who have recipe for goose and also temperature to cook
thanks
Bo,
I still have a couple skin-on breasts from last hunt of the season(man did we put the wack on them, had well over 120lbs). Would love to brine them first then put them in smoker. Maybe some bacon over the top to help with the moisture. Someone else might chime in here. The only other thing I would like to do is do some Goose Jerky. I have tasted some and darn if doesn't taste like Bovine, love to try it.
Welcome to the forum...
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Wild goose jerky is great. I don't know how to make it, probably like any other jerky. But man is it good.
Boutch,
Welcome to the forum.
High Mountain has a brine specifically for geese. I would use bacon above the bird and I would cook to an internal temp of 165F.
Butcher Packer (among others), also carries poultry brine which should work just as well.
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<font size="4"><b>Doug</b></font id="size4">
An old (now deceased) fishing guide of mine in Ontario used to joke that they got all our Eagles and we got all their geese. Living in central Wis I can at least agree that we have more Canadian goose than I can remember! (we still have a lot of eagles)
There are two kinds of Canadian geese.
1. Migratory birds that fly-through the area in fall.
2. Local geese that live/thrive on local lakes and ponds.
As a side-job, we smoke a lot of wild game for hunters every fall and winter. Ducks, geese, pheasant and a lot of deer. Of the two kinds of Canadian geese mentioned above, #2 turns out to be the more consistent... as long as we are not talking about fertilized grass-eating pond suckers.
We've found that the local geese eating dorito's, popcorn, Fritos and the like from tourists boats taste better than the migratory birds that fly through each year. South/Central WI is about 500 miles from Canada and we find these birds to be much more on the LEAN side. Lets face it, a good goose should have some FAT on it, and the long-flying variety tend to get more muscular every mile they travel... One in three migratory geese are good, while 9 out of 10 local corn-feds are GREAT!
A good smoked goose can taste as good as a lean slice of beef at a high-end buffet! REALLY!
We only breast-out a goose. If you are a conservationist and are willing to pluck, go for it. As my guide used to say; 'theres more in the lake, eh?' which in this case translates to 'theres more in the sky, eh?'...
For about 4 to 5 geese (thats 8 to 10 breasts):
4 gallons ice water (in a cooler or frige)
5 LBS Kosher or Pickling Salt
2 LBS Dark Brown Sugar (C&H- not the kond that has molassis)
8 OZ. Red Wine Vinegar
MIX THOROUGHLY!
Brine/cure geese about 12 hours. Make sure temp. is below 40f.
Rinse and allow surface to dry completely. (@ 2 or 3 hours using a fan)
Smoke/cook at 220F until internal temp reaches about 150F to 155F. A can of (spiced?) water/wine in the smoker would be a good idea if you like it more moist)
Let cool to room temperature before serving. Keeps/coaleces in fridge well for days!
** Place foil under the bird while cooking to catch the fat/oils. This 'juice' is absolutley delicious over sliced breast meat or sopped up with bread!!!!
** about a 1/4 cup "Old Bay" seasoning and/or Garlic in the Brine-Cure adds a different and unique flavor!
Best know not for soup, but rather smoked meats...
Sorry for not responding earlier. Been out filling my deep freeze for the upcoming winter. Glad to say moose, deer and elk safely froze. Oh and Geese, Big Canadian variety. As it is Thanksgiving this weekend I have four large breasts in Morton's TenderQuick Brine for next twentyfour hours. (Followed directions on side of package). I then plan to marinate in Szechwan sauce for twelve hours. I put Geese in pre-heated smoker and smoke with special blend 6 pucks. I then cook to an internal temp of 165 degrees F. I put a tray of cheap bacon on top rack to help keep meat moist. (and for flavor) Once meat has reached internal temp FTC for 1 hour after brushing on a layer of Szechwan. Have also used plum sauce but I prefer a little more spice.
crazy,
Feel free to send about 20# of elk my way!!!
Never have tried Moose. How does that compare?
