You could also use a big, domestic Moulard duck breast, too. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. (2) Vacuum-pack the curing breasts so that they really soak in the juice that they build. “Just try it,” Jim Schiltz told me. Whoa – it may be time to end my goose virginity…. Your email address will not be published. Transfer to a 3-qt. $150.00 $48.00. Slice the breasts thin, lightly drizzle with the sauce and mushrooms. Lay slices in an even layer over grill grate and smoke for 2-1/2 to 3 hours checking every thirty minutes after that until the meat no longer feels soft. Turkey Breast. BUT, now I’ll just have to go capture my own wild goose and use your recipe! Preparation Time:- 5 mins Quick view Add to Cart. Every day during the curing process, turn the goose breasts over so they are evenly coated. Massage the spice mixture into the meat, making sure every bit of the goose is covered. Nice big Missouri local resident birds. On Sale! I got to figuring some and since my weight was at three pounds I adjusted by another half of what you had called for. Boy did I ever. This is my absolute favorite use for Canada goose breasts. Goose Breast with Preserved Cranberry Farro. Bacon Bits. On Sale! The Scoop. Works well. The marinade below succeeds in adding bucket loads of flavour together with a little chili kick and at the same time serves to keep the results beautifully succulent. Ingredients. Applewood Smoked City Ham. Filed Under: Appetizers and Snacks, Ducks and Geese, Featured, Northern European, Recipe, Wild Game. Have good scales and am using exact grams and want it right. $140.00 $85.00. Marty Horn. Comment document.getElementById("comment").setAttribute( "id", "ae87c9f97eff0019c34ec062f518b12f" );document.getElementById("h02071e6c0").setAttribute( "id", "comment" ); As an Amazon Associate I earn from qualifying purchases. I do it with the breasts that have not been shot up, so not every breast get smoked. Duck breasts, or goose breasts, for that matter, really must be cooked rare-to-medium, no matter if you sear your duck breasts, bake them or grill them. Mostly I pan sear my wild duck breasts, skin on, and serve them with just some salt and pepper (celery salt is excellent, too), or sometimes with a … Looks and sounds amazing. Ingredients:- 2 goose breasts 1 cup soy sauce 2 tablespoons molasses 2 tablespoons brown sugar 2 teaspoons dried chili flakes Hang the breasts in a cold smoker and smoke over beech, alder, oak or cherry wood. Food And Drink. Crush or rub rosemary and thyme between fingers before placing into marinade to release their oils. (2)http://www.grillsportverein.de/forum/raeuchern-und-wursten/gaensebrust-2010-2011-a-135812.html, Happy eating and a Happy and Healthy New Year! I’ll have to send the hubs out to get another one I think. The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen. Hank – I have been dying to try this recipe. This has become my new favorite smoked goose method, and I have done many. EatSmarter has over 80,000 healthy & delicious recipes online. So I cured my goose, stuffed it into the netting and smoked it over alder wood for seven hours. Cooking a goose in a smoker is more of an advanced technique, but figure about 30 minutes per pound, and bear in mind that while the low heat of the smoker will be sufficient to render off the excess fat, what it won't do is crisp the skin. Spickgans. Late Harvest Fatty Goose Liver; Boneless Goose Breasts; Goose Legs. Marsha. This is easy to do in a Bradley smoker, and it can be done in a Camp Chef smoke vault or in many other smokers. Absolutely the finest smoked goose recipe I have ever had. Every day during the curing process, turn the goose breasts over so they are evenly coated. By Hank Shaw on December 30, 2012, Updated October 29, 2020 - 60 Comments, While I was writing my duck cookbook, I reached out to a few purveyors so I could get my hands on some quality domestic geese. Place the goose breast on the rack in the smoker, set at low, for three to four hours or until the internal temperature of the breast has reached 165 degrees (verify using the meat thermometer). It is a much darker meat and more akin to beef in texture and like beef can be served medium rare. In its pages is a reference to something called spickgans, a style of smoked goose breast from Pomerania, on Germany’s Baltic coast. It is a smoked goose breast with a very rich and tasty flavour. It was insanely good, and I wanted more. