View Full Version : two of my favorites

03-11-2001, 02:13 PM
The easiest recipe I have found, and one of the best...

Marinate goose breasts for 2-3 hours in one cup olive oil, mixed with a teas. black pepper, and 6-8 crushed garlic cloves. GRILL over a hot fire, and serve as rare as you feel comfortable. Serve with a horseradish fold (equal parts mayo, and sour cream, with grated horseradish to taste). This recipe is why we call our geese "Flying Prime Rib)

This recipe is quite a bit more involved, but it has become a favorite with all my hunting buddies.

Goose or Duck Fajitas

1 bottle beer
juice from 5-6 limes (1/2-3/4 cup)
1/3 cup brown sugar
1 cup soy sauce
1 10 oz. can Whole Jalepenos w/juice
1 1/2 cups chopped cilantro
1 T dried oregano
1 t ground cumin

Marinate goose or duck breasts for 24 hours, and Grill over a hot fire, Again serve as rare as you feel comfortable. Serve on flour tortillas with refried beans, guacamole, sour cream, and good salsa.

I emphasize grilling, and serving the meat rare, because cooking in a pan, and over cooking seem to make the meat tough, and I think that this puts alot of people off.

As for the legs and thighs, I do save them to smoke, and they make excellent snacks to take into the field with you.

03-11-2001, 02:20 PM
Sounds great...I'm going to have to "cowboy up" and try the "flying prime rib" nice and rare!

"Kiwi hunters rule...cuz Skeet says so!"

Heavy Gougin'
03-11-2001, 04:18 PM
Rare? More like bloody! Yeeaaaaah. Them fajitas sound pretty tasty too!

03-11-2001, 09:09 PM
where did you hear the term "cowboy up"? I grew up ropin and ridin and I thought my uncles were the ones who invented the term "cowboy up". (They used to tell me that whenever I got throwed and wanted to go cry to gramma.) Wow, what a flashback. Thanks juicer!

shoot 'em in the teeth

03-11-2001, 09:54 PM
That's some good ones Geese4u... Next time you're grilling, try some "Montreal Steak Seasoning" or some "Flock Finisher". I use the FF on everything now...

Heavy Gougin'
03-12-2001, 10:56 AM
I just got my Flockfinisher like 10 min ago. Took a wiff and man it smells gooood. Can't wait to try it!

03-12-2001, 07:12 PM
It's some good stuff Heavy G... I may have to go to the park and get some more birds for the freezer...hehehehe

03-17-2001, 11:40 AM
HG, you're not supposed to snort it, you're supposed to put it on birds! Got any snows to use it on yet?

"Kiwi hunters rule...cuz Skeet says so!"

03-17-2001, 02:27 PM
recipes sound great now i just need more birds i don't know where juicer picked up the term but i've heard it ever since i was a kid watching rodeos on tv

hit'em in the lips
"oh yeah look over your shoulder dick"

03-18-2001, 11:40 PM
We use the term down here too...

[This message has been edited by Cut-um (edited 03-18-2001).]

03-19-2001, 07:50 PM
g4u-- tried your fajita recipe using honker meat --- It was awesome. The old lady even liked it. Can't wait to try the prime rib, if i can ever cowboy up to eating bloody goose.

No matter how good she looks, some other guy is sick and tired of putting up with her sh*t.

[This message has been edited by H20-Fowler (edited 03-19-2001).]

03-20-2001, 12:32 AM
Glad you liked it H2O, I've been making it for about 6 years, and haven't had any complaints yet. If you run out of goose meat, you can use skirt steak instead.

09-14-2001, 02:35 PM

The Drake
10-05-2001, 06:11 AM
I'm trying that second one. Sounds great!

Tim Bates
10-26-2001, 11:41 AM
I tried those goose fajitas last night and they were great. Thanks for the recipes.

11-05-2001, 09:42 AM
Are you guys grilling the meat and if so about how long for the fajitas.

11-22-2001, 09:26 PM
The "Flying Prime Rib" is awesome!! Was very sceptical of the idea. Marinated it and grilled and and wow! Finally have something to use them for besides jerky. Thanks.

12-08-2001, 05:27 PM
thanks for the flying prime rib I just tried it and will never look at geese the same again, excellent! I was wondering if you do the whole breast or if you cut it in half, for a thinner slab? I did the whole breast and it was great, tender too! thanks again.

12-10-2001, 09:39 AM
I like to eat it rare, so I cook the whole breast. I could see cutting them if you are cooking a big breast, and wanted it medium or medium rare. Glad you liked it.

12-19-2001, 03:03 PM
Sounds great! I can't wait to try it. Thanks!