A Day of Remembrance
There won’t be a radio show this week because of my schedule the last few days. As I posted before my friend Darlene Wyrick passed away unexpectedly this week and in addition my wife’s Uncle Woodrow also died this week.
Mr. James Woodrow Adams
September 17, 2008Godwin, NC: Mr. James Woodrow Adams, age 84, of 6175 Bluman Road died Wednesday at Wake Medical Center in Raleigh. Funeral Services will be at 3:00 PM Friday at Stone’s Creek Advent Christian Church in Benson. Officiating will be Rev. Doug Abel. Burial will follow in the Church Cemetery.
Mr. Adams was born February 14, 1924 in Johnston County to the late John Quincy and Mancy Lee Adams. He was also preceded in death by a brother, Pinkney Adams. Mr. Adams was a farmer and a volunteer fireman with the Godwin-Falcon Fire Department. He served in the U. S. Army Infantry during World War II and was a member of the American Legion Banner Post 109. Mr. Adams was a member of Stone’s Creek Advent Christian Church where he served as a deacon and an elder.
Mr. Woodrow was a great man, loved to fish and always talked to me about my latest hunting adventure. A number of years ago I brought BBQ Goose to the family gathering and he absolutely loved it. From that day on just about every time he saw me he asked me when I was going to bring him some more. I killed some on opening day and froze them with the plan to cook him some when he got out of the hospital. Mr. Woodrow will be missed and whenever I cook geese I’ll have fond memories of him. In honor of him here is my goose recipe.
My recipe for Apple Hickory BBQ Goose
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 (internal temp of 165’f)
BBQ Sauce
Jar of Apple Jelly
Bottle of Hickory BBQ Sauce
½ cup of Apple cider vinegar
Mix all together in saucepan 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 guesses its Canadian goose.
Radio Show will return next week
Story by Dan McLaughlin AKA Moose
It certainly has been a tough week.
My condolences to you and your wife.
Comment by Rick — September 20, 2008 @ 8:11 am
Hey Moose,
I tried your Goose Recipe and I took the breast meat from two geese and cooked it almost exactly as you wrote but since I did not have any Apple Jelly, I used Apple Sauce, about 3 cups of apple sauce and 1 container of Honey BBQ sauce and slow cooked it and mmmmmm TASTY!!!!!!!
Thank you for the great idea!
Kevin
Comment by HuntingLife — September 22, 2008 @ 2:50 pm
Glad you liked it never thought of using apple sauce. Many people have a negative view of eating geese because of the way it was prepared the first time they tried it or someone told them how bad it was. I was in that camp so I had to figure a way to prepare it that I and my family could enjoy eating them. I think one of the biggest mistakes made when cooking any game meat is over cooking it and then it’s not very enjoyable.
Comment by Moose — September 24, 2008 @ 6:53 am