple cure from Cabela's for about two to three days rinse well and pat dry. Put the bird on one of those racks used for a turkey fryer. Place it up right in the smoker so smoke can also enter the cavity. Time and temp will depend on when you want to eat. You can smoke at 350 to 375 for about 3 to 4 hours +/- depending on the size of the bird. You cand do the low and slow method and smoke at 225 to 250 for 8 to 12 hours +/- depending on size of the bird. Then what ever side ya want to go along with the bird. |
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et1
Member
Posts: 120
Location: Ontario Canada
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Post by et1 on Jul 25, 2014 5:38:15 GMT -5
In the colder months I also enjoy stews that even goose can be made into.
This is a little more complicated to prepare than I normally do as my preference is basic cooking but this is a good one.
Stick-to-Your-Ribs Goose Stew
This hardy, easy-to-fix stew is equally at home at duck camp or as part of an elegant game feed at home.
Start by seasoning two skinned goose breasts with a spice rub (see below). Cover the meat with Saran Wrap and refrigerate for at least an hour and as long as overnight.
Next, cut the meat into one-inch cubes. In a cast-iron Dutch oven, heat and brown the meat thoroughly in:
• 2 tablespoons of olive oil
When the meat is completely browned on all sides, use a slotted spoon to remove the meat to a large bowl, then add to the Dutch oven:
• 1 cup of onion, sliced
• 1 ring of smoked sausage, sliced (spicy sausage if you prefer)
• 2 cloves of garlic
When the onion is nicely browned, add to the pot:
• 1 bottle of dark beer
• 2 cups of duck stock (or low-sodium beef broth)
• a teaspoon of dried thyme
• 2 bay leaves
Bring the stock to a boil, return the meat to the Dutch oven, cover and place in a 250-degree oven for at least two hours.
Just before serving, remove all the meat and place the Dutch oven on a burner, bringing the stock to a boil. Add:
• 2 cups chopped potatoes
• 2 cups chopped carrots
When the potatoes are softened, stir in just enough roux or cornstarch (mixed in cold water or white wine) to thicken the sauce. Remove the bay leaves and replace the meat. Top with chopped parsley and serve.
To make your own spice rub (it’s also great on pork, beef steak and even pheasant), combine in a bowl: 3 tablespoons of fresh-ground black peppercorns, 4 tablespoons of brown sugar, 1 tablespoon of cumin, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of chili powder, 1 tablespoon of ground red pepper flakes, 2 tablespoons of salt and 1 teaspoon of cayenne. This rub can be stored in a Ziploc disposable plastic container, covered, until needed.
Enjoy
Ed
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7mmmountaineer
Member
Time to face it I am a workaholic............
Posts: 521
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Post by 7mmmountaineer on Jul 25, 2014 7:12:26 GMT -5
Et1 the honey citrus glaze is easy to make and most people have all the need on hand depending on the size of the bird or breast I use the following: Honey Citrus Glaze: (mine for turkey and chicken) 1-3 table spoons of brown sugar (I prefer Raw brown sugar not as sweet) 1/2-3 fresh lemons juiced 1/2-1 1/2 fresh limes juiced 1/2-2 fresh oranges juiced (I prefer blood oranges for this) 1/2-2 table spoons of honey (I prefer dark or raw honey) 1/2-1 teaspoon salt (I prefer sea salt) 1/4-3/4 teaspoon pepper (I prefer cracked red pepper corns) note the fruits can be changed according to the bird being cooked any citrus fruit will work pick you favorites....   
After juicing the fruit allow the juice to come to room temp and stir in your brown sugar and salt till dissolved. Add your honey and pepper slowly stirring constantly (note if you want the best result allow bottled honey to warm up in a hot tap water pan) keep stirring till all the sugar and salt is dissolved. For a big bird I brake out an injector and work my way out of the thicker parts of the breast. Once you have as much inside the bird as you want the rest cotes the outside of the bird. You should end up with enough to baste the bird a few times during cooking unless it is in a brown bag. I have done all kinds of foul with this combo from pheasant and duck to turkey and chicken to quail and grouse.
Stuffing is very simple pick your favorite citrus fruits cut into 1/4 and pack the cavity as full as you can. I have used plums, peaches, apples, grapes (quail), lemons, oranges, kiwi, grapefruit, for both stuffing and the juice in my glaze. Plums work great with water fowl and quail but are messy to juice. Grouse and pheasant I like to stuff with fresh hole cranberries and blue berries with a granny smith apple to hold the berries in.
I bake at 350 covered on a middle rack in either a good cast iron dutch oven with a rack or in a good heavy baking pan with a rack in it The rack keeps the bird up out of the juices and allows I think for a more even cooking. If browning the skin ( ) is your thing move the bird to the a top rack broiler the last 20 minutes or so and uncover it. Be sure that the internal temp on the bird being cooked is safe for this you will need a probe thermometer.
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I like mine done in the smoker. I put mine in a maple cure from Cabela's for about two to three days rinse well and pat dry. Put the bird on one of those racks used for a turkey fryer. Place it up right in the smoker so smoke can also enter the cavity. Time and temp will depend on when you want to eat. You can smoke at 350 to 375 for about 3 to 4 hours +/- depending on the size of the bird. You cand do the low and slow method and smoke at 225 to 250 for 8 to 12 hours +/- depending on size of the bird. Then what ever side ya want to go along with the bird.
My daughter came from Missouri, my son and grand son, my wife and I had a nice dinner of grilled "porter house" pork chops, corn on the cobb, my son, G'son and I share 10/5. G'son is 4 minutes early though @ 10/4.
Pooh I hope you find to right house . 
