THE GREATEST GOOSE RECIPE EVER! | High Prairie Kitchen

[@tyorme]

This is now my favorite way to eat goose. Thanks for sharing.

[@HighPrairieSportsmen]

No problem!

[@nickmantello8702]

Crazy good never thought of making it like this was looking for a new recipe happened to stumble on this one thanks

[@HighPrairieSportsmen]

It's delicious

[@nickmantello8702]

Yes I. Brought some at work co workers loved it @@HighPrairieSportsmen

[@danielfisher9344]

I slice my uncooked breast and do that in the skillet with salt, pepper, and garlic after they come off the heat. Takes about two minutes pur side and you are right: Delicious! I'll have to give your recipe a try though. Looks great! Thanks

[@HighPrairieSportsmen]

It's tasty!

[@karennoel4906]

Goodness!!! That was thee best goose I have ever eaten!!!! Thank you for this. xoxo

[@HighPrairieSportsmen]

Happy to hear it!

[@FowlAssassinsOutdoors]

My mouth was watering just watching this! Looks amazing

[@HighPrairieSportsmen]

Fowl Assassins Outdoors it is so good.

[@chrisryan9277]

Just made this, the kids devoured it all!

[@HighPrairieSportsmen]

Glad to hear it!

[@kathymiller8324]

Loved it! I usually make goose stew but this is so much easier!!

[@HighPrairieSportsmen]

Happy to hear it!

[@DavidKozinski]

Looks amazing! Trying this after the holidays. Merry Christmas.

[@HighPrairieSportsmen]

Merry Christmas! Hope you like it!

[@c.r.edmister5223]

*I would recommend letting the breast rise to room temperature before grilling. The recipe looks good though. I will be trying it this year.*

[@HighPrairieSportsmen]

Thanks! I'll have to try that.

[@WhoGitDaBiscuit]

Great video. Quick & to the point. Great save on the suicidal breast! 👍

[@HighPrairieSportsmen]

Thanks!

[@timgeist1450]

Just had goose for dinner, yum!

[@HighPrairieSportsmen]

Nice!

[@DeeplyDrivenOutdoors]

I need some good goose recipes. I've never been able to make them taste great.

[@HighPrairieSportsmen]

This is hands down the best way I've found to cook them. I've got some other ones I'm coming out soon.

[@michaelbuckman79]

Try pressure cooking them works out amazing also. This is a great recipe only thing I add is mustard to the marinade.

[@HighPrairieSportsmen]

@@michaelbuckman79 I'll have to try that.

[@michaelwilhite1554]

I do a pumpkin chili with my geese that my family loves, also pepperoni sticks are amazing

[@nerveangel1666]

Dude! That looks really good! Does this work for all types of geese?

[@HighPrairieSportsmen]

NerveAngel for cans and specks definitely. Not sure about snows.

[@snowblind9065]

@@HighPrairieSportsmen having just used your recipe for some Alberta springs snows i can tell its a 100 percent a hit with my family..your sauce was great on both the bird and the potatos i spiced it up with Dijon mustard and another shot of horseradish. well done.

[@HighPrairieSportsmen]

@@snowblind9065 Glad to hear they liked it!

[@Johnsson341]

We've been killing some geese around Lincoln lately, I'm going to give this recipe a try

[@HighPrairieSportsmen]

Johnsson341 Hopefully you like it!

[@zakattack467]

How long do you soak in salt water?

[@HighPrairieSportsmen]

I've done this on fresh birds. Other times I just soak in regular water for a few days, changing it out. Never used salt water.

[@konstantinivanov1986]

Let them rest for 10 mins before cutting them and your juices won't run out as much I promise.

[@HighPrairieSportsmen]

Good to know!

[@tarasbulba3190]

Try this, you will be pleased! 😋👍

[@HighPrairieSportsmen]

Glad to hear you like it!

[@anthonygould6865]

good recipe youngster. thanks for the download. there are geese here but can't shoot them bastard. just ended my sisters geese who was the terror of the county, lol. am native american, fool blooded. have been looking for a recipe for that damn bird? that is a good recipe, thanks for the download.

[@HighPrairieSportsmen]

Thanks! Appreciate it!

[@anthonygould6865]

@@HighPrairieSportsmen served my country 12 years in the military, combat veteran. fool blooded, well that is an expressed state of mind, am full blooded Navajo from 4 corners, that's where 4 states join, Arizona, Utah, Colorado, And New Mexico. am 54 years old now. yes you are most welcome.... thank u for the recipe.

[@snakeriverfisher]

@@anthonygould6865 i thought it was a funny comment thanks for your service

[@craigmcfadden6538]

The number 1 thing you absolutely have to do with wild waterfowl,is purge all the blood out. I soak mine in water for 3 days ,changing the water daily. Second I salt/ sugar brine ( 50/50) for 3 days. Now it will taste like something edible. Your all welcome.

[@snakeriverfisher]

i stopped hunting water fowl because it always tasted like rotten liver, ill have to give it a try again, not hunted much in the last 30 years, be 60 this year, uugghh

[@HighPrairieSportsmen]

@@snakeriverfisher definitely soak them and cycle the water every day or so. You can also soak them in Coke. It makes them more tender and adds a little sweetness

[@orionpetrie1063]

“you can’t even tell, what it is” 😂😂😂

[@HighPrairieSportsmen]

😂

[@lakerdigital]

Anybody else jump @3:09?

[@HighPrairieSportsmen]

Almost lost it 😂

[@Good_apollo76]

I cant believe you cooked those for 18 minutes on high on the grill and it was still medium rare. Am I hearing that right???

[@HighPrairieSportsmen]

Not near that long. Only a few minutes on each side

[@RoscoWolf2]

@@HighPrairieSportsmen I think Harry is referring to where you said "cook the breast for 8-9 minutes a side" I was a bit perplexed. Def gonna try that marinade and dippin sauce! I tried some Canada goose breast with just Sea Salt, pepper and garlic powder with olive oil in a pan...Hot dang it was good

[@HighPrairieSportsmen]

@@RoscoWolf2 ahh that makes sense. My old grill wasn't the best and took longer to cook stuff. New one only takes a few minutes on each side depending on the size of the breast (mallard, cackled, large goose, etc)

[@ol6374]

Ps good video and nice eating kids loved it..

[@HighPrairieSportsmen]

Thanks! Glad y'all like it.

[@ol6374]

Easiest way for a american to pronounce the sauce is Wooster sher sauce

[@HighPrairieSportsmen]

Haha it's a tough one for sure

[@zakattack467]

Huh I tried this today.. had to keep them on the grill for a long time. Maybe it was because this was a giant 42 lb honker

[@HighPrairieSportsmen]

If they're bigger, they'll take longer

[@gregriley8548]

Do you own a crockpot?

[@HighPrairieSportsmen]

Yes

[@iceholepower8012]

GBR!

[@HighPrairieSportsmen]

GBR!

[@snakeriverfisher]

too bloody for me, does it taste bad if its cooked a bit more,??? my wild ducks always tastes like liver

[@HighPrairieSportsmen]

I've gone medium well and it still tastes fine. Just a little tougher

[@PTTHOR]

Cool recipe but watching him measure ingredients and slice on a plate while holding a knife that way all made me cringe a bit...

[@HighPrairieSportsmen]

Never have I been criticized on my measuring and knife-holding skills 😂

[@PTTHOR]

@@HighPrairieSportsmen It's just me, I cook and proper knife skills are one of my things . Good video anyway

[@DuckGunChronicles]

why do you look like you are 16....

[@HighPrairieSportsmen]

That's what happens when you shave