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i need two great recipes

Posted: Sat Oct 19, 2013 8:10 pm
by WillieELk78GSP
So I first have pheasant and would like to make stew, and thoughts? And I also have goose that I would love to try I have never eatin goose before but with the luck I had today duck hunting came home with 2 geese we got 4 total, I breasted them already. So maybe just do it like a stake or maybe something else?

Re: i need two great recipes

Posted: Sat Oct 19, 2013 8:26 pm
by nikegundog
IMO pheasant is far to good to waste in a stew, so many better alternatives.

As for breasted goose, we split the goose breasts and marinate them overnight in a zip lock bag and grill them:
1/2 c vegetable oil
1/2 cup soy sauce
1/2 cup lemon
1 Tbsp Worcestershire sauce
garlic
pepper

* Do not overcook.

Re: i need two great recipes

Posted: Sat Oct 19, 2013 8:54 pm
by duckn66
I'll split them (goose breasts) and marinate over night in Italian dressing. Grill medium. Puncture the goose breasts real good with a fork to allow the dressing to penetrate even more.

Re: i need two great recipes

Posted: Sun Oct 20, 2013 12:03 pm
by WillieELk78GSP
nikegundog wrote:IMO pheasant is far to good to waste in a stew, so many better alternatives.

As for breasted goose, we split the goose breasts and marinate them overnight in a zip lock bag and grill them:
1/2 c vegetable oil
1/2 cup soy sauce
1/2 cup lemon
1 Tbsp Worcestershire sauce
garlic
pepper

* Do not overcook.

Thanks for the recipe, so what are you thinking about for a pheasant recipe?

Re: i need two great recipes

Posted: Sun Oct 20, 2013 4:30 pm
by Sodey
I will second Nike's marinade for goose. I follow a similar marinade. I cube the breasts, marinate over night, then I wrap them in a small strip of bacon and grill. Even people who don't care for wild game, love it. The pheasant will be good prepared any way you'd cook chicken. I often use it in wild rice soup, pot pies, stuffed. The possibilities are endless. Congrats on a good harvest!

Re: i need two great recipes

Posted: Mon Nov 11, 2013 1:53 pm
by millerms06
I know this is a couple of weeks old but this is what I have been doing with my pheasant:

BBQ pulled pheasant
Two birds (breasts boned and skinned)
Add any BBQ rub you like (I use a Memphis style rub)
Let meat sit in the refrigerator for an hour or two
Preheat oven at 350
Take a casserole dish and put in 1 tablespoon of olive oil
Butterfly each breast half, season meat lightly again and place in the dish
Tinfoil the top and cook for fifteen to twenty minutes
Pull out the oven and shred meat with a fork
Add your favorite sauce (I use a little bourbon glaze and a smoky BBQ sauce)
Add a 1/3 of of green pepper chopped fine and a 1/3 of a shallot
Cover and put back in the oven for another five to ten minutes.

All you need is cole slaw, a pickle, and a bun and you have a sandwich!

Gooseburger
Put the goose breasts (2 birds) in the meat grinder twice (coarse then fine): helped remove the tougher connective tissues I couldn't butcher out.
Add salt, pepper, garlic powder, onion powder, ground mustard, and paprika.
Mix and put it in the fridge for an hour.
Mix in a pound of ground pork and run it again through the grinder on fine. I easily got twelve hamburger bun sized patties out of the mix.

Got my mom to eat one and she actually liked it. This is a lady who never ate any game we brought home.

Re: i need two great recipes

Posted: Mon Nov 11, 2013 2:08 pm
by ckirsch
For those looking for another way to serve pheasant, give this a try. My family can't get enough of it…..

White Pheasant Chili

Fry up one or two diced pheasant breasts in olive oil, S&P to taste

In a large sauce pan:

2 cans chicken broth
1 cup half & half
2 cans Mexi-Corn (with red & green peppers)
2 cans Great Northern Beans
2 Tbsp butter
3 Tbsp flour
Green onions

Stir everything in saucepan - add pheasant
Cook at medium heat for 30 minutes
Simmer until ready to eat
Add a dash of lime juice when ready to serve

Re: i need two great recipes

Posted: Mon Nov 11, 2013 6:50 pm
by SD44
After I breast them out, pheasant and goose, I will filet the breasts in half. I will take cream cheese and jalepenos and put in between the two halvess. Then wrap the two halves together with a piece or two of bacon then throw on the grill. The bacon will keep the meat moist and add a little flavor.

Another option is to add chorizo to the cream cheese if your are looking for more flavor.

We also like to marinate the goose breasts in a teriyaki marinade over night, the longer the better, throw on the grill but don't over cook. Slice them up thin and add them to some flour tortillas along with some purple cabbage. Make some great goose tacos.