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Waterfowl
Zone
-- Goose Recipes
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Tex
Mex Goose Fajitas
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2
goose breast halves cut into 1/2 inch wide strips
1 8 oz bottle Zesty Italian Salad Dressing
1/2 cup sliced red and green Bell peppers
1/4 cup diced red Bell pepper
2 large Jalapeno peppers diced
1/4 cup Red Onion sliced
1/4 cup Red Onion diced
1/4 cup diced tomato |
1/8
cup of cilantro
2 tbs. cooking oil
Fresh Ground Pepper
1/2 cup grated Monterey Jack
Flour Tortillas
1 cup refried beans
Sour Cream
Medium Salsa |
| Place 1/2 inch thick
breast slices in shallow bowl. Add Zesty Italian
salad dressing and marinade 3-4 hours (overnight's
better). Add cooking oil into an iron skillet
and heat on a medium grill or stove. The advantage
of using a grill is that you can grill the meat
directly. Sauté sliced peppers and onions
in skillet. Add a pinch of cilantro and ground
pepper. Add meat either uncooked or grilled, but
make sure the meat is at least medium well done.
If you grill it won't take long. Mix the remaining
diced peppers, onion, tomato, jalapenos, and cilantro
to make Pico de gaillo. Serve Fajitas meat with
sour cream, grated cheese, Pico de gaillo, salsa,
and refried beans wrapped in a flour tortilla.
You can add or leave out any of the above ingredients
to suit taste. |
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Breasted
Goose
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1
goose breast, boned
¼ cup onion, diced fine
1 sm can sliced mushrooms
1 stick celery, sliced thin
1 can cr. of mushroom soup
1 TB instant coffee
1 carrot sliced very thin
8 bacon slices |
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Lay breast slabs flat and cut
a deep horizontal pocket into each. Season the
inside of the pockets with favored seasonings
( I use garlic pepper) and lightly sprinkle
with instant coffee (to negate "gamey"
taste.) Fill pockets with above vegetables and/or
any other of your favorites. Wrap each slab
with four bacon slices and place in crockpot
holding mixture of soup and a half can of milk.
Cook for six to eight hours
on low or until the meat is very tender.
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Barbecue
Goose Sandwiches
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1
goose breast, boned (or equivalent legs/thighs)
1½ TB instant coffee
½ small onion, cut into rings
1½ TB Worcestershire sauce
1 bottle of barbecue sauce |
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Place meat in crockpot, add
enough water to cover the meat. Add remaining
ingredients and place onion rings over meat.
Cook in crockpot on low for six to eight hours
until tender. Remove the meat, shred with fingers
(removing bones and tendons), place back in
crockpot. Add enough barbecue sauce to moisten,
heat and eat as sandwiches.
(One of the quickest, easiest
recipes around. Works well with ducks, too.)
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Goose
El Cielo
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1 goose breast, boned and sliced
into strips about 1/8- to ¼-inch thick
and about 6 inches long.
Buttermilk
Italian Dressing
Worcestershire sauce
Jalepeno peppers
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No exact measurements on this
one, just use your own judgment and go for it.
Remove breast slabs from the bird, and slice
into strips about 1/8- to ¼-inch thick
and about 6 inches long.
Soak the meat from 48 to 72
hours in a marinade that's two parts buttermilk,
one part Italian salad dressing, with just enough
Worcestershire sauce to make the liquid look
like chocolate milk.
Lay strips on a half-piece of
bacon, roll around a slice of jalepeno pepper
and insert toothpick to hold it all together.
Grill until the bacon is crisp.
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Broiled
Goose with Sauce
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1 goose breast, skinned and
boned(2 fillets)
½ c. dry red wine
¼ c. cooking oil
¼ c. soy sauce
¼ tsp. Pepper
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Sauce:
¼ c. black raspberry
jelly
¼ c. water
1 1/2 tsp. Dijon-style mustard
1 tsp. Lime juice
1 tsp. Soy sauce
½ tsp. Worcestershire sauce
¼ tsp. Caraway seed
½ tsp. Salt
1/8 tsp. Pepper
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In shallow pan, combine the
wine cooking oil, soy sauce and pepper; marinate
goose fillets 21/2 hrs. turning often. Remove
from marinade, place on a broiler pan, preheating
the broiler; Broil for 10 min. on each side;
Combine the sauce ingredients
and bring to boil. Place meat on carving board
and slice very thin, across the grain. Serve
sauce in heated gravy boat, ladling a bit of
sauce over each slice of meat.
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