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11-14-2007, 07:59 AM | #1 |
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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?
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11-14-2007, 08:44 AM | #2 |
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What type of Geese?
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11-14-2007, 10:08 AM | #3 |
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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
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11-14-2007, 10:22 AM | #4 | |
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Quote:
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11-14-2007, 03:11 PM | #5 |
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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.
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11-14-2007, 03:25 PM | #6 |
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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
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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. |
11-14-2007, 08:34 PM | #7 |
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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.
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11-14-2007, 10:21 AM | #8 |
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