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. Set the goose on a rack in a heavy roasting pan, breast side up. Basic Brine. 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. Ingredients 4-5 lb goose 1/2 c lemon juice 1 c A1 sauce or soy sauce 3 c wine 1 qt. Place the entire goose into the brine. Find the recipe that you feel most comfortable with, and keep in mind that oven space is precious on Christmas day, so you may want to consider this when choosing side dishes. 1 lemon, halved. 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. After brining, rinse duck or goose and pat dry with paper towels. As an alternative, you can brine and smoke a turkey the same way. 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. Set your Traeger up for smoke and then put the breasts on a grill rack and into the smoker. Put goose in brine and add enough water to cover. One 14- to 16-pound goose. Goose Pastrami Sandwich Recipe. Smoke a minimum of 3 pans of chips...more if you like. Joined May 20, 2013 Messages 816 Location Helena, MT. 1 apple, cut into chunks. However, roasting a wild goose whole will result in parts that are edible and others that are less so. Brine your goose breasts. Fully dissolve the salt and sweetener and distribute the seasonings. My son-in-law asked me to cook the goose he got during hunting season. 1/4 cup sea salt. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. It won second place at the 2017 Camp Chef Cook-off in Missoula Montana. Since you'll be soaking the bird for some time, let the brine work for you as much as possible. Place a … 3. It is a great way to reward the hunter with a delightful dinner. Place the goose breasts in the brine and refrigerate for 48-72 hours turning the breast over in the brine each day. Mix up all the brine spices well and rub them onto the breasts. After 3 … Powered by the Parse.ly Publisher Platform (P3). NOTE: Check label to ensure that bird has not been pre-injected with salt or other flavorings otherwise it will be overseasoned. Alternatively a simple kettle grill such as the Weber Original Kettle Grill. Bring to a boil and stir to dissolve the salt. 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. Add three litres of cold water to cool the When filling the bucket, remember to account for displacement of the brining liquid when the goose goes in to avoid overflow. This recipe is amazing. Go easy on the salt, however, because the brine adds salty flavor to the meat. 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. You could use apple juice or cider, for example, or another fruit juice like pineapple or cranberry. 1 potato, cut into chunks. After the breast have brined dry them off and cover one side of the breast with the black pepper. Some goose recipes call for a low-and-slow heat, some for a hotter heat up front, and then a reduction. Use a fresh goose or other bird, completely thawed. The goose is done when an instant-read thermometer inserted in the inner thigh registers 170°. Refrigerate the brining goose for 12 to 24 hours for the best results. https://www.ehow.com/info_12225136_marinate-wild-goose.html A perfect, simple way to prepare Saskia's free range goose. Take your favorite meats to the next level with an all-purpose brine recipe from Hill Country Barbecue Market pitmaster Ash Fulk. Haven't found much online. How to Brine Goose Breasts. Dec 6, 2018 #2 … Also adjust the amount of brine according to how large of a piece of meat you want to soak and smoke. Wash out the bucket with warm water and dish soap and rinse thoroughly. This produces a moist and well-seasoned bird. Read More. Don't be shy with the spice brine, use it. Read More. Get the Recipe » Disappointed marinated goose for more than 5 hours and it was tough. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. Smoked Goose or Duck Breasts. Does anyone have a good recipe to brine and smoke a whole Canada goose with skin on? 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. Be sure to press the spices into the meat. Brine Ingredients. Find the recipe that you feel most comfortable with, and keep in mind that oven space is precious on Christmas day, so you may want to consider this when choosing side dishes. 1 orange, sliced. Brush occasionally with the marinade for the first 30 minutes, … Ingredients. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe I've done this marinade three times and it's always fantastic. How to Brine a Goose; How to Cook Skinned Wild Goose; How to Brine a Turkey Using Orange Juice; How to Bake Chicken at 375 ; Brand X Pictures/Brand X Pictures/Getty Images . Embrace the traditions of the season with our Roasted Goose with Apple Maple Glaze recipe. Helpful (7) collector Rating: 2 stars 09/20/2010. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Place the goose in the preheated 450 degree F oven. This smoked goose brine is simple. Add the neck, gizzard, heart and 4 cups of the water to the pan. Rinse the goose, inside and out, under cold running water, then drain and blot it dry, inside and out, with paper towels. But brining a duck, … Prep Time 1 Days. Just the Facts: Your only challenge for this recipe will be procuring a goose. I plucked one the other day and want to give this a try. https://projectupland.com/wild-game-recipes/brining-game-birds-for-grilling-2 The first step to preparing smoked goose is creating the brine. In a large food-safe container, such as a stock pot, combine the water, kosher salt, and brown sugar and stir with a long-handled wooden spoon until the salt and sugar crystals dissolve. Like the sweetner, this is optional, but it imparts more taste into the goose. Eric Mohrman is a food and drink, travel, and lifestyle writer living with his family in Orlando, Florida. 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. If you want to use table salt, it must not be fortified with iodine. To ensure smaller birds don’t become overly salty, I vary brine times based on size of bird. A very delicious goose dish. Turn off the oven and let it cool to 160°. 4. Enjoy this recipe from DU's 45th president, Doug Schoenrock, and his wife Linda as they dive into their freezer and share some of their favorite wild game recipes. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. It is perfect for skinless birds, geese, rabbits, squirrels, bone-in hams, or shoulders from deer or hogs. 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). Whole goose brine and smoke recipe. One quart apple cider (Juice is OK too) 1/4 cup of kosher salt or 3 tbs. The brine helps add some flavor and keeps the goose breasts from drying out while they are being cooked. 2) Add one litre of boiling water, stirring to dissolve the sugar and salt completely. Beer, wine and tea also work, as do various types of vinegar. 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. Prep Time: 30 Minutes Yields: 1 Goose Comment: Brining is a pretreatment in which the turkey is placed in a salt water solution known as brine. 3. Geese are notoriously fatty, but their rendered fat is a secret ingredient in some of the richest, most indulgent recipes around. Be the first to rate and review this recipe, Recipe from Ursula Mattson for preparing a goose for smoking. However, you can use water alone if you prefer. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe Sweeten the brine with sugar, honey, brown sugar, molasses or maple syrup. Allow it to sit for at least 15 minutes before carving. https://blog.cavetools.com/how-to-make-the-best-smoked-goose-breast Opt for smaller, younger birds if possible. Pour water and all the spices into a pot and bring to a boil. Less time is less effective, but more time risks over-salting the meat and turning it a bit mushy. Less time is less effective, but more time risks over-salting the meat and turning it a bit mushy. Finish off the meat in the oven 325 degrees; 30 minutes for breasts; 1 1/2 hrs. These include Green Onion and Cornbread Stuffing and Sage and Onion Stuffing to preparing goose. Large of a piece of meat you want to soak and smoke a minimum of 3 pans of chips more! As you need to submerge the goose juice 1 c A1 sauce or soy sauce 3 wine! 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