Grilled Goose tenders

chrisinhouston · 01-27-2009, 04:26 PM

Well, you've propably had chicken tenders but perhaps never goose tenders. Last week I cleaned 22 geese and a sand hill crane that I got over 2 days of waterfowl hunting. I usually breast out the geese and take the legs on the bigger ones. The legs are small and can be tough so I do them like duck confit. But this was the first time that I sepeated each goose tender (the small tender strap of muscle right near the breast bone on each side) from the breasts before freezing. I made up a little marinade of olive oil, balsamic vinegar and mixed in salt, pepper, thyme, rosemary and some crushed juniper berries. Grilled them medium rare. They were really tasty and incredibly tender!

Flint · 01-27-2009, 04:54 PM

Radical. Are they gamey at all; do the juniper berries cover that?

TheMercenary · 01-27-2009, 06:05 PM

Wow that sounds great Chris! We had some really great pheasant last month. My first in a very long time. It was grand. I need to buy a goose gun.

chrisinhouston · 01-27-2009, 07:49 PM

Quote:

Originally Posted by TheMercenary

Wow that sounds great Chris! We had some really great pheasant last month. My first in a very long time. It was grand. I need to buy a goose gun.

I recomend a 10 gauge, but that is from my experience.

Sundae · 01-28-2009, 09:03 AM

I didn't know what tenders were, but following your description and googling...
I still don't know what the UK equivilant is!

Nice recipe though.

chrisinhouston · 01-28-2009, 09:23 AM

The USDA defines a poultry Tenderloin as "the inner pectoral muscle which lies alongside the sternum of the kind of poultry indicated." Which is to say, a strip of muscle that runs along the inside of the breast, the part of the breast closest to the bone. It separates easily from the rest of the breast. It has a tendon running through it. The tendon is basically gristle that needs to be removed and discarded.

You'd sort of have to debone a chicken or other bird to see it. But they generally are very tender.

dar512 · 01-28-2009, 09:31 AM

Cows and pigs also have tenderloins. They are also very tasty.

Sundae · 01-28-2009, 09:33 AM

Have had beef & pork tenderloin, just never seen that cut on sale here in fowl.
Obviously I don't hunt (quite a specialised action in the UK) so that might explain it.

Shawnee123 · 01-28-2009, 11:15 AM

Isn't beef tenderloin very much like filet, if not the same thing?

If so, yeah...best food EVAH.

dar512 · 01-28-2009, 11:37 AM

Quote:

Originally Posted by Shawnee123

Isn't beef tenderloin very much like filet, if not the same thing?

If so, yeah...best food EVAH.

I didn't know this. wiki says filet mignon comes from the narrow end of the beef tenderloin.

classicman · 01-28-2009, 09:44 PM

It is rather interesting to see where on the animal the different cuts come from - Beef Chart

Chocolatl · 01-28-2009, 10:31 PM

What does sand hill crane taste like? I have a mated pair that lives near my apartment complex. The birds are huge and I can't imagine myself actually eating one -- they're so beautiful! -- but I have often wondered what they'd taste like.

Sundae · 01-29-2009, 06:46 AM

We had cuts of meat posters up in out Food & Nutrition room at school. Without the jolly cartoon animal advising you that eating meat is fun for both of you, though.

I imagine cranes would be quite tough. And taste fishy. You are what you eat after all. And there doesn't seem to be a lot of extraneous flesh there.

I've watched programmes where they try cooking and eating seabirds. They are generally considered the grimmest of the grim. That's why early settlements existed on fish and bird's eggs rather than birds.

01-27-2009, 04:26 PM	#1
chrisinhouston Professor Join Date: Sep 2001 Location: Houston TX Posts: 1,857	Grilled Goose tenders Well, you've propably had chicken tenders but perhaps never goose tenders. Last week I cleaned 22 geese and a sand hill crane that I got over 2 days of waterfowl hunting. I usually breast out the geese and take the legs on the bigger ones. The legs are small and can be tough so I do them like duck confit. But this was the first time that I sepeated each goose tender (the small tender strap of muscle right near the breast bone on each side) from the breasts before freezing. I made up a little marinade of olive oil, balsamic vinegar and mixed in salt, pepper, thyme, rosemary and some crushed juniper berries. Grilled them medium rare. They were really tasty and incredibly tender!

