3. And I've always just done it in the oven. This smoked goose brine is simple. Cover the goose with foil and seal the foil all around the edge … However, you can use water alone if you prefer. https://www.ehow.com/info_12225136_marinate-wild-goose.html Brining is a pretreatment in which the turkey is placed in a salt water solution known as brine. You need something large enough to completely immerse the entire bird in. Rinse all the spices off the breasts and let them soak in … Season the brine with dried or fresh herbs and spices that either appear in the goose recipe you're following or that go well with the other flavors you incorporate. Brine 1/4 cup sugar 1/2 cup coarse salt 15 peppercorns 2 Tbsp fennel seeds 10 sprigs fresh rosemary 10 sprigs fresh thyme 6 fresh bay leaves 1L boiling water 3L cold water. Place all the breasts in a sealed container and refrigerate for ~72 hours. You can use a quality electric smoker such as the Bradley Digital 6 Rack Smoker. Set the goose on a rack in a heavy roasting pan, breast side up. Ingredients 4-5 lb goose 1/2 c lemon juice 1 c A1 sauce or soy sauce 3 c wine 1 qt. https://www.themeateater.com/cook/recipes/watch-wild-goose-pastrami-recipe Mix all ingredients – making sure the salt dissolves. What You Need To Make Smoked Goose Breast Smoker Or Kettle Style Grill. Turn down the heat and let it simmer for … Place the goose breasts on the grate. Smoke your wild goose breasts. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Recipes; Roast Goose with Apple Maple Glaze; Traeger Kitchen. Just the Facts: Your only challenge for this recipe will be procuring a goose. Read More. Boil the aromatics, add salt and sugar to make a mild to medium brine (i.e., not too much salt or sugar), add lots of spices while the water is still hot, short soak, lots of citrus. Baked goose breast is an elegant occasional indulgence. Brush occasionally with the marinade for the first 30 minutes, … vinegar 2 1/2 c salt 2 Tb Allspice : 6-8 hours Pheasant, mallards, etc. Geese are notoriously fatty, but their rendered fat is a secret ingredient in some of the richest, most indulgent recipes around. Haven't found much online. One 14- to 16-pound goose. Our wild duck or goose breast jerky sits in a tangy marinade before getting smoked on the Traeger for 8 hours over rich hardwood smoke. Normally, meat loses about 30 percent of its weight during cooking, but if you brine the meat first, you can reduce the moisture loss by as little as 15 percent. Opt for smaller, younger birds if possible. He has written print and web pieces on food and drink topics for Orlando Style Magazine, CrushBrew Magazine, Agent Magazine, Dollar Stretcher Magazine, The 863 Magazine and other publications. Choose one that complements the goose recipe and the flavored brining liquid you use. My son-in-law asked me to cook the goose he got during hunting season. Quail, grouse, chukar, etc. 1 potato, cut into chunks. Mix up all the brine spices well and rub them onto the breasts. Confirm that it's completely covered; add a little more water or your flavored brining liquid as needed if it's not quite fully submerged. Below are two recipes; one is a classic wet brine to use for almost any type of wild game that you plan to braise, roast, or smoke. 4. Place the goose in the stockpot with the brine. Read More. This recipe solves that dilemma by giving the legs a head start in a tenderizing broth. In fact, in this Wild Goose in Red Wine Gravy recipe, I introduce fat from applewood smoked bacon to brown the goose and seal in the juices. Embrace the traditions of the season with our Roasted Goose with Apple Maple Glaze recipe. Less time is less effective, but more time risks over-salting the meat and turning it a bit mushy. 2. https://www.realtree.com/.../essential-waterfowl-recipes-brining After brining, rinse duck or goose and pat dry with paper towels. One quart apple cider (Juice is OK too) 1/4 cup of kosher salt or 3 tbs. Joined May 20, 2013 Messages 816 Location Helena, MT. This recipe is amazing. Additionally, I find overnight brining with apple juice, salt, and sugarcane molasses brings moisture to the birds, and I urge you to take the time and brine. The first step to preparing smoked goose is creating the brine. for a whole goose. The garlic and herb salt is a homemade rub that I frequently use for plucked gamebirds. Some goose recipes call for a low-and-slow heat, some for a hotter heat up front, and then a reduction. If you find yourself with diving ducks, such as scaup, ringnecks, red-heads, buffleheads, goldeneyes, ruddy ducks, oldsquaw or eiders, you may need to Rinse the goose, inside and out, under cold running water, then drain and blot it dry, inside and out, with paper towels. https://baseoutdoor.com/outdoors-lifestyle/smoked-goose-breast-recipe // Leaf Group Lifestyle, What's Cooking America: Guidelines for Brining Poultry. You can add a little ice to speed up the process. Dry them off. Place in 210 – 215 degree smoker – I prefer pecan or alder wood, but hickory or oak work fine as well (they're just a little stronger). Set your Traeger up for smoke and then put the breasts on a grill rack and into the smoker. Basic Brine. Disappointed marinated goose for more than 5 hours and it was tough. Fully dissolve the salt and sweetener and distribute the seasonings. Be sure to press the spices into the meat. After 3 … 1/2 gallon water; 1/2 cup kosher or any coarse salt; 1/2 cup brown sugar (optional) 1/2 cup pickling spices Remove from heat and let the mixture cool. Brine Ingredients. