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Good Times Goose Jerky
1 goose of any size (2 breast halves), trimmed of all fat, tendons, vessels, skin & silver sheen.
1 Tablespoon Regular Table Salt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Ground Black Pepper
1 Teaspoon Hickory Flavored Liquid Smoke
1/4 Teaspoon Ground Cayenne Pepper
1 Cup Warm Water
Mix the ingredients in a 9 x 13 inch GLASS baking dish. Slice the goose breasts CROSSGRAIN ¼" thick with a razor sharp knife, and coat them in the marinade. Cover the container with plastic wrap, and refrigerate for 24 hours. Dry them in your food dehydrator, or on non-stick racks for 5-6 hours in a 140 degree conventional oven, rotating the racks every 2 hours. Perfectly completed jerky will be done on the inside & easy to break with a leathery sheen on the outside, but avoid overcooking it as it will become crispy. Keep in a plastic bag or container, but be careful not to seal the container as the jerky needs to breathe to have the best flavor. Keeps a week to a week and a half with no need for refrigeration.
Good Times Chicken Fried Goose Steak
The breasts halves of 2 geese cut in half lengthwise to make 8 steaks
2 eggs beaten in a flat bottom bowl with a splash of milk added
1 package saltine crackers pulverized in a food processor, or hand crushed placed on a large plate
Salt
Pepper
Powdered Cayenne pepper (optional)
Extra Virgin Olive Oil
Tenderize all the steaks with a meat mallet until they are tender and ½" thick. Place a large skillet over medium heat with ¼" of olive oil in the bottom. When the pan reaches the appropriate temperature, dredge the steaks in the egg mixture to coat. Place the coated steak on the plate with the cracker crumbs. Press the steaks into the crumbs to coat & place them into the heated pan. Salt and pepper the top side of the steaks and add a dash of cayenne if desired. Cook the first side until golden brown, flip the steaks & repeat the seasoning process. Remove the steaks from the pan when the second side is golden brown. The pan drippings will also make wonderful gravy.
Good Times Allegro® Goose
This is one of our favorite recipes. People that will not touch wild game will lick the plate & love this one!! Allegro® marinade can be found at grocery stores in the marinade section. This marinade is excellent for elk, deer, & antelope too.
Ingredients:
The breasts of three Lesser Canada Geese (6 halves) skinned soaked in salt water, trimmed, & rinsed
2 cloves fresh garlic crushed
fresh ground pepper
Original Allegro® marinade
Pierce the breast halves with a fork on all sides crush 2 cloves of garlic on top of halves, sprinkle pepper on top, & coat with marinade. Let it soak for 2 days turning every 4 hours, or overnight in vacuum container. Preheat BBQ on high. Brush grates with olive oil to prevent meat from sticking. Place halves on grill for 2-5 minutes, turn over & pour remaining marinade over breasts, & grill for 2-5 minutes. Cook it until it reaches medium rare or medium if you prefer. Remember… the longer you cook it, the drier it will become. When properly cooked, this recipe can take the place of any beefsteak in a meal. If you do overcook it, slice it thin, place some marinade on it, & microwave for 30 seconds.
Champion Fire Goose
The breasts of three Lesser Canada Geese (6 halves) soaked in salt water, trimmed, & rinsed
2 cloves fresh garlic crushed
Hot Sauce to coat
Pierce the breast halves with a fork on all sides, crush 2 cloves of garlic on top of halves, coat with pepper sauces. Soak for 2-3 days. Preheat BBQ on high Brush grates with olive oil to prevent meat from sticking. Place halves on grill for 2-5 minutes, turn over & pour the remaining marinade over breasts, & grill for 2-5 minutes. Cook it until it reaches medium rare or medium if you prefer. Cooking for longer periods affects tenderness. Grilling the goose really takes the heat out of this recipe & leaves a nice concentrated deep-heat flavor.
