Recipe: Sparky’s Grilled Goose

by
posted on November 23, 2016
sparky_grilled_goose_f.jpg

The key to great goose is in the processing and the cooking. Pluck the breasts and legs. Plucking—as opposed to breasting—leaves a layer of fat, which considerably flavors and moistens the meat. Goose legs are marbled with fat, making them the most succulent meat. The best time to pluck is in the field while the birds are still warm. The feathers of warm birds are much easier to pull than those of cold birds.

I highly recommend cooking geese the day you shoot them or the day after. If using frozen birds, thaw slowly and brine them. Grill hot and fast until the meat is medium-rare at most.

Ingredients
• 2-4 geese, dressed, plucked and split into halves
• 1/4-1/2 cup vinegar
• 1-2 tablespoons salt
• Steak rub
• Lemon pepper
• Garlic powder
• Meat tenderizer
• Olive oil, Italian dressing, soy sauce or red wine
• Chatellier’s Rare Game Sauce or barbeque sauce

Directions
1.
Tenderize goose halves with fork or tenderizing hammer, and soak in cold water with vinegar and salt for 1-4 hours. Rinse thoroughly with cold water; drain and pat meat dry.
2. Rub all sides of meat with liberal amount of remaining dry ingredients. Then lightly rub with olive oil, Italian dressing, soy sauce or red wine, or a combination of these.
3. Place halves in tightly sealed plastic bag and refrigerate for 2-24 hours to allow seasonings to soak into meat. Flip bag occasionally to ensure consistent flavoring.
4. Remove halves from refrigerator an hour before grilling and allow them to warm to room temperature. Preheat grill to high.
5. Sear halves on hot grill for 1 minute per side.
6. Baste with Chatellier’s Rare Game Sauce or barbeque sauce, then lower heat to medium and grill 4 minutes per side, basting again upon flipping. I prefer cooking over an open grill, but cold outside temperatures will slow the process and may require cooking 5-6 minutes per side. Be careful not to overcook.
7. Cut meat against the grain and serve with rye bread or crackers, or as a meal with wild rice and a salad.

Latest

Mountain Lion In Snow
Mountain Lion In Snow

Colorado Cat-Hunting Ban Could be on Ballot in November

A recent report from the NRA Hunters Leadership Forum sheds light on a potential cat problem in Colorado; that is, it’s a problem if you’re a hunter who enjoys and wishes to continue chasing mountain lions and bobcats, or you simply agree that wildlife management should continue to be based on science.

What You Need for Road-Trip Hunts

Planning a long-distance drive to your next hunt? Before you depart, it’s best to think not only about what you may need to help you hunt on unfamiliar ground, but what you’ll need to get you there and back.

First Look: Moultrie Edge 2 and Edge 2 Pro Cell Cams

Moultrie has expanded its Edge series of cellular cameras with two new introductions: the Edge 2 and Edge 2 Pro. 

First Case of Staggering Disease Observed in Colorado Mountain Lion

A brand new study out this week in the Emerging Infectious Diseases journal has unveiled that the rustrela virus—most commonly known for the "staggering disease" it causes—has been found for the first time in a North American mountain lion.

New for 2024: Kent Cartridge Fasteel+ Bayou Blend

Kent Cartridge has announced the launch of Fasteel+ Bayou Blend. This new shotshell is specifically designed for duck hunters as a "Do-It-All Duck Load," combining high-velocity, precision-plated steel shot with advanced corrosion-resistant materials, for lethal patterns and unmatched reliability no matter the conditions.

Third Circuit Affirms Denial of Preliminary Injunction in Challenge to Delaware’s "Assault Weapons" Ban

On July 15, the Third Circuit Court of Appeals affirmed the district court’s denial of a preliminary injunction in Delaware State Sportsmen’s Association v. Delaware Department of Safety & Homeland Security, NRA-ILA’s lawsuit challenging Delaware’s ban on “assault weapons” and magazines that hold more than 17 rounds.

Interests



Get the best of American Hunter delivered to your inbox.