APPLE BOURBON GOOSE BREAST- english Grill- and BBQ-Recipe - 0815BBQ. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Never eat goose or any other game meat that isn't fully cooked to avoid potentially eating pathogens or contaminants that could make you sick. Cover the grill and cook the breasts for 8 to 10 minutes. % of people told us that this article helped them. Some local butchers carry goose breasts, but they may be hard to find in small towns, skin-on breasts or skinless.. You can purchase them online from Schlitz Foods Marx Foods, or D’Artagnan. If the bacon starts to unroll, stick a few toothpicks to keep the slices in place. Temperature is usually shown on a gas grill, but most charcoal grills don't have a gauge. Goose meat will dry out quickly so you want to make sure you only cook it to the minimum safe temperature. Smoking goose breast would be difficult without it. Difficulty: **Serves 4 to 6Prep Time: 45 minutesCook Time: 20 minutes Author note: This is another combination of duck and citrus, only with a Greek twist: ouzo, an anise-flavored liqueur. What temperature should goose breast be cooked to? About two minutes per side should be enough to reach 158 – 160 degrees, remove and let rest. Do It Yourself Stuffed Burgers Designed For Anyone Who Wants To Eat A New Kind Of Burger. https://www.farmison.com/.../cook-yorkshire-wolds-free-range-goose-breast We like cooking them on the smoker because it introduces a beautiful color to the breasts. Smoking with cherry wood provides a beautiful and vibrant mahogany color to the meat, and the mix helps to balance out the cherry wood. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. I then put them in marinade sauce this mourning and am preparing to put them on the grill? Then, wrap slices of bacon around each breast so the goose is completely covered. After nearly a whole day of work dedicated to a good couple of smoked goose breasts, you've got your final (and tasty) result. Preheat grill. Then fire up the grill. There's no need to flip the goose breasts as they roast. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe By using our site, you agree to our. You can see proof of that in A Christmas Carol by Charles Dickens; although, it was a traditional dish even long before Dickens wrote of it. Make sure to check out The Most Delicious Smoke Flavors article to learn more! Don't rush the process! The salt helps the meat retain the moisture absorbed from the brine. If you're using a probe thermometer, insert it into the deepest part of the thigh. Mind the wood chips choice as it'll add a smoky flavor to your dish. Goose season is upon us. ... Keep checking the internal temperature at the thickest part of the goose … Tested. Marinate the goose breasts in your favorite marinade for 2 to 4 hours before you cook them. Even before then, the goose or duck breast have been part of many traditional scenarios, such as feasts in the Middle Ages and even sacrifices to the gods before that. Every once in a while, it's nice to try something new or live on the fancier side of things. A lot of those sources can even be found online for convenient ordering if you can't find a vendor near you. Although, since you're here, I assume you probably already have one! If you don't, you can always use a smoker box to get that smoky flavor. The flavor will intensify as it's stored. Drain the fat off, check the temp, and let rest if it has reached 375 degrees on the meat thermometer in the breast and thickest part of the leg. Thanks so much! Before I start I prod the goose skin all over the breast and legs. After all, everybody deserves a treat now and then. If the internal temperature is at least 165 °F (74 °C), then you're good to go! There are 12 references cited in this article, which can be found at the bottom of the page. Mix together your brine ingredients: one-half gallon of water, one-half cup of salt, one-third cup brown sugar, two tablespoons of onion powder, two tablespoons of garlic powder, one tablespoon of mustard powder, and some green onions. A goose breast's internal temperature should be around 140 degrees Fahrenheit if you want it to be pink or 160 degrees Fahrenheit if you'd prefer it well done. Once they are back to room temperature, you can refrigerate them. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Refrigerate leftover goose in an airtight container for up to 3 or 4 days. Smoked Goose Breast. You'll want to do this generously or to taste, depending on how you prefer your meat to be prepared. