wild goose recipes breast
Smoked Goose or Duck. In a large skillet over medium heat brown goose in butter on all sides.
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Enjoy this recipe from DUs 45th president Doug Schoenrock and his wife Linda as they dive into their freezer and share some of their favorite wild game recipes.
. Combine all ingredients in a bowl or container for marinating. 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 nice pan sauce. Goose breast is marinated then smoked over a charcoal grill.
Place the trivet in the Pot with the 2 goose breasts on. Remove goose from roaster and place. Drain the can of mandarins and use a knife right in the can to cut.
Marinated and Smoked Wild Goose Breasts 2 cups soy sauce 1 cup brown sugar 2 tsp black pepper 2 tsp garlic powder 1 tsp cayenne pepper 1 tsp red pepper flakes 12 tsp powdered. Add goose in batches and turn to coat. Rinse and pat goose dry.
Add 2 whole goose breasts. Place cold butter in a large bowl and add cranberries raisins orange onion apple. Rinse pat dry with a paper towel the goose breasts.
Marinate 8 hours to overnight longer is better. Place in a glass dish or ziplock plastic bag and pour beer over. If you dont have a smoker regular grilling with propane or charcoal still tastes great.
Goose should be done so that meat will readily pull off carcass. Add in the almond milk red wine vinegar gluten free soy sauce corn starch paprika salt and pepper. Pour ¼ cup apple juice not.
Start about 9am on Slow or lowest setting and. Mesquite chips can be used in place of the. Place flour in another large shallow dish.
Drain goose discarding marinade. Place breasts in slow cooker Crock Pot. Cover breasts with tinfoil and allow to rest.
Score meat and rub seasonings into breasts on both sides. Incidentally I also have my. Preheat the oven to 325 degrees F 165 degrees C.
Broil 11 minutes on each side. Cover the pan and roast at 375 degrees for 2 to 2-12 hours basting often. Marinade for about 1 hour in refrigerator.
Cook for 8-9 hours. Remove the lid and carefully remove the goose breasts and trivet.
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