What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
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Hey folks, Was wondering if any of you have a good smoked goose breast recepie you would like to share? I am looking to slice it thin and throw it on some sandwiches. I have tried it before with a soysauce, and herb brine and smoked it with cherry wood chips which was good. But I am looking for a real keeper.
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- Location: central oregon
One step further - Some of the best jerky I've made was with goose. Canadian.
But slow smoked until med-rare like you are doing is really good too. I like to use jack daniels and coke for my 24hr marinade.
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ive got a great one for absolutly any wild game but its best on malard and goose. 1 cup olive oil in a sauce pan bring to a slow simmer. add 1table spoon crushed rosmary, again slow simmer to release oils from rosemary. add .5 cup worcesteshire sauce. stir. season goose or duck with salt, pepper and cayenne(if you like spice) baste with sauce repeatedly on grill or smoker. i prefer to smoke with black cherry(prunus serotina) adjust baste parts to your taste if youd like. slice and put on sadwich with tomatoe and spicy mayo( 1 part mayo .5 part louisianna hot sauce) best sandwich you will ever eat, hands down
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This is one that I use for ducks and geese, it is delicious. Since goose breasts are thick and I smoke them with ducks, I cut them in half so they are not as thick.
1 heaping table spoon kosher salt
1/4 cup brown sugar
1 tsp whole peppercorn
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground mace
1/4 tsp ground corander
combined all in mincer and mince.
Add to 1 cup apple cider
1/2 cup madeira (Port wine) - different port wines will effect the taste, find a good port wine.
1 1/2 cup water
*edit* I let the meat sit in this mixture for 24 hours.
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