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| I'm not a goose hunter, so... http://www.mudmotortalk.com/mmt_v2/viewtopic.php?f=8&t=48033 |
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| Author: | p5388 [ Thu Dec 05, 2013 9:55 pm ] |
| Post subject: | I'm not a goose hunter, so... |
I shot a juvi speck on Wed - not a big bird, so I fillet the breast out like I do with the ducks - each breast 1/2 made a fillet a little bigger than a Mallard's, but almost 2X's thicker... What would ya'll recommend for a recipe to cook these breast fillets? |
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| Author: | North LA Hunter [ Thu Dec 05, 2013 9:58 pm ] |
| Post subject: | Re: I'm not a goose hunter, so... |
We always fry them. Cut in small strips and tenderize them. Batter in flour and fry! Wouldn't be a bad idea to marinate them either. Everything is better fried! Sent from my beeper. |
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| Author: | deltaduckmaster [ Thu Dec 05, 2013 9:59 pm ] |
| Post subject: | Re: I'm not a goose hunter, so... |
Dude cook that whole thing. I usually pluck mine and put it a crock pot. |
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| Author: | msm8281 [ Thu Dec 05, 2013 9:59 pm ] |
| Post subject: | Re: I'm not a goose hunter, so... |
Butter fly season to taste and grill medium rare. Like a steak. |
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| Author: | HH_Kennels [ Thu Dec 05, 2013 10:06 pm ] |
| Post subject: | Re: I'm not a goose hunter, so... |
Cross cut across the grain breast strips Cream cheese Jalapeño half seeds if you like it hot no seeds if not Wrap with a slice of bacon Install toothpick Throw it on the grill Add cold beer and good looking women... Enjoy have cooked in a wok with Vegis like a stir fry as well serve over rice, not bad. |
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| Author: | Jimj [ Sat Dec 07, 2013 8:54 am ] |
| Post subject: | Re: I'm not a goose hunter, so... |
I just ate some that had been brined then smoked. I was unbelievable good. This year I have had smoked duck several times and its hard to beat. I made a gumbo with a few and what a wonderful twist of flavor. |
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| Author: | forever draggin [ Sat Dec 07, 2013 9:19 am ] |
| Post subject: | Re: I'm not a goose hunter, so... |
How long y'all smoking em? |
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| Author: | eljefe [ Sat Dec 07, 2013 9:53 am ] |
| Post subject: | Re: I'm not a goose hunter, so... |
My brother is all about brining and smoking....He has one of those green eggs and has all the electronics and app for it. But he swears by brining before smoking.... says it's the key because it draws all the blood out and that tones down the gamey irony taste and allows you to taste the smokey flavor..... He uses all types of wood chips and only "smokes" it for about 20 minutes. sent from the former Republic of Texas. |
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| Author: | dog walker [ Sat Dec 07, 2013 1:09 pm ] |
| Post subject: | Re: I'm not a goose hunter, so... |
Black iron pot, bacon grease, onions, bell peppers,some garlic, flour, plucked bird,liquid to almost cover bird. Put all that shit together the right way and you've got something. I couldn't even think about breasting a spec but that's just me. |
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| Author: | Greenmachine [ Sat Dec 07, 2013 6:48 pm ] |
| Post subject: | Re: I'm not a goose hunter, so... |
| Author: | brickgw [ Sat Dec 07, 2013 7:39 pm ] |
| Post subject: | Re: I'm not a goose hunter, so... |
| Author: | p5388 [ Sun Dec 08, 2013 6:01 pm ] |
| Post subject: | Re: I'm not a goose hunter, so... |
Thanks for all the replies - guess I'm going to have to head down to our place next to the San Bernard NWR to see if I can get some more geese - just to try some of ya'lls recipes... for now, since I only have the 2 breast 1/2's, I'll try the butterfly grilled... brick's pic is sure looking good 
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| Author: | odass [ Sun Dec 08, 2013 6:22 pm ] |
| Post subject: | Re: I'm not a goose hunter, so... |
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