GOOSE OR DUCK FINGER STEAKS
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
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
IDAHO STYLE FINGER STEAKS
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
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
TERIYAKI FINGER STEAKS
Make and share this Teriyaki Finger Steaks recipe from Food.com.
Provided by Jazz Lover
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients.
- Trim fat from steak and slice across the grain into 1/2-in. strips.
- Add the beef to bag; seal bag and turn to coat.
- Refrigerate for 2-3 hours.
- Drain and discard marinade.
- Loosely thread meat strips onto six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 7-10 minutes or until meat reaches desired doneness, turning often.
Nutrition Facts : Calories 54.2, Fat 2.4, SaturatedFat 0.2, Sodium 710.3, Carbohydrate 7, Fiber 0.3, Sugar 5, Protein 1.2
ROASTED WILD GOOSE OR DUCK
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
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
GOOSE (OR DUCK) RILLETTES
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
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 :
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