Outdoor Cooking and Wildlife Recipes

   

Index

Fish
Pheasant
Other Game Birds
Venison (deer, elk, moose)
Other Big Game
Small Game (rabbit, squirrel, etc.)
Goose / Duck
Camping Food (Game / Non-game)
Dutch Oven Recipes
Miscellaneous
Kids Can Cook

Goose and Duck Recipes

Cleaning your goose by the wet picking method

Ducks are so easy! Just grab a handful of feathers and pull, and out they come, leaving the skin behind. On the other hand, geese - especially light geese - are frustrating birds to pick, with feathers firmly attached to a fragile skin that tears easily. To loosen the feathers, the skin must be warmed up. My mother said that my grandmother used to warm a goose in the oven until the feathers pulled out easily. They also saved the feathers and down for making pillows. So far, my wife has nixed this method, so I use a less messy process of scalding the goose in hot, soapy water to loosen the feathers. The result of wet picking is a clean bird and no feathers to chase around the house. Removing the wings at the first joint before starting makes the process simpler.

Let's get started: Fill a large metal dishpan with water to a depth of about 4 to 6 inches. Heat to near boiling, and then add a fair amount of dish soap (Dawn, Ivory, etc. breaks down the oil in the feathers and allows the hot water to get to the skin). Place the pan on a drainboard or in the sink. Hold the goose by the head and feet. Dip it in the hot water breast side down, then turn it over so the back gets wet. Use a spatula or slotted soon to ruffle the feathers, working the water under the feathers and down to the skin, especially under the wings. Be sure to get the neck and tail feathers well soaked. When the areas you want to pick have been saturated, hold the bird up out of the water by its head, and use the spatula to strip excess water from the feathers. Lay the bird on a flat surface and pull some feathers to see if they come out easily. If not, repeat the process until they do.

Be careful not to overdo the scalding, or the skin will actually begin to cook, and become soft and fragile. It is much better to scald it a second time than to overdo it at the start. As you pick the bird, you can ladle hot water over stubborn spots that did not loosen up. Try to take a few feathers at a time, and support the surrounding skin so the skin doesn't tear.

To finish the job: Open the neck and back of the body cavity, draw the bird, and remove any lung or other tissue in the body cavity. I remove the oil gland or cut off the entire tail, as well as the feet. Soak the goose overnight in salt water in the refrigerator, then rinse and cook or freeze it the next day. Any small amount of down that was missed when the bird was picked will be easy to remove after the bird is cold.

With some practice, you will be able to perform like a pro. Your extra effort to pick the bird will be rewarded. The skin will keep the meat moist and flavorful when the goose has been roasted or smoked.
Virgil Andersen
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Marinated Snow Goose

  • 1 Snow Goose
  • Crushed red pepper
  • Crushed black pepper
  • Onion salt
  • Lemon pepper
  • 2 tsp. poultry seasoning
  • 1/2 C. teriyaki sauce
  • 1/2 C. Italian dressing
  • 1/2 C. white wine
  • 1 Tbsp. Worcestershire sauce
  • 2 large onions
  • 1 can mushroom soup
  • 1 can chicken broth
  • 8 strips bacon

Rub inside of goose with peppers and onion salt. Rub outside with lemon pepper.
Combine teriyaki, dressing, wine, Worcestershire and poultry seasoning and pour over goose in a heavy plastic bag.
Seal and refrigerate for 24 hours, turning several times.
Remove goose from bag.
Place onions and soup in body cavity. Cover breast with bacon.
Place in oven baking bag with marinade and chicken broth, seal bag and bake at 325 degrees for two hours.
Open top of bag and cook until tender, basting every 10 minutes with marinade.
Serve with marinade as sauce.
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Snow Goose Kabobs

  • 4 Snow Goose breasts
  • 1/2 C. soy sauce
  • 1 tsp. monosodium glutamate
  • 1 medium zucchini
  • 1 large red pepper
  • 1 large green pepper
  • 4" fresh ginger root (peeled/minced)
  • 1/2 C. rice wine
  • 1/4 C. fresh lime juice
  • 4 large cloves garlic (minced)
  • 1/2 tsp. black pepper
  • 3 medium firm tomatoes

Bone breasts and cut lengthwise in 1/2 inch strips.
Cut peppers into 2-inch squares. Slice zucchini one-half inch thick. Quarter tomatoes.
Place meat and vegetables in a bowl with seasonings. Cover and marinate in refrigerator for 1 hour.
Alternate marinated items on skewers and cook over charcoal until meat is cooked throughout.
Simmer marinade 15 minutes and use as sauce.
Serve with rice.
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Smoked Snow Goose Salami

  • 12 lbs. ground Snow Goose breast
  • 6 tsp. Liquid Smoke
  • 5 tsp. garlic powder
  • 6 tsp. black pepper
  • 3 lbs. pork sausage
  • 3/4 C. curing salt
  • 6 tsp. whole mustard seed

Mix ingredients and refrigerate overnight in a covered container.
Divide into fourths and roll into 8" logs in cheesecloth and tie ends.
Cook on a wire rack at 225 degrees for four hours.
Freeze or refrigerate until used.
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Chinese Style Snow Geese

Use any of the popular Chinese vegetable stir fry kits available at your local grocery store.
Four breasts sliced about 3/16" thick, cut across the grain of the meat will feed four people.
Serve with the vegetable mix over minute rice or wild rice.
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Beer-Braised Goose

  • 1/2 goose, skinned, filleted
  • 4 medium potatoes, scrubbed
  • 4 carrots, cut 1 inch thick
  • 1 onion, thinly sliced
  • 1 can beer
  • 1/4 cup barbecue sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic salt
  • Makes 1 serving