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<font size="4"><b>Doug</b></font id="size4">
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Never have tried Moose. How does that compare?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
They are also known as "Swamp Donkey's" for a reason [xx(] [xx(] [xx(] Boy I'm going to pay for this one [:)]. . . Now Cariboo mmmmmm.......[:p] [:p]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">They are also known as "Swamp Donkey's" for a reason <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Rubber Nose Swamp Donkey's to be precise.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Never have tried Moose. How does that compare?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Moose is a little more gamier than elk but if de-boned still makes for good eating. We get to hunt while the animals are in full velvet and have not started to rut.
Crazy,
Congrats on a successful hunt(s).
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<font size="4"><b>Doug</b></font id="size4">
Last week I added 3 Pronghorn (Antelope) to my freezer. I have not tried to smoke any yet. I also shot 3 last year, had salami made with 25 pounds or so. It came out great. Has anyone smoked Antelope?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Phone Guy</i>
<br />Has anyone smoked Antelope?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Yea, but they're a bitch to keep lit![:D] OK, that was bad.[B)]
I haven't personally but people who I know have said they treat them basically the same way as venison.[:)]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Thunder Fish Posted -
They are also known as "Swamp Donkey's" for a reason Boy I'm going to pay for this one . . . Now Cariboo mmmmmm....... <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
C'mon Thunder....give the monster deer of the great white north a break.... Not the smartest animals on the planet- I'll give you that and I've never tasted caribou but those moose are darn tasty and tender-(BTW never smoked any yet). But BBQ on high heat to medium rare and cover in fried onions and homegrown hickory bacon slices....MMmmmmmm!!!!!!!!!!!!!! Taste buds gone wild!!!!
Besides...where else do you get 400# ++ of tasty meat for the cost of a $2 bullet?
Cold Smoke
I've had Moose twice. Smoked some once.
I have to say that Moose is even better than Beef... and I am NOT a lover of venison whatsoever (yuk).
I know some people in ON who place salt licks on the highway (502) and use pickups with heavy grills on the front to whack them! The explanation I was given was that MNR doesn't issue tags for moose in areas where there is a significant population (of people) for fear they will be hunted into extinction... so they use the other law that says they can keep a road kill.
Even with those pipe-fences on their front-ends, I would think a Moose WHACK would still do some damage????
Maybe they were pulling my leg... :)
Best known not for soup, but rather smoked meats... and stuff
It has to be a personel choice as I've had Moose from Man. Sask. Alta. and B.C. and it all tastes like swamp.
I had a local resturant closed for trying to serve that up as beef [:(]
Deer on the other hand is usually quite GOOD! [:p]
When it comes to wild game, everything depends upon what the critter has been eating. In the case of birds, add migration to the mix.
I really wish I knew more about Moose. We don't have any here in (central) Wisconsin, but I have had the pleasure of tasting Canadian Moose a couple of times and thought it was excellent. The references to 'swamp thing' I don't understand except to say that I've seen many moose in the lakes I have fished (ON) eating something in the shallows (please, don't say weeds!?).
My personal experience is that Moose far and away tastes better than Deer... at least ours. In Central WIS. our (White tail) deer eat mostly corn and soy bean crops- courtesy of the farmers. They're 'OK'. Further north, they eat acorns and bark, and taste HORRIBLE.
I think this was a Canadian Goose thread... keeping on-topic, in MY experience, there are good goose and bad. Down here in the lower 48, the better geese for eating are the 'locals'. Perhaps those of you from Canada aren't aware, but since we have built so many subdivisions and industrial parks complete with water retention ponds, many (GOBS, TONS) of Canadian geese have stayed over winter here.
Americans are easily amused. We gas up our boats and head out to the local lakes packing overly fancy (un-needed) navigational electronics, fish-finders, ski's and towables in search of a good time over the weekend. We bitch about fuel prices, but that does not slow us down in the least.
On our lakes we have a GLUT of (Canadian) Geese, Mallards, Green-heads, divers, even Loons and Cormorants (spelling!). In stereo-typical American fashion, we feed them commerially produced products (you name it- Dorito's, Frito's, popcorn, potato chips... whatever we packed for our outing to keep our kids quite/happy/satisfied) and they become almost our PETS as we motor slowly on by tossing them 'treats'.
Without realizing it, we are producing some of the finest tasting fowl to ever flap over the North American continent!
A corn-fed critter whether on the hoof or taking flight over our heads seems to produce the best tasting meat God gave us.
