wanted: Smoked Goose & Pheasant Recipes

[Springer]

I just had a fellow Bird gamer ask me for some recipes & Brines for doing smoked Goose and Pheasants as whole or half Birds.

Who's willing to part with their top secret recipes since i dont have any of my own.

the smoked salmon recipes provided by the fellow HUNTSHOOT.COM'rs were awesome and turned out great.

Thanks in advance.

[open-sights]

Only way i have ever had a pheasant smoked, works real good with suckling pig too. Never smoked a goose though

Wet brined in a plastic bag

2 liters apple cider
crushed garlic
a little pepper

Let sit and marinade for 6+ hours, the longer the better, turnng the bag as often as possible every 1/2 hour.

Take the bird out of the bag and sprinkle with a little course salt.

Smoke with your choice of wood.

Let us know how it turns out whatever you choose for recipes.
I would like to try it with ducks, wild.
OS

Springer, go to the book store and see if you can order in "home book of SMOKE-COOKING Meat, Fish & Game" by Jack Sleight & Raymond Hull. It is published by Stackpole Books.

I have a copy and it has everything in it. There is a whole section on smoked poultry and game birds.

[Gatehouse]

Goose legs can be turned into confit..MMMMMMM...

[Springer]

Thanks Open Sights & Walksalot ! I should put that on the birthday most wanted things list.

Gatehouse ya' ol chef , whats Goose legs into CONFIT .....

I love hunting Geese and i can justify shooting more if i can find a way to make them more Edible.

[Gatehouse]

CON- fee...is how you say it.

Confit is the old way of preserving birds, but happens to be VERY yummy.

Take your duck or goose legs, wash themn off.

Sprinkle with salt and pepper (10gr salt, 5gr pepper per kilo)

Let them season overnight. Pickling salt or coarse sea salt seems to work best.

Now, you need a large pot, preferably with a heavy base.

Add to your legs some whole heads of garlic, sliced through the midsection, some fresh thyme, some bay leaves, and a little white wine.

Toss all the solid stuff toether and put it in the pot. Add enough wine to come up about an inch or 2.

Set the pot on a very, very, very low simmer. Place some sort of lid or plate on the top of the duck legs, so it presses the legs down. You want to keep them submerged in the rendering fat.

What you are doing is rendering the fat from the legs, so that the meat stews in it's own juices. The fat will also act as a seal, allowing you to preserve the meat for months if kept cool.

Simmer very slowly for several hours. You will know when it is done because the meat will begin to fall off the bone. it should be extremely tender.

When done, remove the legs form the liquid and place in a suitable container. I use plastic tupperware stuff, but in the old days they used ceramic crocks. I suggest you put them in several small containers rather than one large one.

Strain the liquid, and discard the garlic,thyme etc.

Pour the liquid on top of the legs, let cool, and the fat will rie to the toip and form the seal. Refridgerate. Freeze if you want to keep it a REALLY long time.

When needed, pull the legs out, toss them in a hot oven to crisp the skin up and heat them, and chow down with your favorite veggies and sauce.

Orange demi glace is the tradiditonal sauce for this, but I use all sorts of sauces (not BBQ or ketchup!!!) and gravies...

It's good cold on sandwiches, too, with dijon mustard.

[RCG]

Originally posted by Gatehouse
CON- fee...is how you say it.......

(not BBQ or ketchup!!!) ...

I hope you're not diss'in french-fry lubricant!

[Gatehouse]

Nope- Ketchup has it's place. It's on fries..

The confit needs a more 'meaty' sauce, though

[SX2]

Hey Spring, I had my daughter do a search on google for duck, goose and pheasant recipes, there are thousands of them, so you can bet the one you are looking for is out there, you just gotta find it, that confit that Gatehouse gave you sounds good, I hope you guys don't mind if I try it, same with the apple cider one open-sights gave you, never thought of apple cider, I've always used red wine, apple cider I think would do well with ducks or geese, the toughest thing I gotta do now is explain to the wife why I had to buy more goose decoys

[Springer]

thats easy enough to explain Andy. I am to cheap to buy any and you can never have enough of em. You got away with a $1000 bucks on decoys last year I am sure you can come up with another excuse this fall.

[SX2]

Cripes Phil!, don't say $1000 bucks, I'll end up having to sleep with them decoys, they'll keep the rain off but they're not very warm!.