I can find plenty of recipes for a GOOSE. I’m having problems finding recipes for goose BREAST. Why my brother tossed the rest of the bird is beyond me, but that’s all I have.
C’mon, guys, don’t let me down here. . .show off your mad cooking sk1llz so my brother doesn’t think I’m actually wasting my time in front of this computer. 
Give this a gander. . .
Bad pun, good recipes. 
Not what I was looking for, though. I’ll have to wait til my brother actually hits something else; too many good recipes for whole goose out there.
Any recipe for duck breast can be used for goose breasts. I burned myself really badly last week whilst doing the following:
Score the skin on the goose breast. Season with a load of freashly ground black pepper and a little salt. Heat a load ob butter in a frying pan until it’s about to burn, as you would for a steak. Put in your goose breasts with the skin down, and leave that for about 4-5 minutes until it’s golden brown and crispy (I’m scaling the time up from duck to goose, but it’s just a guideline anyway. Then turn it over and cook for about twice as long. Leave them to stand for five minutes, then cut the breasts into slices. Return to the frying pan, remove some of the vast amounts of goose fat with a spoon, and in what’s left, pour a glass of Cognac and set it in fire (it’s fun too!). Pour in some cream, mess around with some salt and pepper until it suits you.
The reason for which your brother threw away the rest of the goose is that it takes about two hours to pluck one of the buggers, and if it’s a wild goose, about 80% of the meat is in the breasts anyway. To remove the breasts you just pluck the breast which is the easiest part, slide a knife down both sides of the breastbone, follow around the ribcage and you have two lovely goose breasts in under ten minutes.
Yow! Ok, I didn’t know that last bit. This is his first year with a goose license . . . venison, pheasant, fish, bear - all that I’ve done before. Goose is new.
Your method sounds good! I’ll go with that for dinner later this week. Thanks!
Ah, an important point. As the fat melts, and these things are lardy devils, the fat in the pan will mostly be goose fat, not butter. It burns at a much higher temperature than butter, which means that you really don’t want to spleash yourself with it. Now if I had remembered that the other day, I wouldn’t have a bloody great swathe of raw flesh on my wrist right now.
What do you do with bear? What does it taste like?
Sorry for the bump; have been away for a while.
The last bear we had was turned into steaks and roasts, mostly. Similar to beef but not nearly as tender, so it needs a bit more care. I marinated the steaks in balsamic vinegar and Worchestershire sauce and garlic and. . .some other stuff, but I can’t remember what anymore. . .then tossed the whole casserole dish in the oven til it was done. Nuked the leftovers and they were even better.
Roasts are just roasts - stick them in a crock pot with water and vegetables and seasoning.
Correct me if I misunderstood but it sounds to me as if you cut the bear into steaks, overwhelmed whatever flavour they may have had with Worcester sauce and vinegar (garlic’s fine, it’s a the alium of Jesus), and then casseroled them!!! And then microwaved the leftovers…
I disagree that pot roasts are just pot roasts, there’s a world of difference between a good one and an adequate one. Have you tried really roasting it, like you would a joint of beef or lamb (i.e. cooking it purely by oven heat)?
I’m just curious because bear isn’t a meat that I’m likely to encounter anytime soon.
I’m not inclined to assist anyone who uses a Pat Buchanan slur for my country.
:mad: :mad: :mad: :mad: :mad:
I never said I was a good cook. 
When I said “not nearly as tender” I meant it. Do a Google search for bear recipes - here’s a good example. Bear meat is not filet mignon and the meat does not soak up the marinade. The end product just hinted of Wor. sauce and vinegar.
As for roasts. . .Yes, I’ll cook a beef roast in the oven, and they come out divine. Bear’s a different animal, though.
Norther Piper:
:o :o :o :o :o :o :o
I’m very sorry. I had no idea that was a Buchanan thing. I first heard the term from a Newfoundland friend and we use it on each other all the time. No offense was intended.
Do you hang the meat for any length of time before eating it like you do for beef or other game? You never know when knowing this stuff could come in handy.