If (I WISH) I lived in Canada, I would want to shoot Geese right before they leave on their southern journey (don't know your seasons... but wishing). Since I live in Wisconsin, knowing some of our birds also leave for the south, I'd shoot them in early fall hoping to get local birds.
There is a major fly-way from Green Bay WI through Fond du Lac WI and beyond (south). This area is covered with immense bodies of water (Green Bay, Lake Michigan, Lake Winnabago) and the Fox River valley. There are a LOT of 'local' birds who stay year-round, but many also join up with the migratory birds from Canada and Minnesota.
This time of year (Oct/Nov) I doubt anyone anywhere else can see the huge numbers of geese forming-up as we do along the HWY 41 corridor. Literally tens if not hundreds of thousands of birds. Some keep going, some stay.
You're here reading this because you are a smoker. Many of us are also hunters. What a great combination! Great prey and great oppertunity!
If you want to do Geese for either or both reasons, try Green Bay to Fond du Lac; gas up the truck, load your 12 guage magnum (you'll need a MAG- they're way up high usually, stoke up the smoker and have the time of your life!
Just an idea.....
Best known not for soup, but rather smoked meats... and stuff
I've gotta say, I just made this sausage with a combo of wood duck and canada goose I took this last weekend and it turned out spectacular!!!
http://home.pacbell.net/lpoli/index_files/Duck%20Sausage.pdf
Two thumbs up [:p]
I've just got to put in a plug for the Moose[:)] I've had the good fortune of eating moose off and on for the last 60++ years so I have an opinion, valid or not. A lot of the flavour, good or bad, has much to do with the care given to the processing of the animal once the round leaves the spout. I guess that's true of any hunted wild meat. Moose all pretty well eat the same browse no matter where in the north they are found; cattail and lilly roots in lakes and the tips of branches from bushes and aspens and the like.
When bulls are in the rut they fequently hoof-out a hollow, urinate in it, then wallow in the hollow [xx(]. That makes them a little 'high' to man's nose but unresitable to a cow moose [:X]
Older animals can be a little tough but there are ways to get around this, same as for beef. I find the trick for frying moose, elk or venison is to have the steak cut about 1 1/2 in. thick and the frying pan 'smoking' hot to sear both sides. I use bacon fat in the pan and salt and coarse pepper (lots of pepper!) rubbed into the meat. A little crushed fresh rosemary rubbed into the meat is also a nice complement. After the steaks are well seared (1-2 min a side) I pop them into a 350 oven for a few minutes to cook them until they are just pink inside, like a mouses' ear[8D]. Red current jelly or cranberry jelly are both great with most wild meat.
I regret that this has not much to do with a BS [:I] but it has made me hungry[:D]
Tom in Qualicum Beach
I hunt deer in Ontario that have fed on apples and corn and the meet is great. The deer I ate in northern Quebec were eating cedar and twigs and you had to be imaginative when cooking that up. Moose, in my opinion, is better than most deer I have eaten, and I would imagine how quickly they got the beast cooled down affected the taste. Caribou is GREAT and is my preference any time.
Talking last week with some people from Inuvik, mouth of the Mackenzie River going into the Arctic Ocean, and they were joking around about Muskox.... Never had any, but from the conversation, it sounds a wee bit gamey.
I hunt deer in Ontario that have fed on apples and corn and the meet is great. The deer I ate in northern Quebec were eating cedar and twigs and you had to be imaginative when cooking that up. Moose, in my opinion, is better than most deer I have eaten, and I would imagine how quickly they got the beast cooled down affected the taste. Caribou is GREAT and is my preference any time.
Talking last week with some people from Inuvik, mouth of the Mackenzie River going into the Arctic Ocean, and they were joking around about Muskox.... Never had any, but from the conversation, it sounds a wee bit gamey.
[xx(][xx(]Had some moose burger and summer sausage from a relative who goes north across the border to hunt. I couldn't even get the dog to eat it and I'm not kidding. I'm sure has a lot to do with diet and handling (I hope). Said I would never eat moose again, but after ya'll bragging I'll try some again
"I can respect you and even your opinion, but that doesn't mean I agree with you"