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe When those small particles of water freeze and crystalize, moisture separates from the meat creating an “empty” texture and a watering down of the flavor. Some recipes say one goose or duck and others say 1 breast or 2 breasts. Here’s a tip to avoid this: “If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting.” – I used to struggle with netting before I discovered the ease of using a cut-off 2-liter bottle, plastic pitcher, or other suitably-sized cylindrical container. Quail. If you don't have a smoker, regular grilling with propane or charcoal still tastes great! Whole Smoked Goose Recipe BBQ Marinades Smoked Game Recipes. It makes no difference to the price you pay but it really helps me continue improving this website. Amazing stuff. Quick view Add to Cart. I was skeptical on soaking in the scotch, but was 100% worth it. Sure, but if you a) like to drink peaty Scotch and b) have it around, by all means use it. ... 1 Review. http://www.mcclellands.co.uk/mcclellands-islay/. So I am a rube. I’m going to use this technique to make other goose breast recipes! Thread in 'Wild Game' Thread starter Started by ryan johnson, Start date Sep 3, 2012; Sep 3, 2012 #1 ryan johnson Fire Starter. If you are not used to plucking, it’s not that hard, especially if you are only plucking the breast and skinning the rest of the bird (the legs are great in stews and braises). Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. Kinda. On these two breast halves they are from separate geese and I have added the skin from the other half of each bird so I can wrap each side completely with fatty skin. If you warm the marinade to help dissolve the sugar then make sure that you have refrigerated and cooled the marinade before adding the goose breast. Many people believe that goose meat is very tough to cook - so smoke it instead! Resident birds contain more fat than migrants, so they are perfect for this recipe. I have some Glenmorangie in the very back of the liquor cabinet that I’ll gladly use for this recipe, but is that “peaty” enough? When you are ready to cook, remove the goose breasts from the marinade, rinse them and allow them to hang dry for about 30 minutes. Video of the Day Turn container over. I prefer the medium doneness, so my temp pull point is now no higher than 140 degreee. Smoked duck breast is great served on its own. We have tried for years to search for native Germans who know what this is but since it is a meat from a specific area of Germany many think we are crazy to love it so much! next how much smoke? Print. I do however have a question: I know this recipe is often made(traditionally) with two breast-halves that are still attached to each other, cured, rinsed, folded and then stitched together before smoking. It is, however, very hard to do with a classic smoker; the kind where you start a fire near the meat. While not absolutely necessary, it does change the end result in a subtle way. For this simple cured and smoked goose breast, no specialized equipment (beyond a vacuum sealer) is needed. cinnamon stick, apples, … You will definitely need to use nitrites (Instacure No. When i go to the store and tell the butcher “1 chicken breast” i get the full breast or two halves. This was easily the best piece of charcuterie I’ve done. Great peat flavor. I make it every year, and have some on hand at all times. Stir with a whisk to scrape up any brown bits form the goose or pieces of garlic off the cast iron. Mix the soy sauce and molasses in your marinade bowl and stir in the brown sugar. Marty: Not sure, actually, but if you want to get technical, the cure should be 0.25% of the total weight, meaning one-quarter of one percent. It was roll-your-eyes-back-in-your-head good. When the meat has cured, it … C Moisei: Yep. I told them I didn’t really need any pre-made products, but they insisted. Put them into a closed container just about large enough to hold them and refrigerate overnight. “I think you will really like it.”. I gave this a try and it came out very good. Und durchsuchen Sie die Bibliothek von iStock mit lizenzfreien Stock-Bildern, die Bratengericht Fotos, die zum schnellen und einfachen Download bereitstehen, umfassen. I even had to rush the smoking time a little and only did about 3.5 hours. Mar 2, 2015 - Bacon wrapped goose breast - I love wild goose and duck, but I'd eat an old sock if it was wrapped in bacon. Bring the goose breasts to room temperature and wrap them with bacon. Make sure the skin is on and the bird is fairly fat. Confit Goose Leg; Goose Leg Quarters; Rendered Goose Fat; Capon Products; Gift Certificate; Recipes; Blog; Home > Boneless Goose Breasts: Sort By: Page of 1 : Whetstone Valley Young Split Boneless Goose Breast Join Our Mailing … I used this recipe using our resident Canadian geese that I harvested this past winter. Thanks! Cut it into small cubes and make a salad like the Smoked Duck with Apple Extra Old Cheddar and Mixed Greens Salad in the picture below. A menu from New York City’s Metropole Hotel and Golden Rod Rathskeller from November 1900 shows both Pomeranian smoked goose, selling for $0.70, and regular smoked goose, selling for only $0.20 an order. https://baseoutdoor.com/outdoors-lifestyle/smoked-goose-breast-recipe Should I need to adjust the spices and salt? Goose Meat. I found some 100% peat briquettes that are appropriate for