Christmag goose

[JustinCouch]

who can tell me about fixin a goose

[castironchris]

You have to put them in the smoker with a whole chicken beer can style. As soon as the chicken is done, take them out, throw the goose away and eat the chicken!! NEVER had one made any kind of way that I liked but I am sure that others have so hopefully someone will come through for you.

[OldUsedParts]

Your biggest enemy on a Goose or Duck is when you cook them and the bone marrow together. I do all Geese, Ducks and Wild Turkeys by boning all of the meat off first and then cooking it with your desired technique. (without the skeleton ) Baking any of those birds is a no no for me.

I personally prefer, after deboning, to slice into thin pieces, season, flour and pan fry AND THEN put fried pieces into a large pan with a Cream Soup of choice (the finish product has it's own gravy )- - - then gently bake until bubbly - - serve with taters, rolls or dressing of choice.

[Sailor Kenshin]

We did a Christmas goose once.

Once.

Followed Julia Child-tyoe instructions to the letter. Ended up with a house reeking of poultry, a quart of goose fat and a mostly-inedible bird...and this was NOT some Canada goose trespasser that we shot on our lawn.

[OldUsedParts]

when I was growing up the only Christmas Goose at our house was when Dad saw Mom bent over looking in the Oven

[JustinCouch]

so what yall are sayn is stick to ham

[OldUsedParts]

[pfink42]

I've done a number of Christmas goose and they all turned out great.
I never tried smoking or grilling one. That would be a chalene.

The problem with a goose is the large amount of fat you need to render off.
You need to prick the skin with a needle or small sharp knife. Roast the bird
upside down on low heat to render off the fat. Then flip the bird and roast like a turkey.

[k.a.m.]

Pot roast the goose. you are gonna need to render down the fat to make a good gravy.

[CaptJack]

i was a serious goose hunter for 20 years - EagleLake, Lissie, Garwood, etc.
i have cooked wild goose every method you can imagine
i never had one turn out that i liked!
except!
our lease was mainly snow geese, a dark colored meat like mackerel fish
we would breast the geese out like a dove or a quail
peel the skin back off of the breasts and cut them out with a pocket knife
throw the rest of the bird away
we cut the breasts down into strips/pieces and marinated them overnight in a ziplok bag with dry fajita seasoning on them
the next day we had a taco party
goose meat grilled for tacos with fresh pico-de-gallo, cheese and Tecate beer
it don't get no better

[OldUsedParts]

dang, Capt'n, I lived on Lissie Prairie when I was going to College - - end of hi-jack

[Rodcrafter]

No wonder goose is not popular. I think I will pass


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[Txdragon]

who can tell me about fixin a goose

Season goose with salt and pepper and a little thyme and lemon zest. Put in a 300 deg smoker for about 5 hours, +/-. Remove from smoker and allow to rest. Season up 4 ribeye steaks to your liking and grill over high heat for about 3 minutes per side (inch and a half steak considered). Pull steaks and let rest 15 minutes. While steaks are resting, feed goose to dogs.

[k.a.m.]

You guys are cracking me up. I love wild goose cooked in a dutch oven with a good gravy.