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Tennessee Hunting Forums
Waterfowl & Other Winged Interests
Goose breast.
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<blockquote data-quote="Granddaddy" data-source="post: 5026275" data-attributes="member: 471"><p>Specklebelly geese are great plucked whole or breasted out. Like any waterfowl, DON'T OVER COOK. Breasted out they can be cooked just like mallards. I prefer to clean the breasts well, marinade in Moore's for about an hour then cook on medium heat grill (350) 3-4 minutes per side (less for ducks). Great with pepper jelly & wild rice. Marinade Canada geese breasts longer but don't over cook. Snows are best cooked with fresh veggies until veggies are tender, then throw out the goose & eat the veggies. Any ways to make Snows edible aren't worth the effort IMO.</p></blockquote><p></p>
[QUOTE="Granddaddy, post: 5026275, member: 471"] Specklebelly geese are great plucked whole or breasted out. Like any waterfowl, DON'T OVER COOK. Breasted out they can be cooked just like mallards. I prefer to clean the breasts well, marinade in Moore's for about an hour then cook on medium heat grill (350) 3-4 minutes per side (less for ducks). Great with pepper jelly & wild rice. Marinade Canada geese breasts longer but don't over cook. Snows are best cooked with fresh veggies until veggies are tender, then throw out the goose & eat the veggies. Any ways to make Snows edible aren't worth the effort IMO. [/QUOTE]
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Tennessee Hunting Forums
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Goose breast.
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