Guests - If You want access to member only forums on FM. You will gain access only when you Sign-in or Sign-Up on Fishing Minnesota.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
Warzord8

Goose on the grill

Recommended Posts

Warzord8

I don't hunt goose but a buddy gave me a couple honkers that I want to put on the grill for thanksgiving.

Any suggestion....direct heat or indirect? I've heard to cover it in bacon...good idea?? Any other tricks...as always any help much appreciated...

Share this post


Link to post
Share on other sites
fishkid

i marainade them in teryaki/pineapple marinade for a couple days. you might want to poke the goose brease with a fork so it marinades faster beacsue i normally do this with ducks instead.

Share this post


Link to post
Share on other sites
Cheetah

If you over-cook, it will be really tough. Make sure you use a thermometer in the meat and cook until done by temp, not by looks. I don't know the proper temp off the top of my head, good cookbook recipes should specify. Also do whatever you can to tenderize it with a brine solution and/or marinade before cooking.

This website suggests 180F.

http://www.idph.state.il.us/public/hb/hbcook.htm

Share this post


Link to post
Share on other sites
Fish&Fowl

Marinate the breasts at least overnight in whatever you like to use as a marinade. Cut the breast open, but not completely in half, like a hamburger bun and put bbq sauce inside. Close it back up, wrap it in bacon, and hold it all together with toothpicks. Cook at about 350 until the bacon is cooked well.

My personal experience is that poking holes with a fork before marinating dries the meat out when cooked because all the juices run out of the holes.

Also if you can put the goose somewhere to keep it warm for 10-15 minutes after you cook it, the juices will stay in the meat much better than if you just cut into it right away. Just remember that the meat keeps cooking for a while after you remove it from the grill, so adjust accordingly.

Share this post


Link to post
Share on other sites
GRH

I cut it up into about 1" sqaures and soak it in italian dressing for 2 days. Then wrap in bacon and grill until bacon is done. Best goose i've eaten so far.

Share this post


Link to post
Share on other sites
HUNTFISH69

Goose is delicious when you marinade it in olive oil and greek seasoning for however long you want. A couple hours is good but overnight is better, then wrap them in bacon and put them on the grill.

Share this post


Link to post
Share on other sites
magnum mike

Soak the breast fillets in whole milk overnight. The lactic acid in the milk will do two things. It draws out the blood in the meat and it starts to break down the fibers in the meat. This works with any red meat. You will be left with a slimy pink fluid that you want to dump down the drain. Let the milk drain out of the meat and then marinate it in Paul Newman's raspberry vinaigrette dressing for about 8 hours. Cook this on the grill to no more than medium rare. Watch your meat closely. Goose goes from not quite done to shoe leather in a matter of a minute. Cut into slices and serve. It should come out like fine tender beef if done properly.

Share this post


Link to post
Share on other sites
Farley

Quote:

I cut it up into about 1" sqaures and soak it in italian dressing for 2 days. Then wrap in bacon and grill until bacon is done. Best goose i've eaten so far.


You cant lose with that method. Use toothpicks to hold the bacon on.

Share this post


Link to post
Share on other sites
SledNeck

Quote:

I cut into cubes then butterfly, put in large zip lock with cup of Lawry's Steak and Chop marinade & salt.

41JX9J6Z6CL._SS500_.jpg

Punch the living crap out of the bag (while its on the counter) to tenderize the meat before putting in the fridge for a couple of hours.

Cut a sliver of fresh Jalapeno and put it in the middle of the meat and wrap one piece of the Oscar Mayer thin bacon around the meat...fasten with a toothpic. Grill to MEDIUM RARE. If you cook it any more than that throw it in the garbage cause its ruined. NEVER overcook waterfowl, thats the reason most people dont like it, cause they over cook it.

I use the leftover hollowed out jalapenos and stuff the with cream cheese and grill them too.

geese.jpg


Share this post


Link to post
Share on other sites
commander019

I know its a little late but here is what we do. BTW, all good suggestions so far. Soak the meat in salt water or ice water to draw out the excess blood. Cut the breast into "thin" pieces, lengthwise. Marinade in Italian dressing for a SHORT time. Cook on the grill on the lowest setting for as long as possible. I will leave the lid open so it cooks slower. The slower the better. Use an alum pie tim to make a "hot bath" of Italian dressing on the grill and dip the meat when you turn it. Waterfowl is best when cooked rare to medium rare otherwise it tends to get to dry.

Share this post


Link to post
Share on other sites
Jimmy from Cottage Grove

I have tried a few methods. I don't thnk you can top the italian dressing and bacon wrap!!

Share this post


Link to post
Share on other sites
whitetailfreak

i cut into 1 inch squares marinate the cubes in olive oil and montreal steak seasoning. they cook in about 5 min. and taste awesome.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this