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 The Wild Geese (1978)
IMDB rating: 6.60
Plot: A British multinational seeks to overthrow a vicious dictator in central Africa. It hires a band of (largely aged) mercenaries in London and sends them in to save the virtuous but imprisoned opposition leader who is also critically ill and due for execution. Just when the team has performed a perfect rescue, the multinational does a deal with the vicious dictator leaving the mercenary band to escape under their own steam and exact revenge.
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Directors: McLaglen Andrew V.
Actors: Burton Richard,Moore Roger,Harris Richard,Kruger Hardy,Granger Stewart,Ntshona Winston,Kani John,Watson Jack,Finlay Frank,Griffith Kenneth,Foster Barry,Fraser Ronald,Yule Ian,Allen Patrick,Drama,Action,War,Adventure,
Anyone have a good recipe for cooking wild goose?
I have roasted them with some sort of wild rice stuffing which is always good, just looking for some new ways.
The geese are skinned, I am too lazy to pluck them lol.
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Wild Goose Breasts with Orange Glaze
4 goose breasts
salt to taste
1 dash dry vermouth (optional)
1 tablespoon grated orange zest
1 orange, juiced
1 teaspoon lemon juice
1 teaspoon brown sugar
1 clove garlic, minced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1/4 teaspoon caraway seeds
Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.
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Smoked Citrus Goose Breast
1/2 cup orange juice
1/3 cup olive oil
1/3 cup Dijon mustard
1/3 cup brown sugar
1/4 cup soy sauce
1/4 cup honey
1 tablespoon dried minced onion
1 teaspoon garlic powder
8 goose breast halves
1 cup hickory wood chips, soaked
Whisk together the orange juice, olive oil, mustard, sugar, soy sauce, honey, onion, and garlic powder in a bowl; place the goose in the marinade; cover and refrigerate 3 to 6 hours.
Preheat a smoker for medium heat, about 300 degrees F (150 degrees C). If you do not have a smoker, prepare a grill for indirect heat. Once the coals are ready, throw a handful of the soaked hickory wood chips on to create smoke.
Place the goose breasts on the grate. Brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. Continue to cook until the juices run clear and reach an internal temperature of 165 degrees F (74 degrees C), 10 to 15 minutes longer.
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Slow Cooker Barbecue Goose Sandwiches
2 tablespoons butter
1 clove garlic, minced
1 small yellow onion, sliced
1 goose breast
1 1/2 tablespoons Worcestershire sauce
2 cups chicken broth
Melt butter in a large saucepan over medium heat. Add garlic and onion and saute for 5 minutes. Add goose breast and brown on both sides for about 5 minutes, or until browned.
Place goose breast in slow cooker and add Worcestershire sauce. Add chicken broth to cover (approximately 2 cups) and cook on High setting for 6 to 8 hours, or until meat falls off bone. Shred with a fork and mix with your favorite barbecue sauce.
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CheddarCheese | Oct 09, 2009
That reminds me off this place in hell (imaginary place) where you take the place of the goose and it lets you burn yourself. =D
lol
lol http://www.youtube.com/watch?v=VG7zAscAT po
lol
=D
Kaevmon | Oct 09, 2009
BBQ GOOSE
Boil goose until tender (3-4 hours). Change water every hour. Take meat off the bones.
Prepare Chesapeake Bay Barbecue Sauce:
1/4 cup butter
1 jar good spaghetti sauce
1/2 cup Dark Brown Sugar
1 lemon (juiced)
1 tsp. Worcestershire sauce
1 small onion (finely chopped)
1 bell pepper
Salt, pepper, garlic powder, to taste
Put meat in sauce and heat 30 minutes at 200 degrees.
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CINNAMON BAKED WILD GOOSE
1 wild Canadian goose
Salt, pepper
1 tbsp. Sugar
1 tbsp. cinnamon
1 tbsp. ginger
1/2 cup olive oil
3/4 cup cooking sherry
Sprinkle salt, pepper, sugar, ginger and cinnamon over entire goose. Rub into skin. Combine vinegar, oil, and sherry. Pour over goose with breast down. Bake for 40 minutes at 450 degrees with top on roasting pan. Take top off; broil 8 minutes. Turn goose breast side up and broil 8 minutes.
SAUCE: Pour off oil, add flour to make a very thin sauce. Pour over thinly sliced goose.
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STUFFED GOOSE
One wild goose
Giblets from goose
4 cups bread crumbs
2 med. onions
2 apples, diced
1/4 tsp. sage
1/4 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
1 tbsp sugar
1 cup sherry
Cook giblets until tender; reserve liquid. Chop giblets and add to bread crumbs, onions, apples, and seasonings. Add liquid from giblets to moisten stuffing. Place goose in roasting pan and roast for about 20 minutes per pound of goose at 350 degrees. Baste often.
Pour off fat. Deglaze pan with sherry. Add some salt and pepper to correct seasonings. This makes 6-8 servings.
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yssirhcx | Oct 09, 2009
Here’s one from a vintage French cookbook.
Oie a la Moutarde (Goose with Mustard)
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Chop the goose liver with shallots, bay leaf, parsley, chives, thyme and basil (or as large a selection of fresh herbs as available); season, and use as part of your stuffing. Stuff the prepared goose, prick the skin all over with a fork and roast the bird on a rack in a roasting pan in a 350 degree oven for 20 mins. per pound. Spoon off the fat in the pan fro time to time during cooking.
Fifteen mins. before completion, transfer 2 tblsp. fat from the pan to a saucepan and set asside; pour off all remaining fat. Stir 1 heaping tbsp Dijon mustard into the pan juices and smear the goose thoroughly; sprinkle with soft bread crumbs and return to finish cooking. Turn up the heat to help brown it.
Stir one heaping tbsp. flour into the reserved fat to make a roux. Cook to slightly brown, then add 1-2 tbsp lemon juice, 1-2 tbsp Dijon mustard and 1 cup skimmed chicken stock. Use this sauce on the side.
Leann C | Oct 09, 2009
My take is that it might’ve been to your advantage to have "plucked" them as the skin acts as a great flavoring agent (high fat content = "self basting" helping it to prevent the bird from drying out during the roasting process. Well, no matter done is done and you’ll have wonderful geese on your table in no time.
What you can do is to try using the French technique known as a "Confit" (Pronounced: "con-fee"). It’s really great and well worth the efforts. Here’s a link to some background info & a recipe (item #2 in the Reference section: How to make confit…) Note that the recipe calls for 8 C. of rendered duck fat but you can use rendered goose fat. Both items can be found in gourmet grocery stores. And if all else fails, a good extra virgin olive oil can yield some good results in a pinch. Enjoy.
punchie | Oct 09, 2009