Canada Goose

[Patrick Sullivan]

I bagged a couple of geese this morning. Today is the MN waterfowl opener.

I breasted the birds, so I have 4 boneless, skinless breasts.

Does anyone have any good recipes (either grilling or BBQing)?

 

[Bob Correll]

Patrick,
Don't know if eating wild goose is new to you or not.
If it is, prepare for a fairly strong game taste.
They will be best treated like a steak, and should not be cooked past medium rare.
If you have a favorite steak marinade, use that.
If not, you can marinate them in Italian dressing for at least a couple of hours.

Drain, and dry very well, grill over direct heat until about 135 internal.
Rest after cooking, and slice thin.
IMO, they will be best served as hors d'oeuvres.

There is nothing like the thrill of waterfowl hunting!
Congrats on your success!

 

[Jon Des.]

Bob forgot to add: take pictures and post them. I wish this state would allow that. We have a serious problem with Canadian illegals at our golf course.

 

[E Brunner]

I'm jealous, season opened here in NY Sept. 1st, no birds anywhere. Anytime I've had goose it's been done in a crock pot or made into jerky.