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Place a whole plucked goose or duck, or several skinned breast half equivalents in a roasting pan, cover with onion wedges, whole garlic cloves, pour 1 large can of sauerkraut & 2 cans of your favorite beer over the top, & slow roast at 200 degrees until tender. Serve with scratch mushroom gravy, mashed potatoes, & uncooked sauerkraut. (A very good recipe from Dr. Keith)
Before grinding uncooked goose or duck breasts for jerky or sausage, cut them into strips, & place them in the freezer for a little while until firm; they will grind MUCH EASIER, with much less mess!
Waterfowl makes super jerky due to its lean nature, we have tried it sliced, & ground. Both are excellent. You can find excellent flavored jerky cures from your local sporting goods retailer.
Use equivalent amounts of goose or duck meat in place of flank steak in a fajita recipe.
Use duck or goose meat in place of chicken, pork, or beef in a stir fry, pan-fried noodle, or fried rice recipe.
Crock pot 2 goose breast halves or 4 duck breast halves in enough canned green chili to cover for 6-8 hours. The meat should be fall-apart tender (Thanks to Gordy for this recipe!)
Combine thin slices of roasted or grilled goose or duck breast in Au Jus gravy made to package directions, & place in a hoagie or steak bun for a fowl version of a French dip sandwich.
Cube duck & goose meat in 2 inch square pieces, deep fry in your favorite batter & serve with rice & sweet-n-sour sauce. (Especially good with shrimp-fed diving ducks).
If you’re going to go through the effort & cost of plucking a goose, have it smoked by a reputable butcher!
Combine all of your frozen bird meat from the year with 25% pork & make your own sausage with home sausage kits available from stores like Cabela’sTM.
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