krowe79 Posted November 30, 2015 Report Share Posted November 30, 2015 Got some goose breasts I always cook a curry or a scouse with them in a slow cooker any over ideas some one said leave them on sait water wot would that do to the meat ? Quote Link to comment Share on other sites More sharing options...
Penelope Posted December 1, 2015 Report Share Posted December 1, 2015 Mince it and use as a replacement for beef mince in whatever you fancy. Got some goose breasts I always cook a curry or a scouse with them in a slow cooker any over ideas some one said leave them on sait water wot would that do to the meat ? Quote Link to comment Share on other sites More sharing options...
nickologjam Posted December 1, 2015 Report Share Posted December 1, 2015 They make good burgers with a bit of added pork. Quote Link to comment Share on other sites More sharing options...
Dasher Posted December 1, 2015 Report Share Posted December 1, 2015 Biltong! I have some on the go as I type. Search the food forum for the recipe. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted December 14, 2015 Report Share Posted December 14, 2015 Burgers or sausages mainly for me! But slow cooked with a marmalade glaze is also nice Quote Link to comment Share on other sites More sharing options...
toontastic Posted December 14, 2015 Report Share Posted December 14, 2015 Burgers or sausages mainly for me! But slow cooked with a marmalade glaze is also nice What's your recipe for burgers, is it 100% goose or is it a combination of meat. Quote Link to comment Share on other sites More sharing options...
Outlander Posted December 14, 2015 Report Share Posted December 14, 2015 A mate i supply geese to each season reckons they are great after cooking in his pressure cooker, although ive not tried it he has a fair few . Outlander. Quote Link to comment Share on other sites More sharing options...
Penelope Posted December 16, 2015 Report Share Posted December 16, 2015 I have used a combination of game meats with goose and some added pork back fat and a pinch or two of game burger seasoning. What's your recipe for burgers, is it 100% goose or is it a combination of meat. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted December 16, 2015 Report Share Posted December 16, 2015 (edited) What's your recipe for burgers, is it 100% goose or is it a combination of meat. Combo matey! I rarely use 1 meat unless it's basic pork sausages, or venison, even with Venison I will add lamb fat to keep it moist! For pigeon and goose 50/50 pork and pigeon or goose! For rabbit I go 70/30 pork and rabbit! Edited December 16, 2015 by Lord Geordie Quote Link to comment Share on other sites More sharing options...
toontastic Posted December 16, 2015 Report Share Posted December 16, 2015 What's your recipe for burgers, is it 100% goose or is it a combination of meat. Thanx for the replies i was offered a goose last year and turned it down, if I get the chance of another one I think I'll have a crack at making some burgers. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted December 18, 2015 Report Share Posted December 18, 2015 (edited) Thanx for the replies i was offered a goose last year and turned it down, if I get the chance of another one I think I'll have a crack at making some burgers. If you can do a decent job plucking it, leave it whole! Cook if slowly for about 4-5 hours if possible and in the last hour mix 2 tablespoons of marmalade to a tablespoon of canberry jelly and pop in a microwave for about a minute to make it runny and brush quite liberally over the breast! return to cook a further hour, If you can't pluck and just breast it, try and keep it on the bone as a crown is possible, If not and simply the breast fillets then adjust your cooking time and cook in foil. Edited December 18, 2015 by Lord Geordie Quote Link to comment Share on other sites More sharing options...
toontastic Posted December 18, 2015 Report Share Posted December 18, 2015 If you can do a decent job plucking it, leave it whole! Cook if slowly for about 4-5 hours if possible and in the last hour mix 2 tablespoons of marmalade to a tablespoon of canberry jelly and pop in a microwave for about a minute to make it runny and brush quite liberally over the breast! return to cook a further hour, If you can't pluck and just breast it, try and keep it on the bone as a crown is possible, If not and simply the breast fillets then adjust your cooking time and cook in foil. When I've finished plucking it the bird usually looks like the collie on the specsavers advert. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted December 19, 2015 Report Share Posted December 19, 2015 Trick to make plucking easier is to scald the bird in hot water for 10-20 seconds before plucking! Makes plucking big birds like turkey and goose easier! I was meaning to make a plucker but never got around to it! The pheasant I just done was just straight out of the shed and plucked ready for the freezer! Quote Link to comment Share on other sites More sharing options...
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