Goose Or Duck Finger Steaks Recipes

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GOOSE OR DUCK FINGER STEAKS



Goose or Duck Finger Steaks image

A friend shared this batter recipe with me when we lived in Idaho. As a newly married cook, I wasn't quite sure what to do with goose and duck breasts. I've also used it on venison, but think the fowl is much better. This is probably not as healthy as some wild game recipes, but fun and tasty for a change!

Provided by JustJan

Categories     Wild Game

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 egg
1 cup milk
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
2 lbs goose, breasts or 2 lbs duck breasts

Steps:

  • Cut goose or duck breast into finger size strips. Set aside.
  • Combine batter ingredients until smooth.
  • Add finger steak pieces, stirring to coat with batter.
  • Marinate in batter 20 minutes to 1 hour.
  • Deep fat fry a few pieces at a time so that they won't stick together, until browned and floating.
  • Remove with slotted spoon and drain on paper towel.
  • Serve with seafood cocktail sauce for dipping.

Nutrition Facts : Calories 307.2, Fat 16.3, SaturatedFat 5.5, Cholesterol 98, Sodium 524.1, Carbohydrate 18.4, Fiber 0.6, Sugar 0.2, Protein 20.4

GOOSE (OR DUCK) RILLETTES



Goose (Or Duck) Rillettes image

Shredded goose (or duck) meat. This is a wonderful French staple, used as an appetizer, snack or lunch, and served on slices of crusty baguette or crackers. I use the carcass from a roast goose or duck after we've served it for a meal; it's a great way to make use of every last delicious morsel of the bird.

Provided by RiverRat

Categories     Spreads

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 6

1 goose carcass (including the giblets, wings, and pieces of skin and fat)
cubed pork belly (optional)
salt
pepper
clove
bouquet garni

Steps:

  • Break up the carcass and place it with the other parts and the cubed pork in a large pot with a cupful (or more, as necessary) of water. Add the seasonings, cover, and cook very slowly, stirring often, for at least 2 1/2 hours.
  • When the meat separates easily from the bones and the liquid has almost evaporated, remove the bones and tear the meat into short strands with your fingers, mixing it well with the fat, skin and giblets. The texture should be coarse and with separate threads, rather than more homogenized like a pâté.
  • Fill small baking or custard dishes with the mixture and any remaining liquid, leave it to cool, and then cover it with a layer of goose or duck fat. I use small containers which will each serve two to four people as an amuse-bouche before a meal. They can be frozen.

Nutrition Facts :

ROASTED WILD GOOSE OR DUCK



Roasted Wild Goose or Duck image

This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.

Provided by Kitten

Categories     Meat and Poultry Recipes     Pork

Time 4h10m

Yield 10

Number Of Ingredients 16

1 (12 pound) whole goose, skinned
2 sticks cold butter, cut into small pieces
1 ½ cups fresh cranberries
½ cup raisins
1 large orange with peel, chopped
1 medium onion, chopped
1 large apple - peeled, cored, and quartered
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon minced garlic, or to taste
1 bay leaf, broken into pieces
salt and ground black pepper to taste
kitchen twine
2 sheets aluminum foil
1 pound bacon

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
  • Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
  • Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
  • Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
  • Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.

Nutrition Facts : Calories 871 calories, Carbohydrate 15.2 g, Cholesterol 235.2 mg, Fat 65.7 g, Fiber 2.3 g, Protein 53.5 g, SaturatedFat 26.6 g, Sodium 623.3 mg, Sugar 10 g

IDAHO STYLE FINGER STEAKS



Idaho Style Finger Steaks image

Make and share this Idaho Style Finger Steaks recipe from Food.com.

Provided by Loren M Z

Categories     Deer

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 egg
2 cups buttermilk
2 tablespoons grill seasoning
1 1/2 lbs boneless beef sirloin steaks, cut into 2 1/2 x 1/4 inch strips
2 1/2 cups all-purpose flour
2 teaspoons garlic powder
salt and pepper
3 cups canola oil (for deep frying)

Steps:

  • * 1. Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
  • * 2. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
  • * 3. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
  • * 4. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

Nutrition Facts : Calories 2187.9, Fat 194.2, SaturatedFat 23.8, Cholesterol 171.7, Sodium 238.2, Carbohydrate 66.6, Fiber 2.2, Sugar 6.5, Protein 46.3

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