Everything he said was 100% correct. He did a great job of explaining Chef Skills in a way normal people can understand. I have that issue! I find it difficult to simplify the definitions or verbiage for the normal person. Also Chefs have to realize the fact they're not cooking for Chefs but non Chefs who appreciate good food.
Great explanations about the history and intent of this dish chef! I look forward to a lot more of these wild game cooking videos. Between this and Duck Camp Dinners I will have lots of new meals to cook this season.
I’m making this !!! I’ve been looking for this recipe for a while now. My dad use to make this all the time and I’d eat 2 portion every time. Thanks chef
This is why I love this channel! I hear about waterfowlers not wanting to eat what they shoot and it makes me mad because I don’t understand why you shoot them! I’ve never done waterfowl hunting because of the stupid Concepcion’s! Now I really want to try it!
Kevin is amazing, the attention to detail and the depth of understanding of food is phenomenal to watch! Like this comment if you think he's an amazing chef!!💯💯🔥🔥🔥
Great video. Hopefully they post the recipe. But with some good note taking and watching this again im sure i can recreate this. Officially pinned to the saved videos..!
I used some snow goose and made a riff off of Hank Shaw's duck ragu recipe a few years back. It took all day and was probably one of the more labor intensive recipes I've done, but holy $*&# was it amazing. To this day my wife and I still agree that it was the single best thing either of us have ever made at home. So much flavor and the snow goose was excellent. I'm excited to get some more in the freezer soon.
It really depends where you live. I’m in Washington and we have spectacular flocks in the late season, but they mostly hang out on specific farm fields. The key is to do a lot of scouting during the migration for your area.
by far my fovourite meat eater series! Since one of my previous comments(or prayers) got answered and you actually made an indian dish (rogan josh with mountain goat)- i'll try again: would love to see some wild meat take on vietnamese pho. i am really curious how you would treat elk meat (in my case red stag or roe buck) transformed into a soup...tried it myself and wasn't really satisfied with the results...anyway keep up the great work!
Very European. Swiss Rösti (crusty medallion of grated potatoes)and Maggi, the herbs, French Cornichons, and super sexy close up money shots. I can smell it. This is an engagement night dish.
My favorite part is Kevin slicing the shallot while taking and looking around. And Sean looking at Kevin and then down and realizing he's still slicing while not looking
That's all fine and dandy at a high end restaurant but when we shoot geese here in Michigan we make easy down to earth recipes from roasts, to deep fried, Goose soup, and my favorite Baked BBQ Goose! and we don't all have a bottle of French Cognac sitting around waiting to be flambeed just for aesthetics! Sorry this episode was not my cup of tea!
Lol Cognac is made in France brother. And albeit when a classically trained chef makes dishes like these, it can look a little over the top. He just took care in explaining all the aspects. I would know, I am a classically trained chef lol. I would like your Goose soup recipe though lol. We only have Canada down here
@@joeyhunt5512 Canadian Geese Soup, 1 large Canadian Goose and giblets of heart, liver and gizzard, Molson's Beer, 1qt, Chopped Onion, celery, green pepper and garlic, 4 large potatoes cubed add 2qts chicken stock or broth. cook covered in large pot for 2+ hours or until the meat falls off the bone. salt and pepper to taste. Very filling and very good on a cold winters night!
Let the one cooking for another. Let them eat it first and give feed back. When the chef eats first and critiques his own dish first ruins it for me. You are influencing the one you cook it for.. Let the customer review first..
I'm from Central Saskatchewan and my home hunting region is a staging area for the snow goose migration. the massive flights of snow geese show up early September and stay till mid October feeding locally on harvested crops, absolutely fantastic action packed shooting but not the greatest of table fare. I'm hoping this recipe changes that!
It’s also the staging area for American hunters migrating with the birds. My buddy takes all their birds and makes either jerky or uses them in a great curry dish. Biggest thing is you have to cook it like a steak and not over cook it. Also need to eat only the younger ones. Keep the big tough ones for dog food.
@@LordNiakon yep lots of American hunters in my area! I generally lean towards hunting the flights of northern mallards late October but if a snow goose shoot lines up I rarely turn it down.
