Moose Droppings

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Radio Show Notes for 31 Aug 2007

Sep 03, 2007 @ 08:15 pm by Moose

Well I hope everyone caught my first radio show this past Friday. If not check out the Pod Cast that is now available. My first show we covered the opening of Dove Season as well as the residential goose season. I promised to post up my Apple BBQ Goose Recipe so here goes.

First off we do not pluck the geese we skin and breast the meat out as a boneless cut. Geese come in a wide variety of sizes so you’ll have to adjust cooking times to the size of the geese you have.

Take the boneless skinless goose breasts and put them in a roasting pan with about ¼ inch of apple cider vinegar in the bottom of the pan. Then cover the tops of the skinless goose with strips of bacon. Put the goose in a pre heated oven (375) and let cook till done but not overly down. For me this is usually about 45 minutes.

BBQ Sauce
Jar of Apple Jelly
Bottle of Hickory BBQ Sauce
½ cup of Apple cider vinegar

Mix all together in sauce pan heat slowly stirring often till all the jelly is melted and everything blends together.

Take cooked goose out of oven drain off greases remove bacon and discard. You’ll still have small amount of grease in the pan but that’s fine you just want to dump the majority out. Allow the goose to rest for about 15 minutes and to begin to cool so it is easier to slice. Then slice it up like a roast and then return the slices to the roasting pan. Pour the BBQ sauce over the meat cover the pan with tin foil and return to the oven. Turn the oven down to 300 and leave it in for an hour. I’ve served this and people swear its beef roast or deer roast. No one guess its Canadian goose.

I hope everyone had a safe Labor Day Weekend and be sure to tune in Friday at 1pm for Moose Droppings the Radio Show.