Cut the goose into 2 or 3 inch cubes.
Scrub and half the potatoes. Cut carrots into 1 inch long pieces.
In a crockery cooker place potatoes, carrots, and onion; place the meat on top.
Combine beer, barbecue sauce, brown sugar, and garlic salt.
Pour over the meat. Cover and cook on medium heat setting 6-8 hours
Serve in soup bowls.
Darrel Johnson, The Outdoor Campus Volunteer
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Corned Goose

  • One large goose breast and legs (skinned)
  • 4 cups water
  • 1 cup Tender Quick Pickling Salt
  • 1 tablespoon pickling spice mix
  • 1 medium onion (optional)

Place goose meat in a nonmetallic container.
Chop onion, sprinkle over meat. Sprinkle the spices over the meat.
Mix water and pickling salt, and pour over the meat.
Be sure the meat is submerged, and let the goose soak for 48 hours while refrigerated.
The meat should now be drained and rinsed several times.
Soak in fresh water for about 4 hours before cooking.
Cook in a crock pot with about 1 cup of onion soup on low for 6-8 hours.
George Vandel, Pierre
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Goose and Gravy

  • 1 can cream of mushroom soup
  • 1/2 package onion soup mix
  • 1 can of beer
  • 1/2 cup flour
  • Salt and pepper to taste

Put the flour, salt, and pepper in a plastic bag. Add the goose and shake until coated.
Fry in oil over high heat until well browned.
In a Dutch oven, mix the soups and beer and add the browned goose.
Cover and bake at 250 degrees for at least 4 hours or until tender.
Try not to look too often or it will dry out. The soups and beer make a great gravy to serve with the bird.
Todd St. Sauver, GFP Resource Biologist
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Jeffie's Bannok

  • 5 cups Flour
  • 3 tbsp. Baking Powder
  • 2 tbsp. Sugar
  • 2 tsp. Salt
  • 1/4 cup Milk
  • Water

Mix dry ingredients.
Add milk and around 2 cups of water, and mix just enough to blend together.
Add more flour to make a soft sticky dough.
Flour the work surface, roll out and cut.
Fry till golden in plenty of oil.
Jeff Webber; Cook, Webbers Lodges, Canada
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Snow Goose

  • Breasts and legs of 2-3 snow geese
  • Pepper
  • Salt
  • 4 beef bouillon cubes
  • 1 1/2 cups water
  • 14 oz. can sauerkraut (optional)

In a crock pot put the breasts or breasts and legs of two or three snow geese.
Pepper and lightly salt.
Then dissolve 4 beef bouillon cubes in 11/2 cups of water and add to the meat.
Set the crock pot on high and cook for 6-8 hours.
This will really get the meat tender.
Actually, the goose is excellent to eat right now but for people who like sauerkraut add a 14 oz. can and cook for an additional hour on low.
Bob Curtis, GFP
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Snow Goose Tidbits

  • Several Goose Breasts
  • Butter
  • Seasoned pepper
  • White vermouth

Lay the goose breast flat on a cutting board and, with a sharp knife, slice along the top to make very thin slices.
Melt 2 tbsp. Butter in a heavy frying pan over medium-high heat until it is sizzling.
Lay the goose slices in the frying pan and sprinkle liberally with seasoned pepper.
They should brown quite quickly. If they do not, turn up the heat a bit.
When they are nicely browned on one side turn them over, sprinkle again with seasoned pepper.
Brown for about a minute. Splash in about 1/4 cup of white vermouth.
Let the breasts simmer in the vermouth for about a minute.
Remove from the pan and serve immediately, with toothpicks.
Repeat the process until you have enough appetizers.
In memory of the late Tom Petry, GFP Conservation Officer
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Wild Duck & Goose

  • Onion (cut in slices)
  • Celery (preferably stalks with leaves)
  • Celery Salt
  • Pepper
  • Ground Sage
  • Poultry Seasoning
  • Garlic Powder

Quantities of the above ingredients you use will depend on your individual taste preferences, but don't be afraid to use a liberal amount.

Cover an area on the foil as large as the bird with onion slices.
Put a few stalks of celery on top of the onions. (You may want to cut the celery to avoid the possibility of a stalk piercing the foil when you fold it up.)
Sprinkle liberally with the seasonings.
Place the bird, breast down on top of this bed of ingredients.
Then sprinkle the top (back) of the bird with seasonings, just as you sprinkled the vegetables on the foil.
Then cover the bird with onion slices and celery. (This is easier if you cut the onion slices in half to get a U shape that fits easier over the back of the bird and stays in place - use the inside of the slice on the foil, the outside part of the slice on the back to make life easier.)
Inside smaller celery stalks with leaves stay in place better here, as well.
Excess vegetables can be placed into the body cavity.
Now, fold the foil from the sides over the top of the bird and seal the edges. This will make a foil tube with the bird inside.
Then fold up and seal the front of the foil, and place the bird on a rack in a covered pan.
When the bird is placed in the pan, pour about 1 cup of water into the pouch, and seal the remaining end.
Then, pour a cup or two of water into the pan and cover the pan with the lid or with foil, if you do not have a lid. As an option, it is possible to use a plastic baking bag if you don't have a suitable pan, but be sure to put the foil pouch in the baking bag.
Bake at 310 to 325 degrees for about 4 hours for a duck, 5-6 hours for a goose.
During the process, DON'T PEEK! This is the most critical part of the process. If the water around the bird evaporates, the water in the meat does too, and it is replaced by fat. By cooking with water in a slow oven, the bird almost stews in its own juice, and doesn't dry out. When you open the pouch you should be rewarded with a bird that has collapsed into itself, and is tender and juicy. My preference is to discard the skin and the bones, saving only the meat. Enjoy!
Virgil Anderson
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