Little tip josh, i used to be a butchers apprentice...if you start to remove the tendons with the tip of the knife rather than the blade, you tend to remove less meat accidentally. 👍
Thats a good way to do it. It just seems like when I'm cleaning birds I'm trying to get it done as fast as possible so I can do other things with my day.
@Andrew cianciotta Always cook the breast fast in a HOT pan, no more than medium done or it will be like eating leather made out of beef liver. Cook it like a ribeye in other words. Legs and thighs and wings need to go in a slow cooker. Put as much goose fat as you can get off the bird in the cooker, and if the resulting grease doesn't cover the meat then add pork lard to it. 6 to 8 hours
@Andrew cianciotta That's good, the breast is just like a good piece of beef steak, the wings and thighs and legs slow cooked will taste like pork. Just don't try to cook a whole bird, you will overcook the breast and under cook the rest
Hey Josh you should try the MeatEater goose pastrami recipe. It takes 3-4 days of brining and a couple hours of smoking. I think warmed up it is fantastic and takes just as much or less effort as jerky.
I watched a roommate once broil them in the oven for a few hours then shred it and place it in a crockpot the end result was bbq pulled goose sandwiches 👍
So Like others have said do the brine and trim, but 4 to 6 hours before you cook it. put it in a re-sealable bag with whole milk. For some reason it takes the gaminess away.
When trimming the silver skin cut a slit to start it like you did but then pull the membrane toward you as you work the knife away from you. Seems backwards but it actually comes off much easier and you’ll lose less meat.
I remember your old videos when you had the channel alllll about dipping and being a sales rep for those damn spit cups that fit in your cup holder I can’t even remember the name of. Lol those were the days.
try cutting meat about size of sugar cube. Parboil, woof, it will not look pretty. rinse and cook in bacon grease. Every thing taste good in bacon grease. Not to long. More wild game is ruined by over cooking. Just a few minutes in hot grease- and not to much grease. put yellow mustard on top. salt pepper to taste. Its like candy when eating in the blind. It will be nap time then.
I thought I was being super picky when I clean the silver skin off my goose breasts but it's good to see that I wasn't. I do it the exact way you did here.
Geese mate for life never having another mate. They deeply mourn the loss of their mates or goslings. A mature goose will return for two to three years looking for it's former mate. Their numbers are drastically dwindling. For a pathetic dab of meat Don't Harm any goose.
Little tip josh, i used to be a butchers apprentice...if you start to remove the tendons with the tip of the knife rather than the blade, you tend to remove less meat accidentally. 👍
Thanks for the tip! I'll try it next time!
Roger that. Get up under the silver skin with the tip and less meat comes off.
All my trimmings deer duck and so on is what I give to my dog so that it don’t ever go to waste and she loves it very much
I save those trimmings and give them to my dogs, They love it!
I was right about to scroll down and ask if I could give them to my dog! I'm sure he's gonna be real happy the next time I bring a goose home.
dry the feets and deam they are gonna go insane. ;P
I usually try and trim it up when I clean the goose initially. I find it easier to do then
Thats a good way to do it. It just seems like when I'm cleaning birds I'm trying to get it done as fast as possible so I can do other things with my day.
Outdoor Limits that’s that’s true. It takes quite a bit of time
@Andrew cianciotta Always cook the breast fast in a HOT pan, no more than medium done or it will be like eating leather made out of beef liver. Cook it like a ribeye in other words. Legs and thighs and wings need to go in a slow cooker. Put as much goose fat as you can get off the bird in the cooker, and if the resulting grease doesn't cover the meat then add pork lard to it. 6 to 8 hours
@Andrew cianciotta That's good, the breast is just like a good piece of beef steak, the wings and thighs and legs slow cooked will taste like pork. Just don't try to cook a whole bird, you will overcook the breast and under cook the rest
Hey Josh you should try the MeatEater goose pastrami recipe. It takes 3-4 days of brining and a couple hours of smoking. I think warmed up it is fantastic and takes just as much or less effort as jerky.
