Thread: Canada goose recipie suggestions

My daughter in law fries them up whole, hot but rare. Probably the best I've had was cut up in to schnitzel, crumbed, and quickly fried, served up with hollandaise sauce. My girlfreind makes amazing pastrami out of whole breasts. Im not much of a cook, but understand the breasts are "cured" with a pastrami mix, then cooked real slow in a very low oven for about 90 minutes. Google is your friend. This season we have been breasting out our birds as soon as possible, within an hour or 2 of shooting them, then dry aging them on a rack, on a roasting dish, covered with a tea towel, in the fridge for a week or 10 days. Its important to let the blood get out asap. After 10 days there is no smell, the meat is tender, and you can cook them any way you want. Goose nuggets using "coat and cook" is another good one.

Originally Posted by Husky1600

My daughter in law fries them up whole, hot but rare. Probably the best I've had was cut up in to schnitzel, crumbed, and quickly fried, served up with hollandaise sauce. My girlfreind makes amazing pastrami out of whole breasts. Im not much of a cook, but understand the breasts are "cured" with a pastrami mix, then cooked real slow in a very low oven for about 90 minutes. Google is your friend. This season we have been breasting out our birds as soon as possible, within an hour or 2 of shooting them, then dry aging them on a rack, on a roasting dish, covered with a tea towel, in the fridge for a week or 10 days. Its important to let the blood get out asap. After 10 days there is no smell, the meat is tender, and you can cook them any way you want. Goose nuggets using "coat and cook" is another good one.

I made the mistake of not cutting out the breast meat until the next day, although the smell is not too strong, your method sounds pretty good and I'll try it on the next one, cheers!