Goose, new recipe try

[Carl Guffey]

<font face="Georgia" size="2">Since deciding to lower the goose population this fall and winter I have been experimenting with cooking them. I have killed quitea few and I will have to say that it took some time but so far I have enjoyed the results. With the next goose breasts I am going to try something a little different. First I will soak the breasts in a brine solution for 48 hrs., so far I like the 15 to 20 percent solution the best. Then I will rinse and dry. At this point I am going to split the breast long ways cutting them into approx. 1 inch thick strips. I will then toss them into a crock pot for 8 hrs. with a red barbeque sauce. The first four hrs. will be on high and then I will switch to low for the last 4 hrs. I do so like to experiment!I will report on the result once I get it prepared.</font>

 

[SpurHunter]

Sounds like a good plan Carl. Have you tried marinating them, and grilling them med-rare?

 

[Carl Guffey]

<font face="georgia,palatino" size="2">I like them grilled but I have not marinated the breast before grilling. Except soaking in the brine solution. You have to be really careful not to dry them out.</font>

 

[SpurHunter]

You got that right Carl. Dry goose is not fit for a dog. Go on-line and order some Betty's Best from Columbia, TN. Its a soy based marinade I have been using on wild game for 10 years, best stuff I have ever used. Soak the goose in it for 24 hours, I always add some chopped garlic of course, , and grill them babys up. DO NOT use Dales, way to much sodium!

 

[Carl Guffey]

<font face="georgia,palatino" size="2">Thanks for the information. I will look into the supplier you mentioned.</font>