Smoked Whole Wild Goose Recipes – I hear goose is like the filet mignon of the waterfowl world, and that might explain why it’s quite expensive at the butcher shop – $80 for a 10 pound frozen goose! I saw fresh Canadian goose at the butcher shop, but this time it was frozen – and it turned out great!
The most important thing to remember about goose is that it contains TONS of fat, which will cause during cooking. This means that you need to remove the fat about 3 times in 2-3 hours of cooking. We didn’t notice it when we first cooked it and the fat dripped onto the coals creating a very foul smell. Sometimes when grease drips onto the coals it smells amazing, but that doesn’t happen, so you have to be diligent about draining the grease before it overflows and drips onto the coals. When you remove the fat from the drip pan, save it for gravy or cook the fat later! Sides (like potatoes) cooked in goose fat are amazing! !
Smoked Whole Wild Goose Recipes
Scott and I are quite adventurous and like to try new things, and since we overspent last Thanksgiving, we had to up the ante for Christmas this year. So I chose goose! Nothing screams “Christmas tradition” like cooking goose!
Smoked Goose Wings Recipe
One of the sides we paired with the goose was a roasted beetroot and goat cheese salad featuring candied pecans, tangerines and dried cherries over arugula.
The Thermapen MK4 is an internal reading thermometer that can read internal temperatures in 3 seconds or less. It’s waterproof with a backlit display that rotates when measuring temperature. A quick read makes sure you don’t let all the heat out of the smokehouse while cooking!
Properly cooked goose will taste a little like ribs crossed with chicken – it’s delicious! The key to smoking goose is not to overcook, so I recommend cooking until the internal temperature reaches 145 degrees.
I made a sauce with the sauce and the offal and it was a nice addition, but it wasn’t necessary. Note that there are many other recipes that call for marinating the bird overnight or in brine. I think the Goose turned out great without all those extra steps, and I think it can be attributed to how quickly the eggs cook, the smoky flavor and keeping an eye on the beat! Plus, the goose is really good! As a child, my father used to roast our waterfowl in the oven, lightly seasoned and overcooked. That’s not how you prepare a good goose, and I understand why some hunters call ducks and geese “river hearts.” Every chef knows that even the perfect steak can be ruined by poor preparation, and the same goes for duck and goose. Although I usually shoot jumping ducks a few times a year, when a friend invited me to go goose hunting with his son, I couldn’t pass up the opportunity to have a goose for one of my favorite venison recipes.
Smoked Canada Goose
This recipe was prepared by a friend of mine – when I was still at camp making only dry waterfowl – and now it’s a family favorite. We used leftovers to make goose pho, which my daughter asked for “specialty”. I now have many great waterfowl recipes and I am happy to share them with you.
Wings, legs and thighs usually cook faster than breasts. I usually cut the thigh by thigh when it’s rare and let the breast continue to cook. In my opinion, the leg is the best goose meat and you should never give up! In addition, save the corpse after carving! We use goose bones and uneaten meat to make goose pho, but it makes a great soup for any of your favorite soups. Fact: Your only challenge in this recipe is getting the goose. If you live in a city with a large Eastern European or Orthodox Jewish community, you may be able to order it by special order at a butcher shop. One good shipping source is Schlitz Goose Farms. Alternatively, you can marinate and smoke the turkey in the same way.
1: Make the brine: Place the salt, sugar, and 1 liter of warm water in a large pot or clean bucket and stir until the salt dissolves. Beat another 3 liters of cold water and bay leaves, thyme, onion and peppercorns.
2: Discard and remove the fat from the goose’s neck and body cavity. Remove the giblet package, if any, and set aside for another use. Rinse the goose inside and out under cold running water, then drain and pat dry inside and out with paper towels. Place the goose in a pot with salted water. Place a heavy object, such as a pot or a large resealable plastic bag filled with ice, on top of the goose to keep it submerged. Marinate the goose in the refrigerator for 24 hours.
Grilled Smoked Wild Turkey Breast
3: Meanwhile, prepare the horseradish sauce: Grate the horseradish into a non-reactive bowl. Add mayonnaise, sour cream if using, and lemon juice and stir to combine. Season the horseradish sauce with salt and pepper to taste; the sauce should be strongly seasoned. Set horseradish sauce aside.
4: Drain the goose well, discard the brine, and pat dry with paper towels. For a more professional presentation, tie the bird with butcher’s twine by following the instructions here.
5: Grilling: If you use the indirect method, it is best to do it on a charcoal grill. Set the grill to indirect grilling, place a large drip pan in the center and heat the grill to medium heat. When you’re ready to cook, if you’re using a charcoal grill, toss 2 cups of wood chips or wood chips over the coals. If using a gas grill, add wood chips or wood chips to the smoker or place them in the smoker pocket under the grill (see here). Place the goose breast side up in the middle of the rack on the drip tray, away from the heat and close the grill. If you are using a charcoal grill, you should add fresh charcoal to each side of the grill every hour, and add 1½ cups of wood shavings or bits to the charcoal after the first and second hours.
If using a smokehouse, prepare it according to the manufacturer’s instructions and heat to 250°F. When ready to cook, place the goose breast side up in the smokehouse.
Hunter Recipe: Smoked Maple Syrup Goose
6: Cook the goose until dark golden and cook for about 3 hours using the indirect method; 5 to 6 hours using the smokehouse, depending on the outside temperature. A goose breast will take about 1 hour using the indirect method; 2 to 2½ hours in the smokehouse. Use an instant-read meat thermometer to check for doneness by inserting it into the thickest part of your thigh or breast, but don’t touch the bone. The internal temperature should be around 180 to 190°F. Another test for readiness is to pierce the side of the thigh or breast with a slender spike; juice should be clear.
7: Transfer the goose to a plate or cutting board and remove and discard the binding, if any. Leave the goose for 10 to 15 minutes, covered with aluminum foil. Cut the goose into slices and serve with the horseradish sauce.*Percent Daily Value (DV) tells you how much of the nutrient in a serving of food is the daily allowance. 2000 calories a day is for general nutritional advice.
Smoked goose is the choice for a festive goose or to prepare this juicy bird all year round. Slow roasting at a low temperature is what the goose needs to render the fat so that the dark meat is not greasy. The smoking process also helps make the meat tender and flavorful.
Commercially raised geese are very rich in fat, and it takes a long smoking time of 30 minutes per pound to render this fat. Take this into account when setting the smoking time. You need a pan in the smokehouse to catch the fat and condensation that can be used for the sauce.
Slow Roasted Smoked Goose Recipe
When buying geese, aim for a finished weight of 1 1/2 pounds per person. This may sound high, but with so much of the pre-cooked mass being fat, the resulting amount of meat is less. For birds with the best flavor, look for the smallest (and therefore youngest) geese that can serve your gathering.
Smoking at a low temperature throughout cooking will result in a soft crust that is unpleasant to eat and unsightly. It is best to roast the goose at 350 F in the last phase of cooking for a crispy brown skin.
I don’t like it at all. This is not the worst. Sure, it is