Posts Tagged ‘Goose’
Preparing Canada Geese
The key to a great goose is to not overcook it. It will taste like liver and hard to chew, but not necessarily be ‘dry’ as remember, goose tend to be fatty. A goose is not a turkey, so don’t treat it in your oven as such.
Read MoreSnow Goose Tostada
Speckled geese make for some great table fare. They’re tender, just the right size and, in my opinion, the best tasting goose. On the other hand, snow geese can be a bit more pronounced in flavor. I’m told that this is because they dig deep into the decomposed matter to get at the roots of…
Read MoreSlow-Roasted Goose Tacos
There’s more than one way to cook your goose. My usual method is fast and hot. With this one, you end up with goose meat that’s more like beef pot roast. It’s great for making tacos, enchiladas, etc., especially if you have a bunch of large honker breasts in the freezer or fridge. I’ll slow-roast…
Read MoreGoose Stir-Fry
Have all of your ingredients chopped and ready to go before you start cooking. If you like it spicy, add some jalapeño peppers, chili flakes or, my favorite, Asian chili-garlic sauce. If you like a thicker sauce, stir in a teaspoon of cornstarch mixed with equal part cold water and bring to a boil. …
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