As a goose hunter myself, more times than not sadly, I am pretty embarrassed in what I see in most goose hunters. Some of the most wasteful people I've seen. Most just breast of a goose out and leave the rest to rot.. 😔
Remember back in the day when people could like you know like talk and like communicate and like make like sentences and like NOT USE THE WORK LIKE SO MANY FREAKIN TIMES!!! Damn!
A lot if the stigma around game came from industrialized farming. Game was poor/backwards people food that was collected. Farm raised meat was what modern people bought. You didn't want to be seen in a city eating hill billy food.
How it is best prepared, med/rare. Makes it more tender but even more importantly keeps it from tasting like liver. Waterfowl is very blood rich meat, like liver. Also very high in cholesterol.
MeatEater does great work helping new and old hunters alike find new ways to enjoy wild game. You're beating the stigma one video at a time.
Kevin is such a passionate chef. It’s great to see it applied to wild game
I’ve been to one of his restaurants here in Atlanta and I’m saving up some money to go to the next one🤣
Everything he said was 100% correct. He did a great job of explaining Chef Skills in a way normal people can understand. I have that issue! I find it difficult to simplify the definitions or verbiage for the normal person. Also Chefs have to realize the fact they're not cooking for Chefs but non Chefs who appreciate good food.
Great explanations about the history and intent of this dish chef! I look forward to a lot more of these wild game cooking videos. Between this and Duck Camp Dinners I will have lots of new meals to cook this season.
I remember back in the day when Steve was on this show.
Steve?
Probably filming a new series yet to be announced. Hopefully
and jani
You realise that a single person could not be in every episode on this channel right? Steve is building a hunting empire.
Steve has built a team he can rely on and doesn’t feel he needs to be in every episode.
I’m making this !!! I’ve been looking for this recipe for a while now. My dad use to make this all the time and I’d eat 2 portion every time. Thanks chef
Kevin is an artist in the kitchen. I cannot get enough of these Meateater Cooks videos!
Amazing recipe 👍 wishing I were there to steal a bite or two!!! I will definitely be trying this one. Thanks for sharing this with us.
This is why I love this channel! I hear about waterfowlers not wanting to eat what they shoot and it makes me mad because I don’t understand why you shoot them! I’ve never done waterfowl hunting because of the stupid Concepcion’s! Now I really want to try it!
hopefully they are giving the meat away and not just killing them to kill them.....
Kevin is a gem.
I made that potato dish for my wife and I last night, it worked beautifully. And delicious to boot.
That looks well worth a try! Love that sauce, too. I have never made it. Now I will!
I like how he explains, why and how on all the things he dose.
Looks so good, I love meat eater cook sessions with this chef
Great episode !!
Kevin is amazing, the attention to detail and the depth of understanding of food is phenomenal to watch! Like this comment if you think he's an amazing chef!!💯💯🔥🔥🔥
This was just awesome 🙂 Thank you guys! Keep up the good work...
I got a bunch of snows one time and made Italian sausage half goose half pork and it was the best sausage I’ve had.
Yeah gonna be makin this in the blind come February, looks delicious!!!!
The only reason I would be mad at this as a Date Night meal is if I wasn't invited on the hunt. Looks amazing!!
That looks amazing! Will need to try this recipe!!!
This episode was absolutely awesome!
I always liked the cooking specials the most haha they made a whole show for me 🎉
Hank Shaw has an amazing recipe for Steak Diane for venison. Definitely going to have to try this version with goose.
Excellent recipes
Snow geese are a fun hunt. Always good to get new ideas on how to cook them though.
Made it with Australian shot Venison back strap.
Came out excellent
Wow made a believer out of me .do you have a place for these recipe's?.
I loved being able to watch the dish created from the hunt you guys had, breaking down the stigma one hunt and dish at a time.
Great job ❤
Thank you for Cooking one up for us 🐦.
Sorry Bro,it's called Rushty Potatoes. French. They are a great pick for this Dish yummy.
