How to cook goose (thighs and legs)

[sneer]

Anyone have some good slowcooker recipes for goose thighs and legs they are willing to share? Thanks.

[KGB]

I remember there was one posted last year. It was something like this: put the parts you want to cook in a pot, put a good size rock there also, add water, spices and cook for 12 hours. Discard everything and eat the rock...

[Drake slayer]

Kapusta aka saurkrut,potatos,carrots and garlic plus seasoning and let's simmer all day.

[sneer]

2 to 4 brsts
1/4 cup flour
1/4 cup butter
1 bay leaf
1 medium minced onion
1 cup of sliced mushrooms
1/2 cup sliced pepper (green, red, orange or yellow)
1 cup water
1/2 tsp salt
1/4 tsp pepper

Cut brsts into small serving pieces. Dredge in flour and season with s & p.
Melt 1/4 cup butter in frying pan, add onion, bay leaf and coated meat. Brown on all sides. Transfer to greased casserole and saute pepper and mushrooms in the fat left over from the frying pan. Add mushrooms and peppers to casserole and add 1 cup of water. Cover and bake at 350 (approx 1 hr).

Optional: presoak the meat in 2 teaspoons of baking soda and 2 teaspoons of salt, cover with water and place in fridge for 2 hrs. Rinse well and cook as you wish.

[sneer]

(The goose will not have a wild taste or be tough if you use this recipe)
1 goose (10 to 12 pounds) cleaned, rinsed, and patted dry - plucking a whole bird requires patience!

Heat in a skillet - 1 tbsp butter or margarine

Add and cook 3 to 5 min - 1 onion, chopped

Combine in a large bowl and toss lightly - 3 cups drained sauerkraut
1 medium apple diced
1 small shredded carrot
3/4 cup shredded potato

Then add the onion, 1/4 cup dry white wine, 1 tbsp brown sugar, 1 tsp caraway seed, and 1/4 tsp pepper. Toss everything until thoroughly mixed.

Rub the goose with some salt.

Lightly spoon stuffing into the goose cavity, and truss goose. Set breast side up on a rack in a shallow roasting pan.

Roast uncovered in a 325 F oven for about 3 1/2 hours or until done. Remove stuffing to a serving dish and serve with roast goose.

[Diesel_wiesel]

Originally Posted by sneer

(The goose will not have a wild taste or be tough if you use this recipe)
1 goose (10 to 12 pounds) cleaned, rinsed, and patted dry - plucking a whole bird requires patience!

Heat in a skillet - 1 tbsp butter or margarine

Add and cook 3 to 5 min - 1 onion, chopped

Combine in a large bowl and toss lightly - 3 cups drained sauerkraut
1 medium apple diced
1 small shredded carrot
3/4 cup shredded potato

Then add the onion, 1/4 cup dry white wine, 1 tbsp brown sugar, 1 tsp caraway seed, and 1/4 tsp pepper. Toss everything until thoroughly mixed.

Rub the goose with some salt.

Lightly spoon stuffing into the goose cavity, and truss goose. Set breast side up on a rack in a shallow roasting pan.

Roast uncovered in a 325 F oven for about 3 1/2 hours or until done. Remove stuffing to a serving dish and serve with roast goose.

in all my years no one can answer this
wild taste what is that???
pig tastes like pork not like chicken or beef cant seem to tell the tame or domestic taste in it
cattle taste like beef not like chicken or pork cant seem to tell the tame or domestic taste in it
poultry (chicken ) tastes like chicken, not like beef or pork cant seem to tell the tame or domestic taste in it
turkey taste like turkey not like chicken, pork or beef cant tell the domestic or tame taste
duck tame or wild taste like duck not like beef , chicken, turkey or pork cant find the domestic or tame taste in it
goose domestic or wild taste like goose not like chicken, beef, turkey, or pork or duck cant find the tame domestic taste
elk tastes like elk whether its farm raised or from the wild
moose tastes like moose not beef or pork or pig or chicken
deer tastes like deer or venison whether or not its farm raised or roaming free
just exactly what the heck is wild taste???
PLEASE someone give me a true scientific answer to this old wives tale of wild taste

[sns2]

