At a recent birthday party my wife told some friends of my fairly recent smoking hobby and of some of the wonderful meals we've enjoyed. One of them, a hunter, has asked me to smoke some Canada goose breasts for him. I've never tried any wild game and could use some help with method, recipes, wood type, brine etc. I'd hate to botch this and put him off of smoking. He's interested in getting started himself so I'd love to impress him with this. I have an original Bradley, a Weber performer, and a Pit Barrel cooker to work with. Thanks in advance.
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Wild goose is very lean and like most lean game just doesn't BBQ well like fatty domestic meats. In my opinion that leaves you two choices. First is to rub it with something like Simon & Garfunkel rub and smoke/cook it to medium rare (125 F). It takes a little attitude readjustment to cook anything with feathers to medium rare butif you can do it, the taste is great. The other cooking extreme would be to brine or rub breast slices and make goose jerky. It too is good. Otherwise I would suggest roasting/braising in an oven. Good luck. -
Guys that I work with who goose hunt talk about how gamey tasting they are. I'd let them sit in a buttermilk bath over night. I hear this really helps with the off taste.Comment
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We pot roast all wild duck and goose back home. Makes a mack daddy gravy for the rice.Comment
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I would take those breasts and make pastrami out of them. Wild goose pastrami is the bomb! Cure those things, then rub them down with Meathead's pastrami rub. Then smoke them. You will have some good smoke flavor, and some kick-butt pastrami!Comment
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Great idea! That one slipped my mind, probably cause I've never tried it. Heard it was good. -
iansin, that is one of the recipes I used for curing. It works well. After the cure, if you have thinner filets, I would keep the smoker temp at 200, to get more smoke flavor. Thicker breasts can smoke at 225. Oh, and I used apple or cherry for smoke. I bet hickory would be good too.
Happy smoking!
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