Your goose is cooked? or not.

[Isaac-Saxxon]

Goose with a sauce pecan
4 (1 1/4 lb) boneless skinless goose breasts
3/4 cup buttermilk
1 egg
1 2/3 cups pecans, finely chopped
1/3 cup fine cracker crumbs (use seasoned of your choice, or plain, I like Ritz)
1/2 teaspoon salt
2 tablespoons butter, melted
Maple Pecan Sauce
1/3 cup brown sugar
1/3 cup maple syrup
1/3 cup water
1 teaspoon soy sauce
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon orange zest
1/3 cup pecan pieces, toasted
Cook for one hour and fifteen minuets @ 375 degrees

[Morpheus]

Originally Posted by Isaac-Saxxon

Goose with a sauce pecan
4 (1 1/4 lb) boneless skinless goose breasts
3/4 cup buttermilk
1 egg
1 2/3 cups pecans, finely chopped
1/3 cup fine cracker crumbs (use seasoned of your choice, or plain, I like Ritz)
1/2 teaspoon salt
2 tablespoons butter, melted
Maple Pecan Sauce
1/3 cup brown sugar
1/3 cup maple syrup
1/3 cup water
1 teaspoon soy sauce
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon orange zest
1/3 cup pecan pieces, toasted
Cook for one hour and fifteen minuets @ 375 degrees

Attachment 1816

THANKS!

[purpahurl]

I personally like "smoked goose". Inject them with cajun injector seasoning and smoke for about 4-6 hours. You have to have water in the smoker or they dry out quickley. When they are done it will taste like a good cut of beef.

[Isaac-Saxxon]

Originally Posted by purpahurl

I personally like "smoked goose". Inject them with Cajun injector seasoning and smoke for about 4-6 hours. You have to have water in the smoker or they dry out quickly. When they are done it will taste like a good cut of beef.

BEEF maybe beef liver I can say most anything right off the smoker with the water pan is good but a day later that goose will fly south on you unless you use a major amount of sauce

[purpahurl]

Originally Posted by Isaac-Saxxon

BEEF maybe beef liver I can say most anything right off the smoker with the water pan is good but a day later that goose will fly south on you unless you use a major amount of sauce

Somebody must have given you some Cormorant.

[Morpheus]

Well Isaac your recipe sounds better than my idea to inject the goose with "duck" Cajun inector, dusting the outside with Tony's and putting it on my grill's rotisserie.

[Morpheus]

Originally Posted by purpahurl

I personally like "smoked goose". Inject them with cajun injector seasoning and smoke for about 4-6 hours. You have to have water in the smoker or they dry out quickley. When they are done it will taste like a good cut of beef.

I have a water smoker. I love smoked meat, but Mrs. Morph says it gives her heartburn. What wood would you recommend? I have heard that mesquite is good for birds. I like pecan for my ribs.

[purpahurl]

Pecan. I used to smoke about ten at a time and make fresh bread and take both around at Christmas. Even people that would normaly not eat "game" loved this. The key is do not let the temp get high. This can really dry it out. You can smoke the fool out of it with very low temp and then put it in the oven to finish.

Season it at least 10 hours in advance.


Another good way is to filet the breast meat and cut it in strips. Marinade it in something like Alegro or Teriyaki w/ red wine etc.. get some peppers(Anahiem, or Jalaps) get all the seeds out slice them into strips. Pepperjack cheese sliced into strips. Take the goose strips out of the marinade, place a piece of pepper in it, put the cheese in the pepper then roll it up in a piece of bacon and secure with a toothpick. Cook them on the grill and then go slap yo mama!

[Isaac-Saxxon]

Originally Posted by purpahurl

Pecan. I used to smoke about ten at a time and make fresh bread and take both around at Christmas. Even people that would normaly not eat "game" loved this. The key is do not let the temp get high. This can really dry it out. You can smoke the fool out of it with very low temp and then put it in the oven to finish.

Season it at least 10 hours in advance.


Another good way is to filet the breast meat and cut it in strips. Marinade it in something like Alegro or Teriyaki w/ red wine etc.. get some peppers(Anaheim, or Jalaps) get all the seeds out slice them into strips. Pepperjack cheese sliced into strips. Take the goose strips out of the marinade, place a piece of pepper in it, put the cheese in the pepper then roll it up in a piece of bacon and secure with a toothpick. Cook them on the grill and then go slap yo mama!

This shows that not everything taste like chicken. Stick with chicken or beef !
Anybody here like to eat turtle on the half shell

[Morpheus]

Thanks for those ideas purpahurl. Isaac, never had turtle on the halfshell, but I do like turtle soup at Ernest's.