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.

Sign in to follow this  
Followers 0
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...

Share this post


Link to post
Share on other sites

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

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

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

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

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

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

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

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

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

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

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  
Followers 0



  • Posts

    • osok
      Nice Fish ST! Loadmaster, I hope it was nothing major or serious that had you in the hospital.  I was just informed by the Chief of Staff that I get to do house projects this weekend..sigh..maybe Monday I'll get to go out. 
    • Barefoot
      I went yesterday.  Bite was good.  Saw lots of people catching fish.
    • bbfenatic
      Sorry...been posting a few pics in the Panfish section...I've been out a lot chasing crappies, started 10 days after ice out. I did the eye opener and we did good real shallow 4-6ft with jig and shiner but that one eye outing is it for me unless I go out late fall for them again.  Crappies bite has been real good...just not in normal spots...not many spawned in the shallow reeds but beds we deeper 5-7 ft in many lakes. I've been as far North as Little Bemidji to as far South as S. Lida and many lakes in between. Went out Saturday morning early and found them in 12.5ft suspended real high; used the smallest rap they make and just fan casted all around the boat and they were aggressive.  Cabbage is coming up and healthy in most lakes and they will be moving into the cabbage when it warms up. Water clarity has been unbelievable in every lake I've been on so far. Another yo-yo weather pattern makes it more challenging for sure....but search and you will find.
    • eyeguy 54
      WINDY today but got out for a couple hours.   30 inch northern looked all spawned out.  got a few dandy bass. The last smally looks like it ate a duck! LOL 
    • ANYFISH2
      Get'r it fired up Zelek.     Thanks.
    • steiger
      Just curious if anyone else was out on the chain braving the rain sat and sunday? 
    • Wanderer
      Contact the DNR if there are serious concerns.  Tournaments have to be permitted through them.  If they're not handling the fish correctly, they might lose their permit.
    • certified jumbo
      Trophy....
    • Rick
      A 6-mile section of the Glacial Lakes State Trail will be closed as contractors work on improvements, according to the Minnesota Department of Natural Resources.
      Trail users will see intermittent closures until June 1 as workers remove trees and brush that are near the work area. The segment between the trailhead in Willmar and Spicer’s south side at Progress Way is scheduled to close on June 5 as workers begin mill and overlay work on the trail’s westernmost 6 miles. The project is scheduled for completion by Aug. 25. In addition to a smooth, new surface, trail users will enjoy new benches, improved accessibility, and paved crossings at gravel road intersections. The current 8-foot trail width will also be expanded to 10 feet. “We think our trail users will be pleased with these improvements,” said Jeremy Losinski, area supervisor for the DNR’s Parks and Trails Division. “The wider trail will provide easier passage. Plus, the smoother pavement replaces the trail’s oldest paved surface, which is now more than 20 years old. It had deteriorated and reached the end of its life cycle.” Contractors will also be replacing several culverts along the trail to provide better drainage. “While we want to make sure everyone is safe, there will still be opportunities to use parts of the trail during construction,” Losinski said. “The construction will start in Willmar and work its way toward Spicer, so small portions of the trail will have limited use. Our trail users may not be able to go all the way from Willmar to Spicer during times in the construction process. We just ask that our trail users obey the closure signs and avoid construction equipment.” Prinsburg-based Duininck, Inc., is the contractor. Construction updates will be posted on the DNR’s Glacial Lakes State Trail Web page. The 22-mile western segment of the Glacial Lakes State Trail links Willmar with the Kandiyohi/Stearns County line. The 5-mile eastern segment connects Roscoe to Cold Spring. Built on the former Burlington Northern railroad grade, a total of 27 miles is paved as the trail cuts across the border between Minnesota’s western tallgrass prairie and eastern deciduous forest. Discuss below - to view set the hook here.
    • PRO-V
      Rebuilding the shoreline.