Easy, Awesome Recipe for Goose, Duck, AND Venison
I have a recipe/routine for preparing goose, duck, and venison that is not only easy, but that everyone raves about! It may be similar to what many of you do, but I thought I would share the process. I cook all of these meats other ways, but this particular one is everyone's favorite. My daughters, wife, and neighbors like any of those meats cooked this way better than NY Strip or Filet:
- Regardless of the meat, I soak it in cold water for 2 or 3 days. Some folks put salt, vinegar, etc, but I just soak it in really cold water. I usually change the water once, just to remove more of the blood.
- If you are preparing this meat fresh OR taking it out of the freezer, the next step is the marinade.
- Thomas Marinade is a must. I have a hard time finding it, but I keep it stocked in my cabinet (it is blend of soy sauce, canola oil, garlic and herbs and spices). I don't measure each ingredient, but I use Thomas Marinade, Worcestershire Sauce, Italian Dressing, a little Red Wine, and a little of Dale's Seasoning Marinade.
- Before putting meat in marinade, I cut it into thin, small strips (about 1/2" wide) - against the grain of the muscle. Once cut into strips, I put in ziploc bag with marinade for at least 24 hours.
- To cook, I heat grill to about 450 degrees, put strips on skewer, and cook for about 3-4 minutes per side. I would say that the goose and duck usually take 3- 4 minutes per side, while the venison takes 4-4 1/2 minutes per side. This is for medium to medium-rare, which in my opinion, is the only way to serve/eat these meats.
- The flavor and tenderness shocks most people. Even the goose melts in your mouth.
- If you have any strips left over, you can put them in a small ziploc bag, stick them in the fridge, and take them with you into the woods in the morning- it is a great snack to have in your pocket!