Carl Guffey
Well-known member
<font size="3" face="georgia,palatino">Since it is the beginning of goose season I will offer some recipes that I hope will encourage more people to pursue them. There are a lot of people who say goose is not good. The truth is goose is an extremely good, low fat meat if it is prepared correctly.</font></p>
<font size="3" face="Georgia">2 goose breasts(4 pieces)</font></p>
<font size="3" face="Georgia">1 pint BBQ sauce( your choice, I use commercially available)</font></p>
<font size="3" face="Georgia">1 tsp. chipotle peppers</font></p>
<font size="3" face="Georgia">1 tsp. garlic powder</font></p>
<font size="3" face="Georgia">salt and pepper to taste</font></p>
<font size="3" face="Georgia">Take fresh goose breasts,refrigerate, and soak them in a brine solution for 24 hrs., change out the water and brine at least three times. Remove breast and pat dry, cut into 1" strips or chunks then apply the chipotle peppers,garlic, and salt and pepper. Place the goose in a closed container and refrigerate for another 24 hrs. or so. I will normally pull the goose out and place itin a crock pot, on high in the morning as I leave for work. After the goose is in the crock pot I will add the BBQ sauce and enough water to cover the meat slightly.When I get home approximately 8 to 9 hours later the goose is done. I will then make some wild rice and mushrooms to serve it on and add a nice vegetable side. You won't need a knife, the goose will fall apart on your fork.</font></p>
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<font size="3" face="Georgia">2 goose breasts(4 pieces)</font></p>
<font size="3" face="Georgia">1 pint BBQ sauce( your choice, I use commercially available)</font></p>
<font size="3" face="Georgia">1 tsp. chipotle peppers</font></p>
<font size="3" face="Georgia">1 tsp. garlic powder</font></p>
<font size="3" face="Georgia">salt and pepper to taste</font></p>
<font size="3" face="Georgia">Take fresh goose breasts,refrigerate, and soak them in a brine solution for 24 hrs., change out the water and brine at least three times. Remove breast and pat dry, cut into 1" strips or chunks then apply the chipotle peppers,garlic, and salt and pepper. Place the goose in a closed container and refrigerate for another 24 hrs. or so. I will normally pull the goose out and place itin a crock pot, on high in the morning as I leave for work. After the goose is in the crock pot I will add the BBQ sauce and enough water to cover the meat slightly.When I get home approximately 8 to 9 hours later the goose is done. I will then make some wild rice and mushrooms to serve it on and add a nice vegetable side. You won't need a knife, the goose will fall apart on your fork.</font></p>
<font size="3" face="Georgia" /></p>