Maybe that is what I was using some of the meat from this video for??? 🤔
I watched a roommate once broil them in the oven for a few hours then shred it and place it in a crockpot the end result was bbq pulled goose sandwiches 👍
Poultry scissors are fantastic to use as well. I did the same thing with my spring turkey.
So Like others have said do the brine and trim, but 4 to 6 hours before you cook it. put it in a re-sealable bag with whole milk. For some reason it takes the gaminess away.
We all have different tastes. When I cook game I try to preserve the gaminess with earthy vegetables and red wine.
Blue gill filet knife works great for trimming
Good tip ! Thats what i do with deer backstraps . It does make them more tender.
Yes it does!
Nice you heard me on your last live, more cooking videos. Looking forward to some recipes. Yea I trim all that away myself
Hope you enjoy
I save the trimmings for the dog.
I’ll either put mine in milk or brine... but goose fajitas are the bomb!!
Sure are!
Use a bit of paper towel to pull the membrane off. It grips better.
When trimming the silver skin cut a slit to start it like you did but then pull the membrane toward you as you work the knife away from you. Seems backwards but it actually comes off much easier and you’ll lose less meat.
Thanks for the tip! I'll try it next time
Thanks. Cleaned my first from u r other video 👍
You ever try cran berry duck breast on toasted bread/ sweet mustard/one slice of bacon cut in small pieces um
I remember your old videos when you had the channel alllll about dipping and being a sales rep for those damn spit cups that fit in your cup holder I can’t even remember the name of. Lol those were the days.
The apron....I need one!!!
Which do you like better goose or duck ?
Sous-vide. That's all you guys need to try.
would like to see you do slim jim's- quick and easy. jerky too.
I've never done slim jims before. I've done jerky sticks in the past
I do this with my moose meat and it makes a world of difference.
Nice tips , thanks.
Fillet knife works best
You said, "gamey"
This video was very helpful! My friend and I shot 2 geese at this pond and cooked them and they were terrible! We will try this next season!
try cutting meat about size of sugar cube. Parboil, woof, it will not look pretty. rinse and cook in bacon grease. Every thing taste good in bacon grease. Not to long. More wild game is ruined by over cooking. Just a few minutes in hot grease- and not to much grease. put yellow mustard on top. salt pepper to taste. Its like candy when eating in the blind. It will be nap time then.
Lakehunter48 P haha thanks for the help. I will definitely try that and hope that’s it’s good. Thank you!
Two recipes you should try. On allrecipes.com search "slow cooker barbecue goose sandwich" and search for MeatEaters goose pastrami here on RUclips.
Mike S sounds good I will try that as well. Thanks mike!
Glad this helped. I have a bunch of cooking videos on my channel
I thought I was being super picky when I clean the silver skin off my goose breasts but it's good to see that I wasn't. I do it the exact way you did here.
Geese mate for life never having another mate. They deeply mourn the loss of their mates or goslings. A mature goose will return for two to three years looking for it's former mate. Their numbers are drastically dwindling. For a pathetic dab of meat Don't Harm any goose.
My big problem is finding those allusive pieces of steel shot
Get a hand held metal detector
Wait where is the sizzle in this video? You can't dress the meat and not show us the heat!
Sizzle is coming!
Those things have some UGLY ass meat. Thank God for Chickens! Cluck Cluck!
Your eyes are so damn blue
Rrrrr I have been dealing with this phenomenon for decades. Everybody says a person with grey eyes has blue eyes. HIS EYES ARE GREY!!!!
Jesus you’re friggin attractive
Get to the point bro you talk to much ! Thanks for the tips though............
Get ur real job back🤦🏻♂️
Didn’t like the video??
@@OutdoorLimits Never mind him Josh I thought the vid was great as usual!!! Part of the "job" is preparing and cooking as well as harvesting.
Boy you talk too much....