"Jack Schidtョ" wrote in message
om...
"Jack Curry" Jack-Curry wrote in message
news
Went huntin' in Louisiana this weekend and have some speckled belly
geese
to
cook, which is a first for me. Have any of you ever smoked a wild
goose?
I don't know nuthin' about cooking a goose, so all suggestions are
welcome.
Jack Curry
I've found they're not as fatty as the barnyard variety but still benefit
from low and slow cooking, to let the smoke do its magic and to render
some
fat out (save), followed by amping up the temp considerably for the last
ummm....errr.....half hour? hour? (Helps with the skin). Fruit wood is
good, but hickory or maple does a great job as well.
Save the fat!! It's a really good high temp frying medium that adds
flavor.
Think 'schmaltz' and not the Lawrence Welk kind.
Jack
PS One more thing....you'll know when your goose is cooked.
I must concur with what Jack says. I cooked a goose a couple of years back
and made the mistake of cooking it at too high a temperature. The meat
released all of its fat too early in the cooking process and I ended up with
precious little meat remaining attached to the bones!
The goose fat is the creme de la creme as far as fats go. It is cholesterol
free and (allegedly) does not contain any saturates therefore making it
healthy. (So I read in a cooking magazine recently)
It works great while cooking roast potatoes.
Good luck
Graeme
(Whats good for the Goose, is good for the Gander)