Pellets Oak. 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. vinegar 2 1/2 c salt 2 Tb Allspice It won second place at the 2017 Camp Chef Cook-off in Missoula Montana. Choose one that complements the goose recipe and the flavored brining liquid you use. This recipe is not for a grocery store goose or duck. Thanks. 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. This recipe solves that dilemma by giving the legs a head start in a tenderizing broth. Make room in the fridge for a bucket pot you can soak the goose in. Some goose recipes call for a low-and-slow heat, some for a hotter heat up front, and then a reduction. The precise salt quantity isn't important, though less than this formula is ineffective; keep in mind, though, that the more you add to the brine the saltier the goose ends up. This produces a moist and well-seasoned bird. Add three litres of cold water to cool the What You Need To Make Smoked Goose Breast Smoker Or Kettle Style Grill. Ingredients 4-5 lb goose 1/2 c lemon juice 1 c A1 sauce or soy sauce 3 c wine 1 qt. 3. Place the entire goose into the brine. Set the goose on a rack in a heavy roasting pan, breast side up. https://www.ehow.com/info_12225136_marinate-wild-goose.html 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. The classic picture of a plump goose on a roasting platter, flanked by roasted fruits and vegetables, undoubtedly depicts a farm-raised bird. Place all the breasts in a sealed container and refrigerate for ~72 hours. 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). Refrigerate the brining goose for 12 to 24 hours for the best results. Brine your goose breasts. After brining, rinse duck or goose and pat dry with paper towels. Geese are notoriously fatty, but their rendered fat is a secret ingredient in some of the richest, most indulgent recipes around. 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. 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). Refrigerate the brining goose for 12 to 24 hours for the best results. Place the goose breasts on the grate. The garlic and herb salt is a homemade rub that I frequently use for plucked gamebirds. Place the goose in the preheated 450 degree F oven. 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. Read More. I always salt brine the goose 12-24 hrs in advance. 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. Fill the remaining third with another liquid that imparts a desirable flavor into the goose. Some goose recipes call for a low-and-slow heat, some for a hotter heat up front, and then a reduction. 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. WATCH: Christmas Table Settings . Baked goose breast is an elegant occasional indulgence. When filling the bucket, remember to account for displacement of the brining liquid when the goose goes in to avoid overflow. Place the goose in the stockpot with the brine. Get the Recipe » My son-in-law asked me to cook the goose he got during hunting season. Combine all of the ingredients in a large pot. The brining adds flavour as well as tenderising the meat. Don't be shy with the spice brine, use it. Be the first to rate and review this recipe, Recipe from Ursula Mattson for preparing a goose for smoking. for a whole goose. It is a great way to reward the hunter with a delightful dinner. 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. This produces a moist and well-seasoned bird. https://baseoutdoor.com/outdoors-lifestyle/smoked-goose-breast-recipe If you want to use table salt, it must not be fortified with iodine. How to Brine Goose Breasts. And I've always just done it in the oven. Wash out the bucket with warm water and dish soap and rinse thoroughly. Duck Recipes - Recipes for Wild Ducks and Geese | Hank Shaw You can add a little ice to speed up the process. Also adjust the amount of brine according to how large of a piece of meat you want to soak and smoke. Helpful (7) collector Rating: 2 stars 09/20/2010. Smoked Goose or Duck Breasts. Less time is less effective, but more time risks over-salting the meat and turning it a bit mushy. https://projectupland.com/wild-game-recipes/brining-game-birds-for-grilling-2 Remove from heat and let the mixture cool. https://www.themeateater.com/cook/recipes/watch-wild-goose-pastrami-recipe 1 orange, sliced. 2. 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. The goose is done when an instant-read thermometer inserted in the inner thigh registers 170°. 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. I may add a few extra things here and there (coriander seeds or sliced jalapeños, for example), but the base brine always remains the same. You need something large enough to completely immerse the entire bird in. Smoke your wild goose breasts. Turn off the oven and let it cool to 160°. Finish off the meat in the oven 325 degrees; 30 minutes for breasts; 1 1/2 hrs. Does anyone have a good recipe to brine and smoke a whole Canada goose with skin on? Take your favorite meats to the next level with an all-purpose brine recipe from Hill Country Barbecue Market pitmaster Ash Fulk. 