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Here is a nice little specklebelly goose recipe to try after you have bagged all your trophy specks that you’re going to get mounted. Just in case you had not realized, not only is the White Fronted goose a real trophy bird they are also one of the best geese for table fair. But before I give you the recipe I need to tell you how to debone your goose.
After you have plucked and drawn your goose clean and rinse the goose making sure all of the pin feathers , entrails and shot have been removed. If you are finding pin feathers that you can’t remove, a small hand held propane torch can be used to sear anything that remains, use caution not to burn skin causing shrinkage. Also remember to always Wash your cutting board with warm water and soap after deboning to avoid contaminating other food you prepare and Keep raw goose, or any poultry, refrigerated at all times and all uneaten fowl or re-refrigerated immediately after it’s prepared.
Needed items: a Cutting board ,Boning knife or sharp paring knife.
- Place the specklebelly goose on a chopping board with the breast side down.
- Make a slice down the length of the back of the goose from the neck to the tail with a sharp knife. Use short sharp strokes with the knife close to the bones to carefully cut the flesh away. Follow along the ribs to the top of the breastbone.
- Use the point of the knife to “pop” the ball and socket joints out where the wing and thigh bones attach to the carcass. Repeat with the other side of the bird. The flesh will now only be attached along the ridge of the breastbone Cut this carefully and pull gently to separate the breastbone from the flesh, as the skin tears easily.
- Remove the thigh bones by scraping the flesh from the bone then cut around the skin at the base of the leg and pull the bone out. Chop the wing tips completely off and use the same process to remove the rest of the wing bone. Reposition the wing and leg meat so that the skin side is out.
5) The deboned goose is now ready for the next stage of preparation or to be stored in the refrigerator.
Syrup Sausage Preparation:
- 3 cups maple syrup , golden eagle sopping syrup or your favorite syrup.
- 2 (16-ounce) package ground smoked sausage
- Place in large skillet over medium heat and add the syrup. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Sausage can also be cooked in a crock-pot on low for 2 hours.
Roosted Syrup Sausage Stuffed Specklebelly Goose:
- one cleaned – deboned specklebelly goose
- 2 pounds prepared syrup sausage
- 4 cups soft breadcrumbs
- ¾ cup chopped celery
- ½ cup finely chopped onion
- Ensure the sausage meat is at room temperature, place it in a large mixing bowl Add the breadcrumbs, chopped celery, chopped onion (if you wish to use). Season with a pinch of salt and pepper and mix gently.
- Place the goose breast-side down and remove any excess fat and sinews. Place a roll of the stuffing down the center of the goose between the breast fillets and close cavity with skewers; truss. Lift wingtips up and over back, tucking under bird securely. Fold neck skin under, and place goose, breast side up, in a shallow roasting pan. Bake, uncovered, at 450° for 10 minutes; reduce to 350°, and bake 2 hours. Baste goose frequently with pan drippings.
- Before serving the goose, slice into thick slices, being careful not to break the stuffing in the center. (This recipe can also be used with duck as well.)
I’m sure you will enjoy this specklebelly goose recipe as much as we do and will be looking forward to your next specklebelly goose hunt.