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How long do I cook a goose breast in the oven

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#21 ·
And the USDA says to cook beef to 145 degrees internal temp but I prefer mine to be rare-medrare...which is much lower than that Ever had steak tartare? Beef Carpaccio? Sushi? Raw oysters or clams? any raw or barely cooked meats/fish? Yes, one takes a risk when eating these foods... but just because some doctors and/or the government advise against it, doesn't mean you can't safely eat them this way.

The USDA goes above and beyond in their advice on cooing temps. As long as you or the restaurant you're eating at take proper care of the game/meat/fish you wish to eat, cooking things rare-medrare or eating certain things raw, shouldn't be a problem.
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I cook lamb, beef, duck, goose, and pork extra rare to med-rare. I've been eating my meat like this for the last 15 years. A case of the squirts every now and then, but worth it. I like to actually taste the food I'm eating.
 
#23 ·
If you have access to a crockpot, the best recipe i have come across is to put the breast in the crockpot covered with chicken stock and cook for 4-6 hours or until meat falls apart.

Then shred the meat and mix it with mayo, celery, pickle relish and salt/pepper to taste. Its like all dark meat chicken salad.
 
#24 ·
Pulled Brant

Breast out four brant

throw the brant in a crock-pot with an onion (quartered), 1 1/2 cups barbecue sauce, 1/2 cup vinegar, and some garlic, hot sauce, and chili powder. Cook this for about 3 hours or until the meat can easily be pulled apart.

Then remove the brant breasts from the crock pot and put them in a seperate pan. Pull the breasts apart. Remove about 1/2 cup of the liquid from the crock pot then add the brant meat back in with some more BBQ sauce. Heat this back up and enjoy

Best when eaten on a kaiser roll with some cole-slaw


i use this recipe with brant and tried it on geese this year it was excelent but if you are going to use geese dont put any vinigar in as you dont need to kill the fishy taste
 
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shipmate bill
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