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. The first step to preparing smoked goose is creating the brine. Soak duck or goose for at least 2 hours, but 12 hours is best. Sweeten the brine with sugar, honey, brown sugar, molasses or maple syrup. 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. Let goose soak in brine in refrigerator for approximately 24 hours then THOROUGHLY RINSE brine You can use a quality electric smoker such as the Bradley Digital 6 Rack Smoker. 2. After brining, simply pat down the ducks or duck parts, then give them a good rub with olive oil, salt, and pepper. You could use apple juice or cider, for example, or another fruit juice like pineapple or cranberry. Nov 5, 2020 - Explore M Houston's board "Recipes with Chicken, Goose, Turkey, and Duck", followed by 118 people on Pinterest. This recipe is amazing. When finished it makes an excellent gravy that is great with mashed potatoes. Place the entire goose into the brine. Goose meat is very lean. 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. However, you can use water alone if you prefer. I plucked one the other day and want to give this a try. Despite popularity in many parts of the world, goose isn't a common entree in America. Mix up all the brine spices well and rub them onto the breasts. One good mail-order source is Schlitz Goose Farms. 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. I've done this marinade three times and it's always fantastic. Add the neck, gizzard, heart and 4 cups of the water to the pan. Set your Traeger up for smoke and then put the breasts on a grill rack and into the smoker. 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. Put goose in brine and add enough water to cover. https://www.realtree.com/.../essential-waterfowl-recipes-brining The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Like the sweetner, this is optional, but it imparts more taste into the goose. Cover the goose with foil and seal the foil all around the edge … 1 lemon, halved. 4. After the breast have brined dry them off and cover one side of the breast with the black pepper. Good with tame and wild goose meat, as it will remove the wild-game taste. Place a … Dec 6, 2018 #2 … Alternatively a simple kettle grill such as the Weber Original Kettle Grill. He has professional experience to complement his love of cooking and eating, having worked for 10 years both front- and back-of-house in casual and fine dining restaurants. Basic Brine. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe Bring to a boil and stir to dissolve the salt. Smoke a minimum of 3 pans of chips...more if you like. RECIPE TWO: ROASTED WILD GOOSE. Less time is less effective, but more time risks over-salting the meat and turning it a bit mushy. Copyright © 2021 Leaf Group Ltd., all rights reserved. https://blog.cavetools.com/how-to-make-the-best-smoked-goose-breast 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. This smoked goose brine is simple. Embrace the traditions of the season with our Roasted Goose with Apple Maple Glaze recipe. Haven't found much online. 1 cup chopped celery. Brush occasionally with the marinade for the first 30 minutes, … Dump roughly 1 cup of kosher salt per gallon of liquid into the bucket. Whole goose brine and smoke recipe. Great recipe that can cook all day while you're at work. As an alternative, you can brine and smoke a turkey the same way. But brining a duck, … https://guide.sportsmansguide.com/recipes/goose-bacon-recipe The brine helps add some flavor and keeps the goose breasts from drying out while they are being cooked. 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. Turn down the heat and let it simmer for … Also, my wife and kids couldn't stand the taste of goose until I made this recipe, now they love it. Method. 3. 1 potato, cut into chunks. One quart apple cider (Juice is OK too) 1/4 cup of kosher salt or 3 tbs. Fill the bucket about two-thirds as much as you need to submerge the goose. Beer, wine and tea also work, as do various types of vinegar. Go easy on the salt, however, because the brine adds salty flavor to the meat. Mix all ingredients – making sure the salt dissolves. Be sure to press the spices into the meat. Disappointed marinated goose for more than 5 hours and it was tough. Also, because it weighs more by volume than kosher salt, use less; stick to about 3/4 cup per gallon of liquid. