The Camp Fire > Wild Game In The Kitchen/Campstove Cooking |
Cold Goose Sandwiches |
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seags:
Hi, this is my second favorite goose recipe. Yes, I do like smoked goose as number 1. Ok here we go for the recipe for Cold Goose sandwiches. I have only done these with Canada's. 1 goose dressed and skinned 2 stalks of chopped celery 1 Huge yellow or white onion sliced, do not use a red onion; it makes the broth a weird color. About 36 Oz of good chicken stock. Salt and pepper. Have the oven pre-heated to 350 Salt and pepper the goose to your liking Place goose in a roasting pan breast side down inside a roaster pan add the celery, onions and the chicken stock, cover with a lid or foil and let it go for about 3 1/2 hours. after the first 120 minutes (check your stock) and flip the goose over so it is breast side up The timing may vary. Drain goose from stock and let cool; Yes it is OK to try a piece, I normally cut a leg and say "this is good". Once the goose is cooled you can slice it thin (witch I like) or sherd it. The next day is awesome I like to have it with lettuce, tomato, and sliced onion on toasted rye bread. One of my bud's likes to have it with BBQ sauce on a hard roll and a pickle, another one of my bud's likes it with horseradish, mayo, and lettuce on an onion roll. dad just has on a plate with sauteed mushrooms. I hope that you like and give it a try Thanks seags |
stka:
That sounds interesting, might have to try it if I get any this fall. I've just been making jerky out of the few I get. |
seags:
--- Quote from: stka on Apr 12, 2014, 08:45:14 PM ---That sounds interesting, might have to try it if I get any this fall. I've just been making jerky out of the few I get. --- End quote --- How do you do your goose jerky? I do mine in the oven; which is good but a real Pain In The A@@. I would have to look for the brine recipe I got from dad. I do remember 2 things you need are alot tooth picks and alot of foil; Yes the oven becomes a wreck, the first time I did made them; I got yelled at from mom; and I was cleaning the oven for 2 days. Got smart and line it with foil. Give me a few days or two and i will find the recipe for the oven jerky. Thinking about it that was how Dad did bear jerky which how learned. I will get back to you, seags |
stka:
This is the brine I use. I add habanero sauce though ;). I use an inexpensive dehydrator, but also have a propane smoker now too. http://www.foodnetwork.com/recipes/alton-brown/jerky-recipe.html |
stka:
I used Altons Blow Hard 3000 the first 1-2 times and it works really well. Just a floor box fan and a few furnace filters (not fiberglass) bungee corded to it. |
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