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geese4u
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

Marinade:
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.

goosejuicer
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!

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"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!
HG

MNM
03-11-2001, 09:09 PM
juicer-
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!

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shoot 'em in the teeth

Cut-um
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... http://64.176.94.12/ubb/biggrin.gif

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!
HG

Cut-um
03-12-2001, 07:12 PM
It's some good stuff Heavy G... http://64.176.94.12/ubb/biggrin.gif I may have to go to the park and get some more birds for the freezer...hehehehe

goosejuicer
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?

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

take-um
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

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

Cut-um
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).]

H20-Fowler
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.

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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).]

geese4u
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.

geese4u
09-14-2001, 02:35 PM
bump

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.

CamoHunter870
11-05-2001, 09:42 AM
Are you guys grilling the meat and if so about how long for the fajitas.

ksgoosehunter
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.

BBBGoose
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.

geese4u
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.

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