NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/654753
72 NEBRASKAland • APRIL 2016 B y the time April is here many goose hunters will have a freezer full of goose meat. Finding different ways of preparing that meat can be a challenge in many households. At our house we love goose hunting and goose meat – from big Canadas to snows taken during the Light Goose Conservation Order. Goose jerky is a hit with everyone. Mix your own spices or order them like we do from suppliers like LEM for a variety of jerky flavors. One of my favorite comfort foods is a creamy goose roast made in the crock-pot. The meat will melt in your mouth and is a quick and easy way to prepare a savory meal. Corned goose is another delicious way to prepare goose. Use it for Reuben sandwiches, casseroles, or chip meat gravy over toast or mashed potatoes. Serve sliced pieces as an appetizer or a snack with cheese and crackers, or chop corned goose in a blender to incorporate into your favorite dip. Corned goose will also freeze well, ready for those last- minute meals, picnics or gatherings. Goose Jerky Prep Time: 9 hours Cooking Time: 2.5 hours Ingredients: • 5 pounds of goose meat • 1 LEM seasoning package or 4 ounces of homemade seasoning to process 5 pounds of meat 1. Wrap the breast meat separately in wax paper and freeze until it is slightly frozen; this will make it easier to slice the breasts into thin, uniform strips. 2. Cut meat across the grain into 1 ⁄8-inch strips with a sharp knife or electric slicer. Add water to seasonings, following directions on the package. Place the strips of meat into the marinade for at least 8 hours; overnight is better to get good flavor. 3. Remove the strips from the marinade and place on a cookie sheet. Place in a 200 degree oven and leave the oven door cracked open. Bake for 1 hour and 15 minutes per side or until desired texture and dryness is reached. Or you can use a dehydrator. Store jerky in baggies. Refrigerate or freeze for later use. Goose Breast Roast Servings: 4 Prep Time: 20 minutes Cooking Time: 6-8 hours Ingredients: • 2 goose breasts • 6-8 slices of bacon • 1 cup of carrots, thinly sliced • 1 cup celery, thinly sliced What to Do With All That Goose By Julie Geiser Three goose recipes that will take care of snacks, lunch and dinner. 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 72 7 NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NE NEBR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR BR B AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS AS A KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KA KAla la la la la la la la la la la la la la la la la la la la la la la la la la la la la la la la la la la la la la la land nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd nd • APR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PR PRIL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL I 201 01 01 01 01 01 01 01 01 01 01 01 01 0 6 L g p g p y, y