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Place the goose breasts on a pre-soaked cooking plank and smoke them for approximately 90 minutes. As long as the meat is at or above 165 °F (74 °C), then it's safe to eat! This ideal internal temperature applies to any part of the goose that you cook as well. White meat enthusiasts are out of luck - goose comes in "real dark" and "even darker". Transfer the grilled goose breasts to a cutting board and cover them loosely with aluminum foil. Check the internal temperature of the thickest pheasant breast using an instant-read thermometer. After the birds are brined, rinse and pat them dry. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Mix together your brine ingredients: one-half gallon of water, one-half cup of salt, one-third cup brown sugar, two tablespoons of onion powder, two tablespoons of garlic powder, one tablespoon of mustard powder, and some green onions. This article has been viewed 32,432 times. Mind the wood chips choice as it'll add a smoky flavor to your dish. It has more flavor than the store brands) Slice the goose breast in 1/2 thick slices across the grain. Include your email address to get a message when this question is answered. Make sure that you only gently pat the meat dry, as pressing into the meat could remove moisture that should rather be kept inside. After you've got the ingredients combines, let your goose breast halves soak in them for the allotted five hour time period and find something fun to do while you wait. Goose breasts can be cooked in the oven, on the chacoal grill, or on a smoker. If you'd like to cook it on HIGH, begin checking the goose after it's cooked for 4 hours. 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\n<\/p><\/div>"}, https://www.wnyc.org/story/recipe-pan-roasted-goose-breasts-orange-and-ouzo/, https://www.epicurious.com/recipes/member/views/-pan-roasted-goose-breast-52559301, https://gravelanddine.com/slow-cooker-hawaiian-goose/, http://www.danstefoutdoors.com/teriyaki-garlic-duck-breast/, https://www.jonesdairyfarm.com/recipes/by-meal/dinner/bacon-wrapped-wild-goose-breasts, http://redwestoutdoors.com/hunting/bacon-wrapped-goose/, https://www.outdoorlife.com/blogs/gun-dogs/2011/12/best-damn-goose-recipe-ever, https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/duck-and-goosefrom-farm-to-table/ct_index/!ut/p/a1/jZHRboIwFIafxsvSMpzB3RGSRdmEGbNZuTEFDoUMKGkPY-7p1-mVi262V-35vvScvzSlnKad-KilwFp1ovk5p7M9W7OZOw9ZlMzdR7aM39bJUxgyf3Nvgd0fQOzd6F9ZAfvPj2544E6vwpWkaS-wInVXKsolIBGdGUEbykulCmJECXggpciRmAoAbaFXQ4P6QHoNvdDHTCgvhvzdugWRShkotWqtpFuCiqDIGqA8x33dFfBJtzQ9b4-5di9jbzNdRLHHkulv4EJ-J-B6QDYB2ajs-Fm7oMs8346qoQQN2hm0va4Qe_MwYRM2jqNj25YNOLlqJ-ySUimDlJ-TtG9f-ddzsGD1S7v1TfANCKVOSg! This will make crispy skin that's delicious to eat. After all, we wouldn't need this recipe if we didn't have the goose! Generally speaking, you'll want to use a lighter wood while smoking poultry. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2021 wikiHow, Inc. All rights reserved. After 3 ½ minutes, give the breasts a quarter turn, but do not turn them over*. I know I need a little something like that. Place thawed or fresh duck or goose parts in a resealable bag or tub. The USDA says 165, Cooks Illustrated says 170 but then says "A goose generally reaches an internal temperature of 170 degrees in the thigh cavity after less than two hours of roasting. This Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Here's What You'll Need For This Smoked Goose Breast Recipe, Step Two: Prepare the Goose Breasts for Smoking. Slice breast … I suggest you use cherry wood mixed with hickory, oak, or pecan wood. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Place the goose breasts on the grill and close the lid. Looking for a quick and delicious way to serve up your harvest? If you'd like to keep the flavors simple, skip marinating the goose breasts. When it reaches 160 F, you can remove the goose from the grill, cover with foil, and rest it for 20 minutes before carving. Remove your smoked goose breasts from the smoker or grill. Thanks to all authors for creating a page that has been read 32,432 times. Put the pheasant breasts on a warm serving platter and cover it with aluminum foil for five minutes. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2021 wikiHow, Inc. All rights reserved. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\u00a9 2021 wikiHow, Inc. All rights reserved. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Roast Goose is very different from roast Turkey. Cut goose in half, directly down breastbone. Place the goose breasts on the grate. So I've been looking all over the web and for the life of me I can't figure out what temperature I need to cook my goose to. Brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Is it still safe to eat goose breast at this point? They'll last in the refrigerator for approximately ten days or one year if they're sealed well and frozen. Add some vegetables, or maybe fruit, such as apples, a cup soy sauce to the table, make some sauce from the juniper berries, maybe some other signature dishes to complete the feast. We use cookies to make wikiHow great. Another trick you can use is to check the juices. If it hasn't reached the proper temperature, you can finish it up in the oven for a few minutes and then check it again. Smoked Canada Goose breast is at the top of my list on how to cook these. Your goose breasts will be done when they've hit an internal temperature of 150 - 155 degrees. For a one-pan meal, sear the breasts in a hot skillet until they're browned. https://www.allrecipes.com/recipe/31971/wild-goose-breasts-with-orange-glaze If you'd like to make appetizer-sized pieces, cut the breasts into. