Geese recipes??

[wildfowler.250]

Well I have a huge problem getting geese right. The only ones I pluck are the yearling pinks which are easy to ID compared to an adult. So I generally breast the geese. Now I have taken some notes from a similar topic a couple of lines down from this but I could really do with some recipes some of the family won't touch goose any more as its so tough,(and we have tried under cooking them too!) so I really need something to convince them that geese are ok

 

My current idea is 3 days in yoghurt before cooking to tenderize?

 

 

Any help would be greatly appreciated!!

[aister]

try this, my family love it. sometimes what i do is soak the breasts in milk overnight and it draws the blood out and is less livery/gamey

 

AISTERS GOOSE RECIPE.

 

INGREDIENTS:

2-3 goose breasts,

2 large red onions,

1lb of mushrooms,

300ml of single cream (or small tub)

2 cubes of beef bovril,

butter as needed,

flour.

DIRECTIONS:

1. cut goose breast in to 3 chunks, coat in flour and sear on both sides in very hot butter. adding butter as required. remove meat to large casserole dish.

2. dice onion and fry in butter till starting to brown and add too goose.

3. half mushrooms and fry in butter and add too goose and onions.

4. pour the cream in among the goose, onions and mushrooms, add water till it is all just covered then add the bovrill.

5. cover and bake in the oven at 165 deg C for three hours.

Edited December 23, 2011 by aister

[zipdog]

place the goose in the oven with a brick. When the goose is cooked take it out and eat the brick

it will be less tough

[kent]

Toughness can be improved or made worse by butchery. Remove the breasts in one then cut into 1cm strips across the breast and grain of the meat. place each of these strips flat on a board and cutt into 1 cm ribbons. Now do whatever you fancy with it it won't eat tough