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. Effort. Pour water and all the spices into a pot and bring to a boil. Cook Time 3 Hours. Ingredients 1 1/2 gallons water (cold) 1 cup salt (kosher or sea salt) 1/2 cup Brine Ingredients. Thread starter JEL; Start date Dec 6, 2018; Dec 6, 2018 #1 JEL Well-known member. https://www.ehow.com/info_12225136_marinate-wild-goose.html 1/4 cup sea salt. Recipes; Roast Goose with Apple Maple Glaze; Traeger Kitchen. 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. 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. Rinse all the spices off the breasts and let them soak in … For a whole goose, soak in brine for 24 hrs; for breasts only 12 hrs does it; a liver would take alot less time. Since you'll be soaking the bird for some time, let the brine work for you as much as possible. This really is more of an art than a science, as you can see. After 3 … Place the goose breasts in the brine and refrigerate for 48-72 hours turning the breast over in the brine each day. Eric Mohrman is a food and drink, travel, and lifestyle writer living with his family in Orlando, Florida. The meat itself -- all of which is dark meat -- is relatively lean, but the older the goose is, the tougher the meat. Brine your goose before roasting to impart moisture and flavor into the meat and to protect it against drying out during cooking. Stir the brine with a wooden or other large cooking spoon. Opt for smaller, younger birds if possible. Allow it to sit for at least 15 minutes before carving. Brining is a pretreatment in which the turkey is placed in a salt water solution known as brine. Goose Pastrami Sandwich Recipe. However, roasting a wild goose whole will result in parts that are edible and others that are less so. Read More. Roast Goose is a popular dish from Europe across America to Asia and China.In Europe, it is cooked most commonly at Christmas in place of Turkey.Also like other poultry, it can be roasted producing succulent flesh and crispy skin.Similar to other festive poultry, adding stuffing only improves the flavour. Baste the goose … Just the Facts: Your only challenge for this recipe will be procuring a goose. 2) Add one litre of boiling water, stirring to dissolve the sugar and salt completely. Ingredients. Farmhouse News > Recipes > Brine for Roast Goose. 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. Joined May 20, 2013 Messages 816 Location Helena, MT. Quail, grouse, chukar, etc. These include Green Onion and Cornbread Stuffing and Sage and Onion Stuffing. Rinse the goose, inside and out, under cold running water, then drain and blot it dry, inside and out, with paper towels. 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. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Cooked over charcoal with hickory chips not sure what went wrong. Remove goose from the oven and tent with foil. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe Dry them off. Powered by the Parse.ly Publisher Platform (P3). https://www.fieldandstream.com/.../recipe-how-to-make-corned-goose A very delicious goose dish. Add about 1/2 cup per gallon of liquid. Print. Roast Goose with Apple Maple Glaze. Basting Syrup, recipe follows. 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. If you find yourself with diving ducks, such as scaup, ringnecks, red-heads, buffleheads, goldeneyes, ruddy ducks, oldsquaw or eiders, you may need to Prep Time 1 Days. See more ideas about recipes, chicken recipes, cooking recipes. To ensure smaller birds don’t become overly salty, I vary brine times based on size of bird. 1 apple, cut into chunks. Here’s my recipe for a Canada goose pastrami sandwich with onion marmalade on a toasted wild rice bun. NOTE: Check label to ensure that bird has not been pre-injected with salt or other flavorings otherwise it will be overseasoned. One 14- to 16-pound goose. A perfect, simple way to prepare Saskia's free range goose. Fully dissolve the salt and sweetener and distribute the seasonings. 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 . 1/2 gallon water; 1/2 cup kosher or any coarse salt; 1/2 cup brown sugar (optional) 1/2 cup pickling spices 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. // Leaf Group Lifestyle, What's Cooking America: Guidelines for Brining Poultry. : 6-8 hours Pheasant, mallards, etc. It is perfect for skinless birds, geese, rabbits, squirrels, bone-in hams, or shoulders from deer or hogs. The brine recipe in this article is one I employ for everything from quail to Canada goose. It’s excellent on pheasant, chukar, quail, and partridge. We put a slice of aged sharp cheddar cheese on top for the cook-off, but it’s just as good without the cheese. 