How can I remove blood from snow goose breasts within a few hours?
I am not a hunter. My friend has given me several pounds of snow goose breast meat, hunted and cleaned today. He wants me to slow cook them tonight so we can eat them tomorrow.
Since I cannot contact him right now, do you have any suggestions on how to rapidly remove all the blood from the meat before I toss it in the slow cooker? I have already soaked the pieces in cold water for an hour, as he suggested. However, I can still squeeze some blood out of the meat.
Best Answer
If you wanted to make certain of getting all of the blood out of the the meat, then I would suggest going with the process used by Jewish people to make meat kosher as they are forbidden from eating meat with blood in it for religious reasons.
That process is basically to soak, dry, salt and then rinsed three times to remove the salt. For a longer description see the sources below.
Jewish law prohibits the consumption of the lifeblood of the animal. All kosher meat and poultry must undergo a special process to remove it. The meat or poultry is soaked in clean water for thirty minutes, then removed to drip dry. After a few minutes of dripping, the meat is salted and left to hang for sixty minutes to further draw out any remaining blood. After sixty minutes of salting, the meat is washed three times in cold, clean water to remove any remaining salt.
A bird should be placed with its open cavity downward so that the liquid drains off as it is koshering, and similarly, a piece of meat with a cavity, such as an unboned brisket, should be placed with its cavity draining downward. One may stack meat that one is koshering as high as one wants, as long as the liquid can drain off the meat properly. After the salting is complete, the meat is rinsed thoroughly in order to wash away all the blood and salt. The poskim instruct that one should rinse the meat three times
On the other I have eaten lots of elk meat where we soaked the meat and washed it to get almost all of the blood out and remove more during the cutting and packaging process, and having some blood still in it really isn't a problem.
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How do you get blood out of a goose breast?
In order to remove the goosey gamey taste you need to remove as much blood as possible, I do that by squeezing the breast as hard as I can under running cold water. Every time I squeeze the breast the blood drains and gets replaced with water, do that for a couple minutes and then place the breast in a pot of water.Do you have to brine goose?
Generally duck and geese bought in the UK have been farm-raised and have a high fat level, so do not really need to be brined as during roasting the fat under the skin renders out and bastes the meat, keeping it moist. However if you have a wild goose then these tend to be much leaner and may benefit from brining.How do you prepare geese?
Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Season the goose with salt and pepper, then place the rack in a deep roasting pan, and cook for one hour.Should I brine wild goose?
Be Sure to Brine Brining not only adds flavor and moisture, but also reduces cooking time and removes excess blood from ducks and geese before grilling.How to Breast Out Canada Goose
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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