JO JO IN VT 😆💕
Keep it up Chef! I am going to pull this out for my next date night for sure!
Super awesome, chef needs to explain why he choose that potato and what type
Great video
Love the show guys! Kevin what knife are you using I’ve been looking for a chefs knife with that shape? Thanks for the content
Can’t wait to try this recipe 😎👍
Great video. Hopefully they post the recipe. But with some good note taking and watching this again im sure i can recreate this. Officially pinned to the saved videos..!
I used some snow goose and made a riff off of Hank Shaw's duck ragu recipe a few years back. It took all day and was probably one of the more labor intensive recipes I've done, but holy $*&# was it amazing. To this day my wife and I still agree that it was the single best thing either of us have ever made at home. So much flavor and the snow goose was excellent. I'm excited to get some more in the freezer soon.
Nice work chef
Is the small pickle dill or sweet pickles?
Chief-cook ! How long You fried each side of piece snow geese meat - ? How much minutes each side ?
Ok, question please. Having never hunted snow geese, but definitely want to, where were y’all hunting these delicious sky sirloins?
It really depends where you live. I’m in Washington and we have spectacular flocks in the late season, but they mostly hang out on specific farm fields. The key is to do a lot of scouting during the migration for your area.
Curry Goose Legs is one of my favorites, secret is coconut milk.
I'd pay some money just to taste that sauce. That guy just knows what's up.
That sauce looks amazing. I believe Kevin when he says it would make shoe leather taste good.
Tomorrow l come by get it done
The guys in hank Shaws fb group recommended a similar recipe using venison backstrap
Completely love it! New recipe to try!
Me at the beginning: “sweet a new goose recipe”
Me halfway through: “yeah no way I wouldn’t mess this up”😂
Nice job! I take all the wild boar meat 🍖 I can get here in Florida for the same reason. It's devalued. 🐗
Looks awesome! I think tomato concasse’, not paste…and coarsely crushed peppercorns belong in classic Diane recipes.
My friend just told me the other day he and his father tried snow goose different ways and its terrible. He said the meat was slimy?
I call bs
by far my fovourite meat eater series! Since one of my previous comments(or prayers) got answered and you actually made an indian dish (rogan josh with mountain goat)- i'll try again: would love to see some wild meat take on vietnamese pho. i am really curious how you would treat elk meat (in my case red stag or roe buck) transformed into a soup...tried it myself and wasn't really satisfied with the results...anyway keep up the great work!
Ok, that's a recipe I'm going to have to copy
No swiss cheese in the rosti :( meal looks fantastic as usual
what an honor to have King henry VIII cook goose for us commoners!
Very European. Swiss Rösti (crusty medallion of grated potatoes)and Maggi, the herbs, French Cornichons, and super sexy close up money shots. I can smell it. This is an engagement night dish.
Kevin looks like the Santa in the old Rudolph the red nose reindeer movie narrated by BurI ives lol
That is my size helping of potatoes on the plate!
Wow that looks amazing 🔥
The Drake Hotel that this dish was famous for was in Chicago not New York.
If you won’t eat it, don’t shoot it 😉
Huh - I'll have to add this to the "Options other then the smoker" list!
Perfect timing for lunch time!!
Can’t wait to try this 👍🏼
Can’t get enough Kevin G!
Yukon Cornelius is a mighty fine chef
My favorite part is Kevin slicing the shallot while taking and looking around. And Sean looking at Kevin and then down and realizing he's still slicing while not looking
Love to see the empty look on the other guy's face after he's already determined that this "simple" dish is WAY too complex for him.
Love it!!!
to make that 100 % good ofr ya get rid of the Saf oil add Olive
Maggi is a kitchen essential
Meat rocks 🥩
Now I know what to do with the last of my ducks from last season! Give us more Chef Gillespie!!!
gata love when a new vid comes out
Start to finish, brilliant brand. I don't know any other way to describe meateater.
God dam Beautiful. ❤🎉
That was seriously inspirational.
