Essential Tools and Recipes By: Kristine Ostertag
Goose season is now in full swing, and if you are like me, your freezer is filling up with goose meat. I have found many ways to prepare goose over the years, and many people are surprised at how delicious it can be. I firmly believe that if I’m going to harvest an animal, I will eat it, or I won’t hunt for it. When I started waterfowl hunting, I was unsure how to prepare goose myself, but with a little trial and error, I found these three recipes to be my favorites.
First, you will want to ensure you get your birds cleaned and make sure all the pellets are out. When enjoying your meal, it is never pleasant to bite into a chunk of steel and may deter others from wanting to eat it. The recipes that I will be sharing use breast meat. I use Smith’s EdgeSport 6-inch Boning/Fillet Knife when cleaning my birds. I start by slitting the skin above the chest, peeling it back across the entire breast to the wings, and cutting the breast meat away from the bone. I then run the meat under cold water removing any blood, feathers, and pellets left on there. Once you do this, you are ready to start preparing your goose to eat.
The biggest mistake most people make when preparing goose is that they overcook it. Never overcook goose, as it tends to get very tough. Cook your goose to about medium or medium rare. I have found that soaking the breasts in salt water helps retain moisture and improves tenderness. I will usually soak goose in the refrigerator for 4 to 8 hours and use three tablespoons of salt for every 4 cups of water. I have the Smith’s Cabin and Lodge Cutlery 15-pcs Block Set to prepare my goose meat quickly. It comes with all the necessary knives you need, and they are guaranteed to last and stay sharp. Not only that, but they look great on your countertop with their custom design handles and hardwood block for storing.
One of my absolute favorite things to do with goose is making jerky. It’s a great on-the-go snack in the boat, out in a field, or even on a road trip. I prefer the Cabelas Open Season Goose Jerky seasoning. You can buy the kit, which will make up to 15 pounds of jerky.
- 5 pounds of goose meat, thinly sliced
- 1 packet of Cabelas Jerky Seasoning
- 1 packet of Cabelas Jerky Cure
- ½ cup water
- Mix your seasoning, cure, and water into a bowl or Ziploc bag.
- Use the Smith’s Boning/Fillet Knife from the Cabin and Lodge Block Set to cut your goose meat into 3-4 inch slices and place them into the mixture.
- Let it marinate for at least 8 hours, although I prefer to wait 24 hours.
- Once ready, I place it on a rack in my air fryer to dehydrate. I set my temperature to 170 degrees and let it dehydrate for about 5 ½ hrs.
- Remove it from the dehydrator and let it cool and enjoy!
- Two goose breasts, cut into strips
- Two packets of taco seasoning
- Canola oil/olive oil
- Three bell peppers (yellow, green, and red), cut into strips using the Smith’s Paring Knife from the Cabin and Lodge Block Set
- One medium size onion, cut into strips
- One packet of fajita tortillas
- Your choice of shredded cheese for topping (pepper jack or cheddar are my choices) (optional)
- Sour cream for topping (optional)
- Hot sauce or salsa for topping (optional)
- Take your goose breast and slice it thin using the Smith’s Boning/Fillet Knife from the Cabin and Lodge Block set
- To marinate, place the sliced goose in a large Ziplock and pour the two packets of seasoning in with the goose. Mix thoroughly and set aside for at least 5 hours and up to 24 hours. I will usually leave it marinate overnight to help make the meat more tender.
- After marinating, heat a medium/large skillet on the stove on medium. Place a tablespoon of Canola oil/Olive oil in the pan and spread evenly.
- Cook the small slices of goose. Make sure not to overcook the goose. The meat will get tough quickly. Add more oil as necessary.
- Once the meat is cooked, remove it from the heat and place aluminum foil over the goose to keep the meat warm.
- Keep the heat on your pan and add the onions and bell peppers. Cook until soft.
- In the meantime, warm the tortillas and prepare your toppings for use.
- Assemble, eat and enjoy while still hot.
–Recipe from The Sporting Chef
- 4 cups trimmed goose breast fillets cut into 2-inch pieces using the Smith’s Boning/Fillet Knife from the Cabin and Lodge Block set
- 2/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup lemon juice
- 2 tablespoons light brown sugar
- 6 cloves garlic minced
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon dried oregano leaves
- 2 bell peppers of any color, seeded, and cut into 1- to 2-inch squares using the Smith’s paring knife from the Cabin and Lodge Block Set
- 1 large onion cut into eighths and then broken apart
- 2 acorn squash peeled and cut into 1- to 2-inch cubes
- In a large bowl, combine the olive oil, vinegar, lemon juice, brown sugar, garlic, kosher salt, black pepper, onion powder, and oregano. Whisk until well blended.
- Place the goose and vegetables onto the Smith’s Fire Wire Flexible Grilling Skewers, toss them into the bowl, and evenly coat them. Cover and refrigerate for at least 3 hours and up to 12 hours.
- Place the assembled skewers on the grill over medium-hot coals or on a propane grill until cooked to desired doneness.
- Serve the goose and vegetables on individual skewers, or remove the meat and vegetables from the skewers and serve them together on a platter.