ONE QUESTION THAT WE ARE ASKED FREQUENTLY BY HUNTERS IS HOW TO
COOK THEIR GEESE. HERE ARE A FEW OF OUR FAVORITE RECIPES. WE HOPE
YOU WILL ENJOY THEM.

GOOSE POPPERS
GOOSE BREASTS
BAKING SODA
TERIYAKI SAUCE
JAR OF JALAPENO PEPPERS (OPTIONAL)
BACON (CUT STRIPS IN 1/2)

AFTER CUTTING GOOSE INTO STRIPS, SOAK IN WATER WITH A TBSP OF BAKING
SODA. DO THIS FOR THREE CHANGES OF WATER. MARINATE GOOSE STRIPS IN
TERIYAKI SAUCE OVERNIGHT. PLACE A CHUNK OF JALAPENO ON THE MARINATED
STRIP OF GOOSE, ROLL UP, WRAP WITH A PIECE OF BACON AND SECURE WITH A
TOOTH PICK. PLACE ON GRILL AND COOK TILL THE BACON IS DONE.


WILD GOOSE CASSEROLE
2 PKGS.LIPTON LONG GRAIN WILD RICE
1 CUP CHOPPED ONION
1/2 CUP WORCESTERSHIRE SAUCE
2 GOOSE BREASTS CUT INTO 3/4 IN. CUBES
1 LB. PORK SAUSAGE
16 OZ. CONTAINER OF MUSHROOMS
1 CUP CELERY

COOK RICE ACCORDING TO PACKAGE AND PUT IN LARGE CASSEROLE DISH.
BROWN SAUSAGE IN SKILLET AND ADD TO RICE LEAVING DRIPPINGS IN SKILLET.
SEASON GOOSE WITH SALT AND PEPPER AND BROWN IN SKILLET AND ADD TO
CASSEROLE. COOK ONION, CELERY AND MUSHROOMS IN SKILLET UNTIL ONIONS
ARE SOFT AND ADD TO CASSEROLE ALONG WITH WORCESTERSHIRE SAUCE AND
MIX WELL. PLACE IN 250 DEGREE OVEN FOR 2-3 HOURS.

I CAN'T BELIEVE IT'S GOOSE
4 GOOSE BREASTS
1/2 CUP MILK
1/4 CUP LEMON JUICE (MORE OR LESS TO TASTE)
3 CUPS BEEF BROTH
1 LB. MUENSTER CHEESE
3 EGGS
CRISCO OIL
BREAD CRUMBS, SEASONED IF YOU LIKE
2-3 CANS MUSHROOMS

COMBINE  MILK AND EGGS TO MAKE A WASH AND SLICE GOOSE BREASTS INTO
THIN SLICES AND SOAK IN MILK/EGG WASH OVERNIGHT.
COAT GOOSE STRIPS WITH BREAD CRUMBS AND BROWN IN CRISCO OIL. PACE
GOOSE STRIPS IN A 11 X 13 BAKING DISH. POUR LEMON JUICE OVER STRIPS AND
ADD BEEF BROTH AND COVER WITH MUSHROOMS. COVER AND BAKE AT 350
DEGREES FOR 2 1/2 - 3 HOURS. DURING THE LAST 10 MINUTES OF COOKING
PLACE SLICES OF MUENSTER CHEESE ON GOOSE BREASTS. SERVE WITH WILD
RICE.  


ITALIAN GOOSE

4 -6 GOOSE BREASTS
1 PKG. LIPTON FRENCH ONION SOUP MIX
12 OZ. FAVORITE BEER
1 CONTAINER ITALIAN DRESSING
1 ONION, SLICED

PLACE BREASTS IN CROCK POT, ADD LIPTON SOUP MIX, 1/2 BEER AND ALL THE
ITALIAN DRESSING. (ADD ALL THE BEER FOR MORE LIQUID IF YOU WANT.)
COOK ON LOW 10-12 HOURS OR UNTIL BREASTS PULL APART.
ADD ONION 2 HOURS BEFORE BREASTS ARE DONE.
FEEL FREE TO EXPERIMENT WITH THIS BY ADDING WHAT EVER YOU LIKE TO IT.
SHRED AND SERVE ON BUNS.
HOME
BBQ GOOSE SLOPPY JOE'S

GRIND ONE POUND OF GOOSE BREASTS AND ONE POUND OF BACON. MIX
TOGETHER AND BROWN. THERE SHOULD BE NO NEED TO DRAIN THE BACON
GREASE OFF AS THE GOOSE MEAT ABSORBS IT.  ADD YOUR FAVORITE BBQ
SAUCE AND COOK UNTIL IT THICKENS. SERVE ON A BUN JUST AS YOU WOULD
FOR SLOPPY JOE'S. I LIKE TO ADD ONIONS AS I BROWN THE MEAT. IN FACT ADD
WHATEVER YOU LIKE AS THERE IS NO WRONG WAY TO MAKE THIS. YOU AN ALSO
USE THE SLOPPY JOE MIX IN A CAN IF YOU PREFER IT OVER THE BBQ SAUCE.
                                  CORNED GOOSE
                                             (my new favorite!)         

12 lbs goose breasts
1/2 gallon water
1 cup kosher salt
1/3 cup sugar
1/2 oz insta-cure (sodium nitrate)
1 tbsp cracked black pepper
1 tbsp toasted coriander seeds
12 crushed bay leaves
1 tbsp red pepper flakes
1 tbsp dry thyme
1 tsp caraway seeds
1 cinnamon stick
6 whole cloves
5-6 chopped garlic cloves

Add above ingredients to water in non-reactive container and  add goose
breasts. Weigh them down to ensure they are covered with the brine. Put
in refrigerator for  7 days. Remove breasts and rinse with fresh water.
Place breasts in large pot, cover with fresh water and simmer for 3 - 5
hours or until tender.
The longer it sits in the brine, the saltier it becomes.
I like to cook mine in a pressure cooker for 30 - 40 minutes.