That's all fine and dandy at a high end restaurant but when we shoot geese here in Michigan we make easy down to earth recipes from roasts, to deep fried, Goose soup, and my favorite Baked BBQ Goose! and we don't all have a bottle of French Cognac sitting around waiting to be flambeed just for aesthetics! Sorry this episode was not my cup of tea!
Lol Cognac is made in France brother. And albeit when a classically trained chef makes dishes like these, it can look a little over the top. He just took care in explaining all the aspects. I would know, I am a classically trained chef lol. I would like your Goose soup recipe though lol. We only have Canada down here
@@joeyhunt5512 Canadian Geese Soup, 1 large Canadian Goose and giblets of heart, liver and gizzard, Molson's Beer, 1qt, Chopped Onion, celery, green pepper and garlic, 4 large potatoes cubed add 2qts chicken stock or broth. cook covered in large pot for 2+ hours or until the meat falls off the bone. salt and pepper to taste. Very filling and very good on a cold winters night!
You should get some cognac, it’s delicious!
Let the one cooking for another.
Let them eat it first and give feed back. When the chef eats first and critiques his own dish first ruins it for me. You are influencing the one you cook it for..
Let the customer review first..
Wild Fowl is very high in cholesterol though too. Blood rich meat, like liver, hence often when overcooked, takes the taste of liver.
I would eat anything Chef Gillespie made. Period. He could say "Most people normally don't try this .." and I'm all for it.
Sorry I’m not a hunter, just a fan of the channel but how do you get around the pellets and is it a pain to remove them if any
Eat carefully and spit them in your plate. Be careful steel shot will break a tooth.
I currently have half of a molar missing because of some steel shot in a duck breast. Chew carefully! Lead is a little more forgiving.
I would love to see what rapper/ chef Action Bronson would do with snow goose meat.
It's called Worcestershiresauce not Worcestershiresauce though
what's the point of shooting 700? #overkill
Kevin is amazing chef
You can tell this kid is not into it…”blah blah blah French tarragon blah blah…can I just go shoot more geese?”
I'm from Central Saskatchewan and my home hunting region is a staging area for the snow goose migration. the massive flights of snow geese show up early September and stay till mid October feeding locally on harvested crops, absolutely fantastic action packed shooting but not the greatest of table fare. I'm hoping this recipe changes that!
It’s also the staging area for American hunters migrating with the birds. My buddy takes all their birds and makes either jerky or uses them in a great curry dish. Biggest thing is you have to cook it like a steak and not over cook it. Also need to eat only the younger ones. Keep the big tough ones for dog food.
@@LordNiakon yep lots of American hunters in my area! I generally lean towards hunting the flights of northern mallards late October but if a snow goose shoot lines up I rarely turn it down.
As a goose hunter myself, more times than not sadly, I am pretty embarrassed in what I see in most goose hunters. Some of the most wasteful people I've seen. Most just breast of a goose out and leave the rest to rot.. 😔
Oof what a brown dish… toss some parsley on there
Remember back in the day when people could like you know like talk and like communicate and like make like sentences and like NOT USE THE WORK LIKE SO MANY FREAKIN TIMES!!!
Damn!
Cool to see William Montgomery before he got into comedy
Mmmm raw poultry
That's why he was so good on Top Chef. Brother can COOK!!
If someone's hunting snow goose and not taking the meat then they shouldn't be hunting them to start with.
Why would anyone shoot 750 geese? Why would anyone even shoot 100 geese?
A lot if the stigma around game came from industrialized farming. Game was poor/backwards people food that was collected. Farm raised meat was what modern people bought. You didn't want to be seen in a city eating hill billy food.
Kevin > Gordon Ramsey
Chuck the taters then all good.
I hate to be that guy but does that look raw to anybody else?
Yeah I would like mine a little more done too. I am a medium steak guy.
Super raw 😬
It appears to be medium rare. These guys don’t cook their game birds as long as most that I’ve seen.
How it is best prepared, med/rare. Makes it more tender but even more importantly keeps it from tasting like liver. Waterfowl is very blood rich meat, like liver. Also very high in cholesterol.
@@karlarrington5362 that final shot the center of the meat looks like the exact same color as when it’s on the cutting board getting de-boned