WILD GOOSE BREAST (2024)

FAQs

What does wild goose breast taste like? ›

I believe goose meat has a subtle, but incredibly interesting nutty flavor that I have yet to find in any other wild game. It's a rich meat with full-bodied flavors that will widen eyes. Fortunately, goose breasts are incredibly simple to prepare and compliment a wide array of sauces and sides.

You want to firmly slice your way through the skin, then make long, sliding shallow cuts, keeping the side of your knife pressing against the rib bones. Continue cutting the breast out, using the same long, quick, shallow cuts, trying your best to get as much of the meat to stay attached to the breast as possible.

Then you slowly cook the goose breast in the oven or smoker until the internal temperature hits about 120°F, and no more than 135°F. Then you sear the skin, or the side the skin used to be on, hard to get a nice sear. Hit that side with black pepper and an herb of your choice while the meat is resting, then slice thin.

The next time you're trying new meat, you may want to go with goose. This meat is packed with nutrients that are essential for your general health and well-being.

Goose has generally been replaced by the turkey in the United States. In the United States, the high price per pound of goose, coupled with the large size of the bird and low yield of meat to bone and fat, makes a goose more expensive per serving than Turkey.

Whitefronts (specklebelly geese) are universally regarded as the finest wild goose for eating.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

It adds moisture and flavor and mellows out — not disguises — the natural flavor of waterfowl. I do not cook a duck or goose without first soaking it overnight in brine.

Waterfowl breast meat, particularly in geese, becomes very unpalatable when cooked all of the way through. This is the cause of those gamey, or livery flavours that people so often associate with ducks and geese. When cooked to medium-rare, duck breast is a dream; moist, flavourful, and meaty in a tender way.

These aren't farm animals standing around all day. These are flying geese! As a result, the meat tends to be a bit tough and there's no awesome leftover goose fat.

How to prepare wild goose for cooking? ›

The more traditional go-to method for tenderizing tougher cuts of wild game is to first brown and then stew the meat in a flavorful broth with vegetables. Once cut into cubes, even old honkers will break apart after simmering for several hours.

Duck and goose meat is an excellent source of healthy fats, called omega-3 fats. These fats help to keep the heart healthy and are good for brain development. The meat is also a great source of iron. Iron is used to make healthy blood.

Goose eggs are safe to eat. However, according to the National Goose Council, most people find the flavor of goose eggs much stronger than hen or duck eggs, so they are not eggs of choice for consumption. More often, the shells of goose eggs are used for arts and crafts projects.

Mar 23, 2023

Duck and goose are poultry and considered "white" meat.

Domestic geese are often larger than wild Graylag Geese, with a potbellied appearance. Partly or mostly white plumage is another good indication that a bird is a domestic goose.

Waterfowl breast meat, particularly in geese, becomes very unpalatable when cooked all of the way through. This is the cause of those gamey, or livery flavours that people so often associate with ducks and geese. When cooked to medium-rare, duck breast is a dream; moist, flavourful, and meaty in a tender way.