01-27-2009, 04:54 PM	#2
Flint Snowflake Join Date: Mar 2006 Location: Dystopia Posts: 13,136	Radical. Are they gamey at all; do the juniper berries cover that? __________________ **************** There's a level of facility that everyone needs to accomplish, and from there it's a matter of deciding for yourself how important ultra-facility is to your expression. ... I found, like Joseph Campbell said, if you just follow whatever gives you a little joy or excitement or awe, then you're on the right track. . . . . . . . . . . . . . . . . . . . . . . . . . . Terry Bozzio**

01-27-2009, 06:05 PM	#3
TheMercenary “Hypocrisy: prejudice with a halo” Join Date: Mar 2007 Location: Savannah, Georgia Posts: 21,393	Wow that sounds great Chris! We had some really great pheasant last month. My first in a very long time. It was grand. I need to buy a goose gun. __________________ Anyone but the this most fuked up President in History in 2012!

01-28-2009, 09:31 AM	#7
dar512 dar512 is now Pete Zicato Join Date: May 2003 Location: Chicago suburb Posts: 4,968	Cows and pigs also have tenderloins. They are also very tasty. __________________ "Against stupidity the gods themselves contend in vain." -- Friedrich Schiller

01-28-2009, 11:15 AM	#9
Shawnee123 Why, you're a regular Alfred E Einstein, ain't ya? Join Date: Jun 2006 Posts: 21,206	Isn't beef tenderloin very much like filet, if not the same thing? If so, yeah...best food EVAH. __________________ A word to the wise ain't necessary - it's the stupid ones who need the advice. --Bill Cosby

01-28-2009, 09:03 AM	#5
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	I didn't know what tenders were, but following your description and googling... I still don't know what the UK equivilant is! Nice recipe though.

01-28-2009, 09:23 AM	#6
chrisinhouston Professor Join Date: Sep 2001 Location: Houston TX Posts: 1,857	The USDA defines a poultry Tenderloin as "the inner pectoral muscle which lies alongside the sternum of the kind of poultry indicated." Which is to say, a strip of muscle that runs along the inside of the breast, the part of the breast closest to the bone. It separates easily from the rest of the breast. It has a tendon running through it. The tendon is basically gristle that needs to be removed and discarded. You'd sort of have to debone a chicken or other bird to see it. But they generally are very tender.

01-28-2009, 09:33 AM	#8
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Have had beef & pork tenderloin, just never seen that cut on sale here in fowl. Obviously I don't hunt (quite a specialised action in the UK) so that might explain it.

01-28-2009, 09:44 PM	#11
classicman barely disguised asshole, keeper of all that is holy. Join Date: Nov 2007 Posts: 23,401	It is rather interesting to see where on the animal the different cuts come from - Beef Chart Attached Images __________________ "like strapping a pillow on a bull in a china shop" Bullitt

01-28-2009, 10:31 PM	#12
Chocolatl Glutton for Gluttony Join Date: Oct 2007 Location: Tampa, FL Posts: 1,409	What does sand hill crane taste like? I have a mated pair that lives near my apartment complex. The birds are huge and I can't imagine myself actually eating one -- they're so beautiful! -- but I have often wondered what they'd taste like.

01-29-2009, 06:46 AM	#13
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	We had cuts of meat posters up in out Food & Nutrition room at school. Without the jolly cartoon animal advising you that eating meat is fun for both of you, though. I imagine cranes would be quite tough. And taste fishy. You are what you eat after all. And there doesn't seem to be a lot of extraneous flesh there. I've watched programmes where they try cooking and eating seabirds. They are generally considered the grimmest of the grim. That's why early settlements existed on fish and bird's eggs rather than birds.

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