Originally Posted by Diesel_wiesel

in all my years no one can answer this
wild taste what is that???
pig tastes like pork not like chicken or beef cant seem to tell the tame or domestic taste in it
cattle taste like beef not like chicken or pork cant seem to tell the tame or domestic taste in it
poultry (chicken ) tastes like chicken, not like beef or pork cant seem to tell the tame or domestic taste in it
turkey taste like turkey not like chicken, pork or beef cant tell the domestic or tame taste
duck tame or wild taste like duck not like beef , chicken, turkey or pork cant find the domestic or tame taste in it
goose domestic or wild taste like goose not like chicken, beef, turkey, or pork or duck cant find the tame domestic taste
elk tastes like elk whether its farm raised or from the wild
moose tastes like moose not beef or pork or pig or chicken
deer tastes like deer or venison whether or not its farm raised or roaming free
just exactly what the heck is wild taste???
PLEASE someone give me a true scientific answer to this old wives tale of wild taste

Good post!

Species taste like species.

If I want something to taste like chicken, I will buy chicken. If I want a venison steak, I will eat venison.

[The Fisherman Guy]

Originally Posted by Diesel_wiesel

in all my years no one can answer this
wild taste what is that???

PLEASE someone give me a true scientific answer to this old wives tale of wild taste

It tastes like wild meat, you wouldn't like it.

[The Fisherman Guy]

This recipe makes a delicious Canadian style curry.

Put your goose meat (breasts, legs, thighs etc) in the slow cooker with cubed potatoes, carrots, parsnips. Add chopped onion, about half as much as the other root vegetables.

Pour in two cans of coconut milk and one cup of chicken broth.

Cook on low for 6 hours. Remove lid, season with ground black pepper & salt, turmeric, cumin, your favorite curry paste or sauce to taste if desired. Serve over jasmine rice.

[Diesel_wiesel]

Originally Posted by The Fisherman Guy

It tastes like wild meat, you wouldn't like it.

cmon now I've never bought beef for my freezer
I've always had elk ,deer , moose , goose duck pheasant partridge
why would I buy that cheap crappy beef when I can have the expensive stuff

[7mm12g22lr]

Originally Posted by Diesel_wiesel

in all my years no one can answer this
wild taste what is that???
pig tastes like pork not like chicken or beef cant seem to tell the tame or domestic taste in it
cattle taste like beef not like chicken or pork cant seem to tell the tame or domestic taste in it
poultry (chicken ) tastes like chicken, not like beef or pork cant seem to tell the tame or domestic taste in it
turkey taste like turkey not like chicken, pork or beef cant tell the domestic or tame taste
duck tame or wild taste like duck not like beef , chicken, turkey or pork cant find the domestic or tame taste in it
goose domestic or wild taste like goose not like chicken, beef, turkey, or pork or duck cant find the tame domestic taste
elk tastes like elk whether its farm raised or from the wild
moose tastes like moose not beef or pork or pig or chicken
deer tastes like deer or venison whether or not its farm raised or roaming free
just exactly what the heck is wild taste???
PLEASE someone give me a true scientific answer to this old wives tale of wild taste

All venison has a little liver like taste for most adult venison...that is what I hear from people trying venison for the first time.

young elk and deer tend to lack that.

Not sure what scientific angle you can find in it ... but venison has it's particular taste and for most people it is very obvious.

If it was the most desired thing in our daily diet it would be requested more often but ....it is not.

Not criticizing anything just maybe give a different view on venison subject

[Diesel_wiesel]

That's what I'm saying
All species has its own particular take which separates each species
But wild taste no such thing except in old wives tales

Sent from my D5106 using Tapatalk

[-JR-]

If you freeze it before you cook it .....it will taste like liver !

[IceDemeter]

*off topic*
In my experience, the "wild" taste most often will vary with where the animal was harvested and what it was eating. Deer or elk or moose or fowl that have been eating off farmland will taste far less "wild" than animals that have been eating in swamp / brush country. The same thing applies to beef, where grain-fed beef tastes less "wild" to some folks than grass-fed beef does.

