Canada Goose in Sweet Chili Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 10, 2014
The FLAVOR is RICH and FABULOUS, little to no gaminess... BUT the goose TEXTURE is like shoe leather... TEETH CANNOT PENETRATE 1/8 inch slices of quickly cooked Canada goose. IMHO, unless the goose can be sliced VAPOR thin, no fast cook method will work, it's got to be slow/pressure cooked prepped. OK DAY 2.... First: Salt&Pepper seasoned and PRESSURE COOKED thin sliced(perpendicular to the grain/muscle), goose in 2 cups of water for 30 min, medium rocking. Removed from heat, allowed to cool on it's own, then used the original recipe... Others in my family would never dream of eating "gross" game food... I never offered to share!... it's way too good to share, tender, not pulverized. You can tell it's game, not farmed... but it's only a sense, a feeling, not overwhelming. PrePressureCooked... it's a 5+, in a different league altogether.
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Reviewed: Sep. 1, 2014
This was my first time cooking goose and it came out great!
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Reviewed: Jan. 17, 2013
This was actually quite tasty and easy. It's basically like stir fry beef. I didn't change in the recipe other than adding some bell peppers I needed to use and it came out great. It works well with geese you get earlier in the day as the chili sauce kind of neutralizes the gamey taste. The only thing I would suggest is to slice the goose as thinly as possible. But that's just my preference.
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Reviewed: Jan. 9, 2013
Was delicious, easy, and quick. After Mike went hunting we had an abundance of Canadian goose to deal with. This is now one of two winning recipes we will use to cook goose with.
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