Ricks Goose Recipe

Tuesday, February 03 2009

GOOSE ON THE BARBIE

 

How many times have you heard that goose or duck taste like cardboard?

 

Well it’s time to change that and with a little information, you will change your mind on the value of table fare that Waterfowl can bring you and your family.  Goose can be confused with beef if it is cooked properly.

 

Number One Rule:  processing your meat properly to eat “not throw away” wash thoroughly. That’s the key!

 

When tissue is bruised, the natural function of the body is to send blood to the damaged area for repair.  This accumulation of blood is the primary reason that the meat will taste nasty.  Soak the meat in running water and work the BB holes with your fingers to remove all the blood stored deep in the tissue prior to wrapping for the freezer.  If the meat is not coming clean of blood then it could be something you do not salvage.

 

Ingredients

1 goose breast including both halves

lemon pepper seasoning

onion powder

garlic clove

sesame seeds

honey flavored BQ sauce

mustard sauce with a touch of horseradish

Kraft Italian flavored salad dressing, optional

 

Optional: Poke a few holes through the meat with a fork or ice pick and marinate the

     breast meat in salad dressing for 2-3 hours.  This is not required for a tasty

     meal rather an option to break up your meals.

 

Cut the garlic clove into tiny pieces and press into the meat.  Sprinkle lemon pepper and onion powder on both sides of the meat.

 

Number Two Rule:  do not overcook the goose or I guarantee it will be chewy!

 

Place the goose breast on the barbeque over medium heat.  Just before the meat starts to bleed on the topside, flip it over to the other side and baste with the BQ sauce on the cooked side.  Allow the second side to cook; however, the goal is to remove the breast prior to it being cooked to medium rare.  Check the meat with a knife right down the middle, which should still show blood.  When the meat appears to be still leaning towards rare then roll it over and baste with the BQ sauce on the last side.  Remove meat from the grill and sprinkle with sesame seeds.

 

Allow the meat to rest for 10 minutes as it will continue to cook.  This is where most folks go wrong by cooking it to their liking, and then the meat continues to cook while resting on a serving plate.  Unfortunately, it will overcook.

 

Slice the breast to 3/16” – 1/4” thick.  The very ends could be overcooked due to the thickness of the meat in relation to the cook time.  Place on a serving platter with a small cup of mustard sauce in the middle for dipping the goose pieces in.  If you don’t have mustard sauce then improvise with a cup of BQ sauce.

 

Another option is to cut the breast into strips when partially frozen.  Cut 1/4” wide strips the length of the breast, and follow the recipe using tiny strips of meat rather than the whole breast.  This is much easier to avoid over cooking the meat and the BQ sauce and sesame seeds cover the entire piece leaving you with a very tasty strip of meat that cooks in 10 minutes or less.  For the family on the run this faster cook time is the way to go!

 

Enjoy

 

See you in the blind!

 

Rick M. Young