Hammerdown Hoagies
The breast halves of 1 Giant or Greater Canada Goose, or 2 Lesser Canada Geese
2 cloves crushed garlic
Premium olive oil
2 tablespoons of real butter
1 large yellow or sweet Onion cut into long strips
One large green, yellow, or red bell pepper cut into long strips
8oz fresh button mushrooms, or 1 can equivalent sliced
1 pound mozzarella or provolone cheese sliced thick
Premium sliced hoagie buns
Salt, black pepper & cayenne to taste
Start with the goose breast halves cleaned of all fat, sinew, blood, & sheen, soaked in saltwater overnight. Cut the breasts in 3/8 inch strips CROSS GRAIN. Heat up 1/8" premium olive oil in a large skillet to a medium heat. Put goose strips in skillet add crushed garlic, salt, & pepper, with a dash of cayenne to taste. Toss meat frequently until blood stops coming out of the meat; (do not overcook). Use a strainer spoon to remove meat from skillet, but leave the juice & spices in the pan. Add 2 tablespoons of butter to skillet, & sauté mushrooms until tender. Remove mushrooms from skillet, reserving the juice in the pan. Add bell pepper to heat & sauté until tender use yellow or red peppers for a sweeter flavor, or try adding a few slices of jalapeno or poblano pepper for heat & texture. Remove peppers from heat reserving juice in the pan. Now turn up the heat & caramelize the large onion until it is dark golden brown, remove from heat.
At this point preheat your oven to 350 degrees.
Use large cookie sheets to arrange the hoagie halves, & you're ready to prepare the sandwiches. Layer the meat strips on the hoagie buns evenly. Next, layer the bell pepper & onion then place the cheese on top. After you place the cheese on top, arrange those tender button mushrooms on the top of the cheese. The sandwiches should go into the oven uncovered until the cheese is melted, & you can start to see the fringes of the hoagies turn golden brown. Serve with your favorite side dishes, & beverage of choice!
Chicken of the Sky Sandwiches
The breast halves of 1 Giant or Greater Canada Goose, or 2 Lesser Canada Geese or 2 ducks (ROASTED)
Mayonnaise
1 medium dill pickle or sweet pickle relish chopped
Hot Hungarian wax peppers (yellow) or canned jalapeno slices for crunchy zip.
Salt & pepper to taste
Start with roasted goose or duck breasts, slice them into chunks, & feed them through your meat grinder with the smallest grinding plate you have. The meat should be a very fine texture. Add the mayo until you get a creamy mixture with the desired amount of moisture. Mix in regular dill pickle or sweet pickle depending on your taste. Season with salt & pepper to taste. Spread the mixture on your favorite bread or bun, & top with slices of fresh hot yellow pepper or sliced canned jalapeno. The idea here is to use ground goose in place of tuna for a sandwich spread. You can add your own ingredients depending on what you like, which may include green or black olives, pimentos, nuts of different varieties, celery, etc. This is also a good spread on crackers for snacks too!
Hors d'oves
15 doves (30 breast halves) soaked in saltwater overnight, cleaned of all fat, blood, etc. (works well with Teal also).
1 can sliced water chestnuts
3 large jalapeno or 2 large poblano peppers cut into 1" squares
Soy sauce
Thick sliced hickory smoked bacon (2 packages)
Skewers or wooden sandwich picks
Marinate water chestnuts overnight covered in soy sauce. Take the bacon out of the package & cut the slab in half. Separate bacon slices & prepare a good work surface. Lay out bacon strips on your work surface (a cookie sheet works well for this purpose. Preheat BBQ grill to med-high. Sandwich a piece of jalapeno & a piece of water chestnut between 2 pieces of dove breast, roll up in a bacon slice, pierce clean through all pieces with a toothpick or skewer. Grill turning frequently until the bacon is crispy. Remove from skewer or pick & serve immediately with an ice cold beer. SUPERB!
MORE RECIPES COMING SOON!
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