I think a lot of non-hunting folks also don't realize just how bland domesticated meats (poultry / pork / beef) are due to the types of feed / the average age at slaughter / the higher fat content due to less movement / etc., and so are quite shocked at how strongly flavoured the meat is from an animal harvested from the wild. The closest comparison that most people have is to liver, but that isn't quite right so they just call it "tasting wild".

*on topic*

I personally wouldn't recommend doing thighs / legs in a slow-cooker, unless you have done a thorough job of skinning and trimming the fat. The breasts would be great that way, but thighs / legs would likely turn out better if cooked so that the fat can drain away (grilled or baked or smoked...). That's just personal preference from someone who finds goose meat to be greasy, though, so take it for what it's worth...

[lucas87]

Originally Posted by sneer

2 to 4 brsts
1/4 cup flour
1/4 cup butter
1 bay leaf
1 medium minced onion
1 cup of sliced mushrooms
1/2 cup sliced pepper (green, red, orange or yellow)
1 cup water
1/2 tsp salt
1/4 tsp pepper

Cut brsts into small serving pieces. Dredge in flour and season with s & p.
Melt 1/4 cup butter in frying pan, add onion, bay leaf and coated meat. Brown on all sides. Transfer to greased casserole and saute pepper and mushrooms in the fat left over from the frying pan. Add mushrooms and peppers to casserole and add 1 cup of water. Cover and bake at 350 (approx 1 hr).

Optional: presoak the meat in 2 teaspoons of baking soda and 2 teaspoons of salt, cover with water and place in fridge for 2 hrs. Rinse well and cook as you wish.

That sounds awsome

[V_1]

1hr in pressure cooker, done.

[saskbooknut]

Just recently browned a Mallard in the pan, cooked a handful of onions to brown, placed duck, onions, cubed up orange, and half a cup of stock in the baking dish with a lid, cooked for 1 1/2 hours.
Lift out duck and prepare glaze with a tablespoon of sugar and splash of rice wine vinegar.
Slice breast, lay leg alongside, add sweet and sour/onion glaze.
It was pretty good, if I do say so myself.
Could easily do Goose legs and thighs this way.

[Mike_W]

Boil for a couple hours in seasoned water then remove from heat and allow to cool before removing from water. At that point season and cook like ribs on the bbq....just like beef ribs ....I prefer legs and thighs over brearts.

[Dick284]

Marinate in soy sauce and ginger.
Then do em up in a stir fry. Use any chicken stir fry recipie.

[WildCats]

One of the simplest ways for legs is to season them with you favourite spices, salt and pepper alone works fine. Get good color on them either in a hot skillet or on the grill. Cook in a slow cooker with a can of mushroom soup for 4-5 hrs. You can't hardly tell the difference between this and dark turkey meat. I add three or four kinds of quartered mushrooms as well.

WC

[BeaverJim]

in the crock pot all day cooking in clamato juice yummy!

[3blade]

Originally Posted by Diesel_wiesel

in all my years no one can answer this
wild taste what is that???
pig tastes like pork not like chicken or beef cant seem to tell the tame or domestic taste in it
cattle taste like beef not like chicken or pork cant seem to tell the tame or domestic taste in it
poultry (chicken ) tastes like chicken, not like beef or pork cant seem to tell the tame or domestic taste in it
turkey taste like turkey not like chicken, pork or beef cant tell the domestic or tame taste
duck tame or wild taste like duck not like beef , chicken, turkey or pork cant find the domestic or tame taste in it
goose domestic or wild taste like goose not like chicken, beef, turkey, or pork or duck cant find the tame domestic taste
elk tastes like elk whether its farm raised or from the wild
moose tastes like moose not beef or pork or pig or chicken
deer tastes like deer or venison whether or not its farm raised or roaming free
just exactly what the heck is wild taste???
PLEASE someone give me a true scientific answer to this old wives tale of wild taste

I believe it's a combination of the higher iron content (due to the increased hemoglobin/myoglobin levels found in wild game) and the fat storage of bitter organic compounds from browsing (particularly aspen/poplar/pine). Liver has a high iron content, so this is why people often associate the taste of game with liver.

It could also be the result of improper aging or butchering ex: leaving/cooking tallow on wild game meat. Tallow spoils quickly and has a very strong taste even when fresh.