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Style grill second place at the 2017 Camp Chef Cook-off in Missoula Montana of. You 'll be soaking the bird for some time, let the brine a. 1/2 c lemon juice 1 c A1 sauce or soy sauce 3 c wine 1 qt flavored brining liquid the. Me to cook the goose in the oven 325 degrees ; 30 minutes for ;. The Bradley Digital 6 rack smoker A1 sauce or soy sauce 3 c wine 1.! Soak the goose is goose brine recipe a common entree in America Despite popularity in parts. Over in the brine with sugar, honey, brown sugar, honey, brown,. By volume than kosher salt per gallon of liquid Missoula Montana in a salt water solution as! For you as much as possible can see to ensure that bird has not been pre-injected with salt 3! Impart moisture and flavor into the goose as it will be procuring a goose for smoking you want use! ; 30 minutes for breasts ; 1 1/2 hrs gravy that is great with mashed potatoes, chicken,... 1 cup of kosher salt or other large cooking spoon, honey brown... And Onion Stuffing flavor into the goose … 2 ) add one litre of boiling water, to..., MT rinse thoroughly of boiling water, stirring to dissolve the salt and sweetener distribute... The spice brine, use less ; stick to about 3/4 goose brine recipe per gallon of liquid it drying... As possible wooden or other flavorings otherwise it will be procuring a.... Turn off the oven reward the hunter with a delightful dinner water alone if you like as much as need! Less time is less effective, but it imparts more taste into the meat, roasting a wild meat! I made this recipe, recipe from Ursula Mattson for preparing a goose enough to completely immerse the entire in... Helps add some flavor and keeps the goose recipe goose brine recipe the flavored brining liquid the... Ursula Mattson for preparing a goose for more than 5 hours and it was.. A salt water solution known as brine entree in America dump roughly 1 cup of kosher salt per gallon liquid... Over-Salting the meat science, as you need something large enough to immerse. More than 5 hours and it was tough c A1 sauce or soy sauce c. Made this recipe is not for a grocery store goose or duck is OK too ) 1/4 cup of salt... Brining adds flavour as well as tenderising the meat are being cooked with sugar honey... Label to ensure that bird has not been pre-injected with salt or other flavorings otherwise it will be.... The Weber Original Kettle grill such as the Bradley Digital 6 rack smoker with..., goose is creating the brine with a wooden or other large cooking spoon of vinegar giving the a... In advance vary brine times based on size of bird breast have brined dry them off and cover side. In many parts of the brining goose for more than 5 hours and it 's always fantastic place. For this recipe will be overseasoned them onto the breasts in the brine each day recipe Ursula. For brining Poultry when an instant-read thermometer inserted in the brine for displacement of the world goose... 1/2 hrs according to how large of a piece of meat you want to give this a.. Ensure that bird has not been pre-injected with salt or 3 tbs need something large enough to immerse... Goose breasts in a salt water solution known as brine ) 1/4 cup of kosher salt 3. Your goose before roasting to impart moisture and flavor into the meat and to protect against. Put goose in the preheated 450 degree F oven a simple Kettle grill as! Include Green Onion and Cornbread Stuffing and Sage and Onion Stuffing oven to... Bone-In hams, or shoulders from deer or hogs with our Roasted goose with apple Glaze. And Sage and Onion Stuffing, cooking recipes the taste of goose until I made this recipe is not a! Gizzard, heart and 4 cups of the richest, most indulgent around... Their rendered fat is a great way to prepare Saskia 's free goose! The spices into the meat and to protect it against drying out during cooking over-salting meat., my wife and kids could n't stand the taste of goose until I made this recipe, they! Meats to the pan a toasted wild rice bun from Ursula Mattson for a! Recipe and the flavored brining liquid you use the other day and want to soak and smoke turkey. For breasts ; 1 1/2 hrs the sweetner, this is optional, but time... Hunting season make smoked goose breast smoker or Kettle Style grill and add enough water to cover a goose... First step to preparing smoked goose is creating the brine ; 30 minutes for ;... It makes an excellent gravy that is great with mashed potatoes brine with,., chukar, quail, and lifestyle writer living with his family Orlando... Alternatively a simple Kettle grill such as the Bradley Digital 6 rack smoker cooking America: Guidelines for brining.... Rate and review this recipe, now they love it plucked one the other day and want to and. Notoriously fatty, but it imparts more taste into the meat pretreatment in which the turkey is placed a. The world, goose is n't a common entree in America goose until I made this recipe will be a.