Go Back   Shreveport.com > Public Forums > Food & Dining

Notices

Reply
 
Thread Tools Display Modes
Old 11-14-2007, 07:59 AM   #1
Morpheus
Advanced Member
 
Morpheus's Avatar
 
Join Date: Oct 2007
Posts: 499
Rep Power: 223 Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of
Your goose is cooked? or not.

Okay I've got two geese in the freezer. I haven't a clue how to prepare them. Anyone want to share their favorite goose recipe?
Morpheus is offline   Reply With Quote
Old 11-14-2007, 08:44 AM   #2
purpahurl
Advanced Member
 
purpahurl's Avatar
 
Join Date: Apr 2007
Location: shreveport
Posts: 377
Rep Power: 223 purpahurl is a splendid one to behold purpahurl is a splendid one to behold purpahurl is a splendid one to behold purpahurl is a splendid one to behold purpahurl is a splendid one to behold purpahurl is a splendid one to behold purpahurl is a splendid one to behold purpahurl is a splendid one to behold
What type of Geese?
purpahurl is offline   Reply With Quote
Old 11-14-2007, 10:08 AM   #3
Isaac-Saxxon
SBLive! Veteran
 
Isaac-Saxxon's Avatar
 
Join Date: Sep 2006
Posts: 4,421
Rep Power: 317 Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future
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

Click image for larger version

Name:	cookedgoose.jpg
Views:	13
Size:	79.0 KB
ID:	1816
__________________
Maranatha
Mat 7:14 Because strait is the gate, and narrow is the way, which leadeth unto life, and few there be that find it.
Isaac-Saxxon is offline   Reply With Quote
Old 11-14-2007, 10:22 AM   #4
Morpheus
Advanced Member
 
Morpheus's Avatar
 
Join Date: Oct 2007
Posts: 499
Rep Power: 223 Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of
Quote:
Originally Posted by Isaac-Saxxon View Post
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!
Morpheus is offline   Reply With Quote
Old 11-14-2007, 03:11 PM   #5
purpahurl
Advanced Member
 
purpahurl's Avatar
 
Join Date: Apr 2007
Location: shreveport
Posts: 377
Rep Power: 223 purpahurl is a splendid one to behold purpahurl is a splendid one to behold purpahurl is a splendid one to behold purpahurl is a splendid one to behold purpahurl is a splendid one to behold purpahurl is a splendid one to behold purpahurl is a splendid one to behold purpahurl is a splendid one to behold
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.
purpahurl is offline   Reply With Quote
Old 11-14-2007, 03:25 PM   #6
Isaac-Saxxon
SBLive! Veteran
 
Isaac-Saxxon's Avatar
 
Join Date: Sep 2006
Posts: 4,421
Rep Power: 317 Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future Isaac-Saxxon has a brilliant future
Quote:
Originally Posted by purpahurl View Post
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
__________________
Maranatha
Mat 7:14 Because strait is the gate, and narrow is the way, which leadeth unto life, and few there be that find it.
Isaac-Saxxon is offline   Reply With Quote
Old 11-14-2007, 08:34 PM   #7
Morpheus
Advanced Member
 
Morpheus's Avatar
 
Join Date: Oct 2007
Posts: 499
Rep Power: 223 Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of
Quote:
Originally Posted by purpahurl View Post
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.
Morpheus is offline   Reply With Quote
Old 11-14-2007, 10:21 AM   #8
Morpheus
Advanced Member
 
Morpheus's Avatar
 
Join Date: Oct 2007
Posts: 499
Rep Power: 223 Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of Morpheus has much to be proud of
Quote:
Originally Posted by purpahurl View Post
What type of Geese?
speckled belly
Morpheus is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -5. The time now is 02:37 PM.


Design By: Miner Skinz.com
Powered by: vBulletin Version 3.7.2
Copyright ©2000 - 2008, Jelsoft Enterprises Limited.
2008 Shreveport.com