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Take a knife and cut into a thick part of the goose. With all that said, I've been thinking about preparing a large goose for Christmas this year, but I wanted to try it first before things got stressful in the rush of the holiday season. Allow them to cool at room temperature. Continue to cook until the juices run clear and reach an internal temperature of 165 degrees F (74 degrees C), 10 to 15 minutes longer. The outside of the breasts should be browned and crisp. The smoked goose breast halves are definitely a favorite of mine from now on. (If you are using a gas grill place a piece of foil under the cooking grate where the goose will sit.) I've let the breast sit in salt water over night. Store the leftover goose in an airtight container in the refrigerator for up to 3 to 4 days. Then add, You could also make a teriyaki flavor by substituting. The shape is elongated with wing joints bigger than the drumsticks. By signing up you are agreeing to receive emails according to our privacy policy. Place the goose in the oven and roast for two hours forty-five minutes. Make sure your smoker has been preheated to 225 - 235 degrees and then put in your goose breast halves for four hours. The surest way is to use a meat thermometer. For our brine in this recipe, you'll need the following ingredients: After the brine, you'll also need Extra Virgin Olive Oil, which is often referred to as EVOO, and an equal-parts combination of salt, black pepper, onion powder, and garlic powder, which is also commonly referred to as SPOG. The marinade can infuse them with flavor and cut down on the gamey taste. This was a good trial run for me, and I know I'll be replicating this (in more significant quantities) for my family during the holidays. It normally takes about 2 hours at 350 to get to breast temperature of 175 which I find is just about right. https://edibledelmarva.ediblecommunities.com/recipes/grilled-goose-breast Rub breast with oil. A good marinade should enhance, not disguise, the natural flavor of grilled waterfowl. Since the goose has more fat and fat is flavor, some say that goose is better than turkey. Roast for about 40 minutes, then take the temperature at the breast with your instant-read thermometer. If you let the fat go cold it sets to a paste like consistency. If you want a stronger barbecue flavor, leave out the pineapple and green pepper. If you're cooking wild goose, skip scoring the breasts since they're probably not as fatty. Instead, lightly touch the surface with a paper or cloth towel so that only the excess moisture on the outside is removed. Wash and pat dry goose with paper towels. https://www.jonesdairyfarm.com/.../dinner/bacon-wrapped-wild-goose-breasts Do you know any other awesome goose recipes? The Best Smoked Goose Breast (337 downloads). You can buy goose breasts from various sources. So let's go over an easy goose recipe. An equal-parts combination of salt, pepper, onion powder, and garlic powde. Birchwood is more difficult to find; however, it could provide a great, subtle flavor to your goose meat. Don’t forget to use a digital thermometer. Place a deep roasting pan under the goose to catch the fat as it drips. Grill to medium or your personal preference. If it reads below 130 F, leave it in and check again in a few minutes. After you remove the goose breasts from the smoker, let them sit long enough for them to return to room temperature. Use tongs to flip them over after they're halfway cooked. Goose, like other poultry, should be cooked to an internal temperature of 165 degrees F. In a 350 degree F oven, this should take about 30 minutes. After your goose breasts have been washed and patted dry, you should apply your Extra Virgin Olive Oil and SPOG combination. Print Recipe Card Smoked Goose Breast. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Brining can last for hours upon hours - even days, depending on the type of meat and how big it is. Keep in mind that they won't be finished cooking at this point. The best way to gauge temperature… You might feel more adventurous and even try cooking wild goose breasts, it's completely up to you!