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    Mississippi Roast goose

     
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    True Killa'


    Joined: 10 Jul 2004
    Posts: 998
    Location: Vernal, UT

    PostPosted: Wed Dec 28, 2016 1:13 AM    Post subject: Mississippi Roast goose Reply with quote

    Tried this today with a couple of goose breasts..... awesome.

    http://cooking.nytimes.com/recipes/1017937-mississippi-roast
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    Oli'sDuckNutz
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    Joined: 01 Dec 2014
    Posts: 26
    Location: Centennial, CO

    PostPosted: Sat Dec 31, 2016 2:13 AM    Post subject: Reply with quote

    Looks goo, 'll give that one a try. A year or two ago I cooked a couple of goose breasts in the crock pot and they still turned out pretty tough. Do you think the intense heat of the browning makes a big difference here, or maybe I cooked them at too high of a temp for a few hours instead of 6-8 hours on low as this recipe suggested...
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    Wade C
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    Joined: 07 Jul 2004
    Posts: 539
    Location: Wiggins, CO

    PostPosted: Sun Jan 01, 2017 1:58 AM    Post subject: Reply with quote

    Tender comes from long cook times with pretty much all tougher meats. The low part helps keep things from burning. Low and 6-8 hours will be a notable difference than 2-3 on a high heat.

    Try it again on low for a day cook... but it turns out soft enough its hard to keep whole.
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    prairie goose
    Elite Hunter


    Joined: 30 Jan 2007
    Posts: 3889
    Location: Strasburg

    PostPosted: Mon Jan 02, 2017 2:32 AM    Post subject: Reply with quote

    I agree if you cook Goose on low in the crook pot for 8 to 10 hours it will come out tender but will fall apart as you remove it. Topaz The Great has a really good Goosy Q recipe for the crook pot. He feeds it to people who claim to hate all wild game but will eat 3 sandwiches before he tells them what it is, then all of a sudden they say I thought something was funny while wiping the BBQ sauce from their chin.
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    JaDub
    Hunter


    Joined: 29 Sep 2010
    Posts: 154
    Location: Denver

    PostPosted: Mon Jan 02, 2017 5:26 PM    Post subject: Reply with quote

    Pressure cooker at 15 #s for 40 minutes is a lot quicker. Brown first and 1/2 cover the meat with either chicken or beef stock. I also slip a little red wine , seasonings and onions into the pot before covering. Add a sufficient amount of flour into a small portion of the left over juices and you have some pretty darn good gravy. I`m slobber`n just thinking about it.
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    True Killa'


    Joined: 10 Jul 2004
    Posts: 998
    Location: Vernal, UT

    PostPosted: Tue Jan 03, 2017 2:15 PM    Post subject: Reply with quote

    It definitely shreds when you cook it this way but we like that. Makes great sliders and burritos.

    Kevin
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