Smoking Geese Recipes?

[shae1986]

I had this post in the recipes and i didnt get any responces, so I come too here for help. I am looking to smoke some canada geese i have harvested so far this year. I have cut out the breast of the geese and i am looking for a recipe for the brine and smoking times of the breasts. This is the first time i have ever smoked geese, but i have tried it before and it is delicious.mmmmmmmmm..Thank you for sharing your recipes.

Andrew

[Kodiak]

here is my favorite recipe for waterfowl....give them to a member of my family or a friend and let them eat em. Seriously i dont really care for waterfowl but i bet it would be good smoked, everything is good smoked....I hope someone responds with a recipe so you can try it out and give a report.

[LABS4ME]

I've used the brine mixes from Gander Mountain and had great results... I've also just marinated them and wet smoked them in a brinkman smoker with great results. After they were done being smoked, we'd slice thin and serve with a dipping sauce comprised of 1/3rd miracle-whip - 1/3rd dijon mustard - 1/3rd honey, stir it up well. Great snack in the blind or on the road to your next spot.

Good Luck!

Ken

[FOOT]

I like to cut the breast so each piece is about 1 - 1 1/2 inch thick.

Lay them in a glass or ceramic dish/pan.

Cover them with Italian salad dressing.

Let sit in the refrig for 24 hours.

Make a rub of garlic, pepper and Lawry's seasoning.

You can also use Greek seasoning or another commercial rub.

I sometimes like to use Woody's Cookin Sauce for a BBQ taste, it's not found locally so you'll have to google it on-line and order it. But it's the best BBQ sauce you've ever tasted. Not sweet and not overpowering.

After the pieces are done marinating apply the rub and kneed in completely.

Smoke slowly over Mesquite, Apple or Cherry wood.

Ummmm, Ummmmm, Good

[Wayne Sieber]

Foot - How long are you keeping it on the smoker?

[FOOT]

I use a Weber Kettle with the charcoal directly beneith the goose. On top of the charcoal I place an aluminum pan with the wood chips and water. The chips should have set in the water overnight so they are good and soggy and will smoke rather then burn right up.

Keep adding water as it evaporates off. I check it every hour.

I like to keep the smoke going good for 3 hours but after 2 hours I'll pull a little piece apart to see how its going.

Usually a nice brown glaze on the outside and lighter on the inside will do it.

[eskay]

Here's the brine recipe I use for all my smoking. It works great for ducks, fish, turkey, whatever you want.

1 gal. water

4 cups pickling salt

2 cups brown sugar

2-3 bay leaves, crushed

1 tbl. black pepper

I soak plucked mallards for 3-4 hours, salmon for 1-2. For goose breast, I'm guessing 4 hours should be about right. You can experiment with the time, depending upon how salty you want the taste. Then let the meat sit in the frig for a couple of hours to form a pellicle ( outside will look shiny, like fresh varnish). This is what the smoke adheres to. I like to smoke my game at about 125 degrees, fish no higher than 100. Depends if you want a smoke-cooked product or a longer lasting, drier one. I start with a heavy smoke and then let the smoke dissipate, about 30-45 minutes. Smoke until the juices run clear when poked in the thickest part. Smoke flavor will intensify as it cools.

I've never tried goose breast without the skin. I have another recipe for goose "pastrami" that is sooo good that it's the only way I use my geese except to rare roast or jerk. Hope this helps. If anybody would like the pastrami recipe, I'll post it, but it's long.

Good luck

[Bushwacker]

eskay,

Could you please post your pastrami recipe? I have never had goose pastrami, but it seems like it could be a great way to prepare it.

Thanks,

Marty

[eskay]

BUSHWACKER,

Here's the recipe:

1 T. black peppercorns

2 t. dried thyme

3 bay leaves, crushed

1 T whole cloves

1 T. minced garlic

1 t. juniper berries(whole)

1/3 cup crushed juniper berries

4 cups water

1/2 cup br. sugar

1/2 cup pickling salt

1/4 cup ground black pepper(coarse)

mix the H2O, salt and br. sugar together and bring to a boil, stirring to dissolve the salt and sugar. Take off heat and add all the dry ingred. except the crushed juniper and the gr. pepper. let seep for a good hour.

Put the goose breasts (or duck) in a tupperware container and pour mixture over it. Put in frig for 48 hrs, turning the breasts a few times during this time.

After 48 hours, rinse off the breasts w/ cool water and pat dry. Preheat oven to 250 degrees. While oven is warming up, mix the remaining juniper and bl. pepper together and press into the breasts. Put in oven for an hour, then let cool for 1/2 hr.

Once breasts have cooled, wrap them tightly in plastic wrap and then seal in tupperware container. Back in the frig for at least 7 days. Slice thin across the grain and enjoy!

I can't take full credit for this recipe, I found it in an Emeril cookbook and modified it over the years. You can do without the juniper berries if you can't find them, also adjust the pepper coating to your liking. One hint: the pepper becomes quite strong in the aging process, and if it's too peppery, just brush off the excess before eating. I've found that about 10 days curing time is better due to the thickness of the breasts, and it'll keep in your frig for a good two weeks. Freezes good, too.

I've also smoked the breasts instead of using the oven, and this works real good if you want a smoky flavor to the meat. Same approx. temp as the oven. I personally like it this way the best.

This recipe should do both breasts of the goose, depending on size. Easy to double or triple, except if you double, cut the peppercorns to 1 1/2 instead of 2 in the brine. And a gallon ziplock bag works good for marinating, then you don't have to turn the breasts, just flop the bag around a couple of times.

Try it, you'll like it! I usually make up a bunch at a time when I have room in my frig for 10 days. Let me know what you think if you decide to give it a whirl.