Fancy Goose Food :)

[mic]

I've never had goose "cooked right" so my take on goose is, it sucks. However, I'm always up for trying to new things. Anyway, I thought I would share with you bird hunters. Enjoy

[rps]

One of the chefs who taught at Cordon Bleu in London was a sous chef (XO in the kitchen) for Gordon Ramsey for ten years. He told me he was one of the best, but a complete not nice person. I ate at two of his London places - good stuff.

[Feathers and Fins]

Mic I would say 85% of people don't know how to cook waterfowl properly and a big part of it is in cleaning and prep. I have had more bad duck and goose than I can even begin to express. One of the biggest mistakes is using sage on it a major no no on any waterfowl.

[Chief Grey Bear]

As far as I am concerned, it's just salt and pepper for me. Cooked to a nice medium rare.

[WHARFRAT]

I don't shoot as many as I used to, but we used to breast them out and freeze them, then at the end of the year, go have someone make some sausage sticks out of them. If done right, pretty tasty. Great for snackin in the boat/field for next year.

We did shoot a few last year, and took them and had jerky made, but..... wasn't very good.

[Terrierman]

Good advice. Pink and juicy in the middle, not roasted to a sickly gray.

As far as I am concerned, it's just salt and pepper for me. Cooked to a nice medium rare.

[Wayne SW/MO]

. Cooked to a nice medium rare.

Well that depends. If you intend to make moccasins out of them it's better to cook well done.

[Jeff Olson]

I get mine made into Italian brats, Very Tasty! and for a variety, don't have them stuff some of the meat into brats, but into patties. makes a good breakfast sausage patty!

[ness]

This all sounds good, but I gotta chime in and say BilletHead's goosestrami sounded awful darn good to me a few weeks back. Not a big waterfowl eater though -- it usually needs a lot of marinade and/or seasoning for me to like it.

[BilletHead]

Goosestrami, ha that is a good name to call it. Good for sure as was the corned goose. Right now I have in the smoker I have two deer roasts from the deer the Mrs. got with her bow. I was cured 10 days and it will be pastrami. Ness did you do your RR trip? If you went down 71 now known as I-49 we could of done a drive by, toss in the window some of that goosestrami!<br />BilletHead