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Post by duff on Mar 9, 2010 20:12:15 GMT -5
I got directions to maked "corned goose" using Morton's Tender Quick. If you guys like corned beef this is a good way to fix those birds. Very tasty!!!
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Post by john1977 on Apr 18, 2010 20:10:10 GMT -5
and the recipe would be?
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Post by duff on Apr 19, 2010 20:30:49 GMT -5
Oh yea that would help!
Quite simple.... and very tasty!
6 to 8 goose breast filets (4 to 6 lbs)
5 tablespoons Morton Tenderquick mix
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder
Trim, skin, and clean up breast filets (or beef brisket or boneless cut of deer, elk, etc)
In a small bowl, mix Morton Tender Quick and remaining dry ingredients and spices (Do NOT substitute any "meat tenderizer" for Morton Tender Quick)
Thoroughly rub mixture into all sides of breast filets.
Place filets into a plastic bag and close securely. Place in refrigerator and allow to cure 5 days per inch of meat thickness (a week seems to work fine for goose breasts).
Place filets in Dutch Oven and add water to cover. Bring to a boil, then reduce heat. Simmer until tender, about 3 hours.
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Post by duff on Apr 19, 2010 20:33:02 GMT -5
Anoter one that sounds good.
Take each breast and cut into 1/4" slices across the grain. Pound with meat mallet if an older bird.
In a large Ziploc bag combine:
1/2 cup soy sauce, I like the low salt suff
1/2 cup Tieriaki sauce
4 TB brown sugar
3 TB lemon juice
3 TB cooking oil
4 cloves of fresh garlic, pressed or minced very fine
1/4 cup red wine (sweeter stuff if you have it)
Mix up in the bag then add the goose meat. Press out all the excess air and place in frig for overnight at least, 24-36 hrs is better.
Cooking is up to you. I have grilled of open flames or have also used this in a hot cast iron skillet. Cook meat quickly searing the outside and make sure you do not cook it past med. rare. Its great served over plain white rice or wild rice as a side.
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Post by duff on Apr 19, 2010 20:40:23 GMT -5
This one sounds good too. Add Old Bay to flour.
We'll start with goose breast. Bone it out and remove fat and surface covering thin film (fascia). Lay breast filet with long axis perpendicular to you and cut "cutlets" across the grain, about 3/4" thick. Take a meat hammer and pound the cutlets out to about 1/4" thick. You will be pounding on the cut side, i.e. pounding on the end grain, not the long grain axis. I have had best luck with a hammer that has pyramid-shaped grid on one side and chisel-type blades on the other - light pounding with chisel side, then finish with pyramid grid side. Tougher the meat, the more you want to pound it - tough old canada or elk, pound it about as thin as you can without the cutlet starting to come apart.
Pan of milk, say 1 cup, depending on how much meat you are cooking. If you wanna get real fancy, use 2/3 milk, 1/3 dijon mustard. Soak pounded cutlets in milk for a few minutes.
Prepare 1 cup seasoned flour. Flour, salt and peppper (lots of pepper), and any other seasonings you wish. Prepare breading mix. 2/3 bread crumbs (I like Italian seasoned style), 1/3 grated Parmesan cheese.
Dredge/press cutlets in seasoned flour, really work the flour in to the cutlets. Then soak the cutlets in the milk again for a minute. Then dredge/press cutlets in breading mix (again, don't be wimpy about pressing mixture in to meat).
Fry medium-medium high til golden-brown and starting to get crispy. In butter is best. If you are a gravy type, cover in mushroom soup (cream of, or golden). and simmer for a few minutes.
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