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Hroonk
08-28-2002, 05:24 AM
I was going to post this on the recipe page, but it didn't look very active. What do you guys like to marinate your breasteses in for grillin'? I'm trying to make room for the upcoming slaughter and need some new ideas other than BBQ sauce. I tried Lawry's Lemon Pepper and wasn't very happy with the final grub.

10 GAUGE 123
08-28-2002, 07:58 AM
I haven't tried this yet, but will this coming season. It came highly recommended:
1/3 Dale's Wild game marinade
1/3 Coke (it will dissolve a nail in 1 week, so ought to tenderize a goose breast)
1/3 your favorite grillin' sauce
Mix together and marinade on goose breast for 4-5 days. Grill over hot coals to 165 degree internal temp. Enjoy.

Popcorn
08-28-2002, 08:31 AM
I soak all my game birds in salt water over night to remove the bloody livery flavor. (since I hate liver, YUK!) Then I soak it in milk to remove the gamy flavor. Now you can marinade in your favorite sauce. How you clean and prepare any wild game is 90% of how it taists on the plate. Of course no one can really fix sh#t duck (mud duck)

I like to Sauté it up in olive oil, garlic, some hot peppers, green onions, add some oyster sauce at the end and BAMB! Mongolian Game Bird over rice!

duckhunter 51
08-28-2002, 09:06 AM
Rule#19 is ok by me. I would probably have a dozen or so. hehe

BeenGoosed2
08-28-2002, 10:51 AM
Allegro Marinades --- preferably, the "Game Tame" variety. It gives a great flavor, while tenderizing the meat. 90% of my wild game starts out in Game Tame before hitting the skillet, oven, smoker, grill or deep fat frier.
<img border="0" alt="[Juice&Bluewing]" title="" src="graemlins/Juice-BW.gif" />

GOOSEINATOR
08-28-2002, 11:12 AM
ITALIAN SALAD DRESSING IN FRIG. FOR TWO DAYS.
THEN COOK. DONT OVER COOK ON CARCOAL GRILL.

SHOOT STRAIGHT

MIGRATOR
08-28-2002, 11:22 AM
Slice it THIN, marinade in Soy sauce, ginger nad garlic. Pan sear to medium. YUM YUM

Eric VA
08-28-2002, 11:37 AM
I breast out the bird and soak the breasts overnight in salt water. I then cube the breasts and marinade them overnight in McCormick Grill Mates Southwest Marinade. I then grill the cubes to medium.

I take the meat into work and it goes really quick. Alot of people swear that it can't be goose meat...they think its beef.

BTW. You have to be careful not to overcook it...if you do the meat is tough. Also, I think I like it better if I leave it marinade for 2 nights...the meat seems to be more tender.

FANATIC
08-28-2002, 12:06 PM
MIGRATOR, totally buddy, it has to be thin....
As for marinade, sorry boys, its a pepper steak sauce recipe that has been in the family for years....I'll make you get to try it, if you can stop by... Quite unique, and has some TANG to it... Now, I'm hungry again.... <img border="0" title="" alt="[Cool]" src="Cool.gif" />

BandedBird
08-28-2002, 12:07 PM
That Allegro is some good stuff. I marinate 90% of ALL meats in the stuff. Try the Hot & Spicy one sometime.... I like the sound of that soy, ginger and garlic idea...

upnorth
08-28-2002, 01:03 PM
pickled jalapenos!! MMM. marinade overnight then grill.

Labber
08-28-2002, 07:05 PM
1 cup Brown Sugar,
1 small bottle of Worchester sauce
Same amt of Soy Sauce
Lots of garlic cloves (to taste)
Mix and Warm in microwave to thin
Pour over cubed pieces of geese. Refridgerate.
Let sit for at least half a day in fridge then pour ginger ale into mix. let sit for 1 hr only.
Put on shishkabob sticks with peices of pepper, Bacon and onion.
Smoke on low heat for 2 hrs.
Don't overcook.
Go out and kill somemore. <img border="0" alt="[Whackage]" title="" src="graemlins/Whackage.gif" />