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Warzord8

Goose on the grill

12 posts in this topic

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...

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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.

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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

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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.

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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.

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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.

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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.

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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.

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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


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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.

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

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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.

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