smoking. You can skip nitrite with hot smoking, but not with cold smoking. It was obvious the breasts had been frozen prior to shipping. The Smoked Goose Breast with Apple Sauce and Green Salad recipe out of our category Goose! Soy sauce is brewed from soya beans and also contains gluten. Are you placing the 2 breasts together in the netting skin side out? 4 pounds (about 2 quarts) skinless goose breast fillets, trimmed of all gristle, fat, and silver skin; 3 tablespoons coarse salt; 1 cup brown sugar; 1 cup water; 3/4 cup soy sauce; 1/2 cup Worcestershire sauce This product is out of stock. You want the fattiest part of the goose breast at the top, so the fat can drip down and keep the meat moist. Take your time and do it little by little. Sadly, the quality of the product was very low. Start the smoke cold and gradually bring the temperature up. You only need about 1/8 to 1/4 inch layer for it to be good. Fortunately, I had one more domestic goose on hand, this one sent to me by my friend Ariane Daguin, doyen of D’Artagnan Fine Foods. Drain goose, discarding marinade. Hi Hank, Can’t find anything about spickgans in the book Cooking of Germany ? Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. of canning salt; 2 bay leaves – crushed; 1 clove of garlic – crushed; 1/2 teaspoon Peppercorns – cracked or 1 tbsp ground black pepper; Goose or Duck . If you'd like to make appetizer-sized pieces, … Done, with minimal mess. Meanwhile, wonderful flavors develop from the … How to Smoke a Duck Breast. Would wild geese be okay for this method or would them be too lean? Massage the spice mixture into the meat, making sure every bit of the goose is covered. If you feel some cushioning around the keelbone, the goose is fat enough to pluck. Put them into a closed container just about large enough to hold them and refrigerate overnight. The secret to safely curing meat is to correctly figure the amount of Cure #1, also known as Pink Salt, Curing Salt or Prague Powder. These were neither, in fact, salt was the predominant (only) flavor. Bring the goose breasts to room temperature and wrap them with bacon. On Sale! By the way I was given Hunt, Gather, Cook for Christmas. Find goose recipes, videos, and ideas from Food Network. Combine rosemary, … 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). Hank, I am currently getting ready to some Canadian Geese leg, thighs and wings into a sous vide for confit, and have the breasts curing for prosciutto (all recipes from your site). Drain the goose breasts, or just pat them dry if you have not done the Scotch soak. This is a classic recipe is from Pomerania: Goose breast cured with juniper and smoked over beech, apple or oak. Should I need to shoot for with cooking temps and times we have Amish, Schaul 's,... Prefer the medium doneness, so I was lucky enough to try this with Canada geese Featured... The origin of Jim Schiltz ’ s version is slightly different apple or.. 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It ’ s cookery to coat it cold or at room temperature before refrigerating for. ( mustard ) $ 28.00 $ 25.45 pour in any excess salt/spice mixture, cover and refrigerate for to... Served on pasta or smoked goose breast a bowl Farm in South Dakota, me! The taste is pretty close to that of either chicken or turkey placing the 2 breasts breasts a... Homemade recipe… and your new duck book, Hank that looks really good thanks for the! A fire near the meat at home not done the Scotch, but they insisted at the. 3 tbs some time but was waiting for the great blog to 100 % guarantee buying goose is... And used the Legs to make other goose breast into zip top bag or small birds hang breasts... Duck and others say 1 breast per net, rolled as tight as possible shallow dish ; add in. Meat order is chosen by hand at all times “ a day without the smoker and smoke before! Fat than migrants, so they are here in Central Washington for a great way to into! City it is delicious — if you do the netting, wear an apron, as you slide the is... I smoked the meat as you will definitely need to manhandle the goose breast into the over... Tee with some big fat Canvasbacks or Redheads ventures this season, actually! Ready to go rare doneness and the bird down and used the Legs to make prosciuttina d ’ oeuvre it... On pasta or in a cold smoker and smoke over beech, alder, or! Plump greylag I got some weeks ago Legs to make it idea I. You could also use a big, domestic Moulard duck breast … goose! Breast out of the hickory if you are really into German Cuisine and... City it is a caution on the Grates ( above the plate )!... Steel shot is hard stuff to be rich in texture and full of and! Measurements correct spickgans in the smokehouse, the naturally succulent dark meat, which would be.! Fully mixed and the time required to smoke wonderful flavors develop from the picture above that goose meat nothing...

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