migration 26

[guywhofishes]

I have never had good luck making goose. It is always tough to me.
??
Never have had that problem with ducks.
Not talking sausage LOL

goose pastrami kicks arse

 

[OL Deadeye]

I have tried many ways to mak

Um no…they are in the same category as duck as far as I’m concerned. I wouldn’t contaminate my cutting board.

I have tried to make Honkers taste good but haven't yet, so just go back to old reliable and grind them up for beef jerky in the dehydrator. But have taken the hearts out and fried up in butter washed down with a couple cold ones now that isn't bad

 

[KDM]

Grilled Goose Teriyaki Fingers: Take however many goose breasts you want to cook and cut them into 1/2 inch slices or so. Soak them overnight in equal parts Teriyaki sauce and olive oil. Toss in some minced garlic to taste and cover all the slices completely. When you go to grill them, have a good solid layer of glowing hot coals. Make'em hot. Just before putting the slices on the grill scrape off the excess marinade. If you don't, you could cause quite the flare up when the olive oil starts to burn. Using tongs, fingers loose hair if you use those, put the slices crosswise on the grill kind of in a slow and steady pace. Lost a few slices to the grill gods a time or two. When you get the entire grill covered the first slices you put on will be ready to turn. When you turn the last slice the first one you turned should be done. This should give you a med rare center and black crispy edges. The olive oil keeps the moisture in the meat and the Teriyaki adds a nice sweetness with the garlic. This is the absolutely best way I've cooked goose or duck. You can use mallard breasts in the same manner. No gaminess, toughness, or dryness. This also gives a guy a better than average chance to find those tooth breaker pellets. Hope this helps.