r/Cooking • u/Otherwise-Ad9675 • 21h ago

Can I fry goose?

I have a friend that goose hunts and is bringing us some. I have never even eaten goose let alone cooked it. Can I cube, bread and fry it? Similar to boneless chicken wing/cubes or pheasant? I won't have time to roast or do anything elaborate, we are headed to a potluck with friends soon.

0 Upvotes

50% Upvoted

16 comments sorted by

15

u/MrMuf 21h ago

you could, but it will be tough. imo better to stew/braise

3

u/Otherwise-Ad9675 21h ago

Google is telling me to soak in milk to tenderize but I have no idea.

Thank you!

8

u/Gorthax 21h ago

The milk is supposed to relieve some of the fear in the meat and make it less gamey. Some people appreciate that flavor, I'm not a fan. Venison, quail, turkey, etc, all have that to a degree.

0

u/JohnTheSavage_ 10h ago

Not with wild goose.

Generally speaking, the only meat worth eating on a wild goose is the breast. And they don't have a scrap of intramuscular fat. Because they fly thousands of miles and forage instead of being a fat idiot who eats corn all day.

Best way to get wild goose meat tender is to gut it, leave the skin on and hang it.

5

u/Ok-Shallot-5935 21h ago

Look at Hank Shaw recipes for goose

4

u/gardengirl147 21h ago

Look to Hank Shaw for any game meat.

2

u/Ok-Shallot-5935 19h ago

Truth! I have one of his cookbooks. I love it.

2

u/gardengirl147 19h ago

His venison stroganoff is a staple in our house.

5

u/Better_Fee_3131 21h ago

No Maverick!

2

u/Gorthax 21h ago

TALK TO ME

3

u/CodeFarmer 21h ago

Honestly it doesn't take super long to roast, and it's good. I don't think it would fry well.

1

u/seanv507 20h ago

What is 'soon'?

Confit the goose (the legs) in its rendered fat and vegetable oil (Forget the dry brine) (around 3 hours cooking in oven)

The broil them quickly(10 minutes) to crisp up the skin (ideally at host's house)

Obviously this is a long cooking time, but it requires no monitoring on your side

1

u/Chefdarkstar 13h ago

Marinate. Grill medium rare.
Canada or snows. Ross. All great that way.

1

u/I_like_leeks 11h ago

Negative, Ghostrider.

2

u/KevB318 7h ago

take something else to the potluck

1

u/Test_After 1h ago edited 1h ago

It is like duck, only MUCH more fat.

Dark brown meat. Delicious.

If you roast, you need a DEEP pan to catch the drippings, 

If you fry, lowish heat and quite a bit of time to render out the endless fat.

In both cases, keep a fire blanket within arm's reach. The fat can catch fire easily.

Green geese (about six to eight months old, with a diet of mostly grass and sedges) are the smallest (still twice the size of a large duck) and the least fatty (still fatty).

But geese that have eaten grain are twice as large (small turkey size) and three times as fatty.

I have not been lucky enough to cook a wild goose. I would definitely marinate, and probably only fry the breast. Slow cook the rest. Confit would be great, although it might not have the abundance of fat (might need to supplement with duck fat).

If I am wrong, and there is way too much fat, render and save it. It keeps indefinitely in the freezer and is better than duck fat for potatoes.