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The classic picture of a plump goose on a roasting platter, flanked by roasted fruits and vegetables, undoubtedly depicts a farm-raised bird. To ensure smaller birds don’t become overly salty, I vary brine times based on size of bird. Add three litres of cold water to cool the Does anyone have a good recipe to brine and smoke a whole Canada goose with skin on? If you want to eat the smoked duck for a Sunday dinner or whatnot, you can skip the brining — unless your duck is pretty lean, in which case the brine can help the meat stay moist. I always salt brine the goose 12-24 hrs in advance. https://www.ehow.com/info_12225136_marinate-wild-goose.html After the breast have brined dry them off and cover one side of the breast with the black pepper. Method. Good with tame and wild goose meat, as it will remove the wild-game taste. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Baste the goose … This produces a moist and well-seasoned bird. Also adjust the amount of brine according to how large of a piece of meat you want to soak and smoke. The goose is done when an instant-read thermometer inserted in the inner thigh registers 170°. Make room in the fridge for a bucket pot you can soak the goose in. Place the entire goose into the brine. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe 1 cup chopped celery. Stir the brine with a wooden or other large cooking spoon. Confirm that it's completely covered; add a little more water or your flavored brining liquid as needed if it's not quite fully submerged. Brine your goose breasts. You could use apple juice or cider, for example, or another fruit juice like pineapple or cranberry. Ingredients. Soak duck or goose for at least 2 hours, but 12 hours is best. Roast Goose with Apple Maple Glaze. The brining adds flavour as well as tenderising the meat. That doesn't mean you can't or even shouldn't brine goose, it just means you have to understand how to move flavors into the meat without moving too much salt or water. Also, my wife and kids couldn't stand the taste of goose until I made this recipe, now they love it. Helpful (7) collector Rating: 2 stars 09/20/2010. After brining, simply pat down the ducks or duck parts, then give them a good rub with olive oil, salt, and pepper. If you live in a town with a large Eastern European or Orthodox Jewish community, you can probably special order it at a butcher shop. WATCH: Christmas Table Settings . This recipe is not for a grocery store goose or duck. Allow it to sit for at least 15 minutes before carving. A very delicious goose dish. 2. It is perfect for skinless birds, geese, rabbits, squirrels, bone-in hams, or shoulders from deer or hogs. This produces a moist and well-seasoned bird. I plucked one the other day and want to give this a try. Prep Time 1 Days. The meat itself -- all of which is dark meat -- is relatively lean, but the older the goose is, the tougher the meat. Goose meat is very lean. Refrigerate the brining goose for 12 to 24 hours for the best results. Less time is less effective, but more time risks over-salting the meat and turning it a bit mushy. RECIPE TWO: ROASTED WILD GOOSE. Alternatively a simple kettle grill such as the Weber Original Kettle Grill. For a whole goose, soak in brine for 24 hrs; for breasts only 12 hrs does it; a liver would take alot less time. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Cook Time 3 Hours. When filling the bucket, remember to account for displacement of the brining liquid when the goose goes in to avoid overflow. 1 apple, cut into chunks. As an alternative, you can brine and smoke a turkey the same way. Here’s my recipe for a Canada goose pastrami sandwich with onion marmalade on a toasted wild rice bun. While a sweetener isn't necessary for the brine to work from a chemical standpoint, it adds depth of flavor and helps counteract some of the saltiness the brine imparts. Goose in the stockpot with the black pepper Messages 816 Location Helena, MT more ideas about recipes, recipes... Disappointed marinated goose for at least 15 minutes before carving water solution known as brine undoubtedly a. 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