doc holiday13
WKR
Well not sure how many people in here are like me and just like to watch birds fold up after taking a shotgun blast. But needless to say during hunting season, I don't have much time to prepare meals soon after harvesting them, so they generally get vacuum sealed and thrown in the freezer. 2 or 3x now the wife has asked me to cook up the goose meat in the freezer because she's messed it up her last 2 attempts. She even threatened to feed the dogs.
Saturday I pulled every last bit of it out of the freezer to thaw and headed to the garden to pull some herbs. I didn't actually measure everything out but I can get you in a ballpark for this recipe. It was ~7# of trimmed goose breast. I say roughly because i cooked some up and had 5# i packed in tubes and froze for later.
7# goose breast cut into whatever strips you deam appropriate for your grinder
1/8 cup sea salt/himalayan salt
8oz red wine. Preferrably a cabernet sauvignon
3 heads of garlic minced .. Not cloves.. I used 3 heads of garlic which probably equates to probably 25 cloves
~1/8 cup of tallow so the meat doesn't dry out when cooked
1/4 cup Herbs de Provence- This part is a guesstimate. All the herbs were fresh from the garden and we used A LOT. Dried however it was probably around 1/4 cup. If you're following this recipe and using dry ingredients I would suggest cooking a very small amount of the grind and seeing how much you might want to adjust
I threw the unground meat and seasoning into a bowl, hand mixed and ran through the grinder 2x with a 4.5mm grind plate(i think its a 3/16 plate)
The 2nd grind was just to more thoroughly mix the seasoning into the meat. I don't use a meat mixer
Needless to say.. These turned out completely off the wall delicious when paired with a fresh pasta and fresh tomato sauce. The wife has regained confidence to cook with this concoction
Saturday I pulled every last bit of it out of the freezer to thaw and headed to the garden to pull some herbs. I didn't actually measure everything out but I can get you in a ballpark for this recipe. It was ~7# of trimmed goose breast. I say roughly because i cooked some up and had 5# i packed in tubes and froze for later.
7# goose breast cut into whatever strips you deam appropriate for your grinder
1/8 cup sea salt/himalayan salt
8oz red wine. Preferrably a cabernet sauvignon
3 heads of garlic minced .. Not cloves.. I used 3 heads of garlic which probably equates to probably 25 cloves
~1/8 cup of tallow so the meat doesn't dry out when cooked
1/4 cup Herbs de Provence- This part is a guesstimate. All the herbs were fresh from the garden and we used A LOT. Dried however it was probably around 1/4 cup. If you're following this recipe and using dry ingredients I would suggest cooking a very small amount of the grind and seeing how much you might want to adjust
I threw the unground meat and seasoning into a bowl, hand mixed and ran through the grinder 2x with a 4.5mm grind plate(i think its a 3/16 plate)
The 2nd grind was just to more thoroughly mix the seasoning into the meat. I don't use a meat mixer
Needless to say.. These turned out completely off the wall delicious when paired with a fresh pasta and fresh tomato sauce. The wife has regained confidence to cook with this concoction