snow goose recipe

[Roughneck]

Any good sky carp, I mean snow goose recipes out there. Looking for something different. Thanks amigos.

[bwebster]

chicken fried goose breast w/ some white gravy

[Roughneck]

Im really looking for a way to do it on the pit.

[SpeckledTrout]

If you like fajitas, you'll love this recipe. This is the BEST recipe for geese that I've ever come across. So far, no one that's tried it has argued, either. I've never made enough, so far, and always run out when I cook them for friends.

Fillet the breast from the goose. You don't have to soak them or anything before preparing this recipe, either. Any goose will work, no matter how old or whatever species.

1. Lay the breast down flat on a cutting board and make a lengthwise cut about 1/2 way through it. Don't cut all the way through.
2. Next, make cuts on either side of the first cut that don't quite get to the edge of the fillet. You're trying to make a pocket to hold the seasonings.
3. Generously sprinkle lemon pepper, Tony C's, and Lawry's Garlic Salt inside and out on the meat. Do not substitute seasonings. Do not use the cheap garlic salt because it contains too much salt. It won't taste the same, if you do.
4. Place pickled jalapanos slices inside the "pocket".
5. Wrap the breast tightly with enough bacon to completely cover the meat. Use enough toothpicks to secure them.
6. Place the meat on a sheet of aluminum foil that has been poked with tiny holes to drain the juice, as it cooks. Do not place directly over the fire. You cannot skip this step. The juice will cause flare ups, but the foil should prevent the meat from burning. You should watch them and turn them once after about 10 min. Leave that side face down for another 5 or so minutes. Do not overcook. It'll ruin them. You should remove them once the bacon is seared. The goose should be slightly pink in the middle.
7. Slice the breast into strips and serve with everything else that you'd normally serve with fajitas. I like sour cream, bell peppers, grilled onions, hot sauce etc.
8. Make sure that you serve them hot off the grill for the best flavor. You won't be disappointed. I promise.

[CoastalOutfitters]

first filet out the breast meat then skin and cut off the legs , place on the ground and run a mteal detector over the meat to look for steel shot ($1200 crown from experience) , then rinse , bag and mark well with contents and put in deep freezer, approx 3 yars later throw in trash when you find it.

[cfred]

first filet out the breast meat then skin and cut off the legs , place on the ground and run a mteal detector over the meat to look for steel shot ($1200 crown from experience) , then rinse , bag and mark well with contents and put in deep freezer, approx 3 yars later throw in trash when you find it.

LOL that was good! sorry to hear about the tooth

[Hop]

LOL that was good! sorry to hear about the tooth
Hey Fred! If ya need some geese for the recipe above lemme know! LOL
I like the wrapped in bacon best. I thin you could wrap a dog turd in bacon and it would taste good! I'll let ya know which of the above I like best.
--Hop

[redhead]

Make a batch of margaritas and marinasde the breast in it and then slow cook

[BigGarwood]

turn all of em into jerky.

[Blue_Wave028]

first filet out the breast meat then skin and cut off the legs , place on the ground and run a mteal detector over the meat to look for steel shot ($1200 crown from experience) , then rinse , bag and mark well with contents and put in deep freezer, approx 3 yars later throw in trash when you find it.

Haha..My dad chomped down on a pellet one time and it dented his filling. He said it hurt like hell for like two months. He went to the dentist and the dentist told him it put a perfect dent in the top of his filling and bruised the nerves or something.

Onward....I like to take a mixture of pan sausage, diced jalepenos, green onions, diced white onions and cream cheese. Season all this mixture with some Tony's and mash it all up until it is blended evenly.

On the side of the breast stick the knife in the middle without exiting on the other side and make a pocket on the inside of the breast leaving only about a 1" hole on the side. Stuff the pocket with the mixture you created until you can't stuff it any more. Season the outside with some Tony's, black pepper, and garlic powder. After I season it I will spritz some Allegro on both sides and let it set. Take the breasts and grill them on the pit at a medium heat. The Pan sausage will create enough fat to keep it moist.

[Blue_Wave028]

Oh I forgot about the one my Grandpa told me about...He said take those breasts out to the pasture, roll them in a fresh pile of cow $hit, throw them on the pit until they are done. When done wipe off the cow $hit throw the breast away and eat the $hit.