Goose With A New Twist

[Feathers and Fins]

I was thinking of new ways to prepare goose so I went way outside the box on this one.

First I love using baking bags for Cornish Game Hens, Pheasant and Chicken so thought to myself WHY NOT?

Then I saw my trivet sitting on the counter and thought It really helps the flavors set in but keeps the meat out of the juices could work in a baking bag?

I opened up the cupboards to see what I could find, Hmmm Pure Maple Syrup! Ok. A1 Sauce hmmm oh what the heck! Eww ya brown sugar why not?

I mixed 1/2 cup A1 in 1 cup Maple syrup and then added a 1/4 cup brown sugar.

Placed the goose in 1/2 inch thick fillets on the trivet and covered the meat in the concoction. Baked on 350 for 20 minutes in the baking bag.

As crazy as it sounds it was AWESOME I was hoping to have left overs but I do believe my wife just walked past me with the last fillet in a sandwich!!!!

[BilletHead]

Hum Scott sounds like it may be good. We had good old tenderized chicken fried goose today with mashed taters and goose gravy with sweet corn we put up this last summer. Man my belly is so happy right now. Enough left for a tenderloin type sandwich with miracle whip and lettuce for lunch tomorrow. I really like eating from natures pantry in the outdoors. Doesn't hurt Mrs. BilletHead can cook anything we grab from that Pantry,

BilletHead

[Feathers and Fins]

Marty I really think the trivet is the key, It allows for all the watery juices to flow off and better caramelizing of the spices on the meat. Basically keeping bloods and other juices from tainting the flavor. The baking bag was a neat addition as it allowed for the meat to be very moist and tender. I cant wait to use it on crappie and walleye.

[duckydoty]

Sound fantastic Scott. Made my mouth water.

[Mitch f]

Sounds great! Those ingredients sounded good as you were saying them!

And for dessert, Vitamin B sauce, otherwise known as the 3 B's........

Brown sugar, Bourbon, butter melted together and poured over a scoop of vanilla ice cream!

[Feathers and Fins]

Mitch I have a couple sauces I make that would make you smile. Try this one

1 cup Brown sugar

3/4 cup Whiskey

1/2 cup Honey

1/4 cup butter

cook in pot on medium for 10 minutes or until sauces is formed. Great for dark meats

3/4 Cup white sugar

1/2 cup almond bark

1/2 cup honey

3/4 cup Saki

cook on medium until all ingredients are reduced down stirring the entire time ( about 10 to 15 minutes ) Great on white meats or ice cream. If you use Banana Saki it is awesome on a banana split.

[Mitch f]

Mitch I have a couple sauces I make that would make you smile. Try this one

1 cup Brown sugar

3/4 cup Whiskey

1/2 cup Honey

1/4 cup butter

cook in pot on medium for 10 minutes or until sauces is formed. Great for dark meats

3/4 Cup white sugar

1/2 cup almond bark

1/2 cup honey

3/4 cup Saki

cook on medium until all ingredients are reduced down stirring the entire time ( about 10 to 15 minutes ) Great on white meats or ice cream. If you use Banana Saki it is awesome on a banana split.

Those both sound great!