A friend wants me to smoke his wild goose, any suggestions?
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Tried to smoke a whole goose last month. Plucked it fully (pain in the neck #1), singed the pin hairs (pain in the neck #2), Rubbed it with CS spicy chicken rub,smoked it upright on a rack with hickory wood enough to bring internal temp to 170. The final product was horrible...rubbery breast meat and tough. On the other hand the flavor was good and it wasn't dry. I also did a roaster chicken at the same time that came out perfect! I don't believe that it was my technique...it was the bird. It's no wonder why there are so many of these geese around. In my opinion they sure aren't any good to eat. If someone can tell me a better way to cook these I am all ears. Our farm fields are full of geese and I sure would go thin them out if I thought there was a good way to cook them.
Yo, DoctorLFC, how much of that problem was due to the lack of fat on the bird? Lean game meat seems tricky to smoke almost all of the time.
Of course those Canada geese hanging out in New York are fat as pumpkins.
Of course those Canada geese hanging out in New York are fat as pumpkins.
I tried a "free range" store bought goose... I put one each granny smith apple, orange, and lemon peeled and quartered in the cavity. Salt and Pepper inside and out. Smoked at 250F to internal temp of 185F.
I took the neck skin, internals, and excess fat and cooked it in a stock pot with some water and salt, cooled it, skimmed the fat off leaving the broth.
Melted 3/4 stick of butter and added several tablespoons of flour to make a roux. When lightly browned I removed it from the heat and added the broth strained though a fine mesh strainer, some black and white pepper to taste, a splash of white wine, and salted to taste.
I had to add some corn starch in cold milk strained into it to thicken it farther and added some poultry seasoning.
I served it with steamed green beans, and garlic mashed potatoes.
The breast was EXCELLENT... the rest was like rubber. Nice flavor, awful consistency.
It tasted and looked like beef. It was really good.
All in all unless the family requests it, I'll pass on the goose.
d9
I took the neck skin, internals, and excess fat and cooked it in a stock pot with some water and salt, cooled it, skimmed the fat off leaving the broth.
Melted 3/4 stick of butter and added several tablespoons of flour to make a roux. When lightly browned I removed it from the heat and added the broth strained though a fine mesh strainer, some black and white pepper to taste, a splash of white wine, and salted to taste.
I had to add some corn starch in cold milk strained into it to thicken it farther and added some poultry seasoning.
I served it with steamed green beans, and garlic mashed potatoes.
The breast was EXCELLENT... the rest was like rubber. Nice flavor, awful consistency.
It tasted and looked like beef. It was really good.
All in all unless the family requests it, I'll pass on the goose.
d9
wild goose breast = jerky
Old Kentucky recipe for wild goose. Don't smoke.
Take your cleaned goose and insert 1/2 orange quartered and two sticks of celery into cavity with a teaspoon of curry. Place goose into a roasting bag or a covered roasting pan with 2 cups of orange juice.
Roast at 350 degrees until tender. If you use a covered roasting pan, syringe the juice over the bird twice during the cook. It will get tender and most of the time by or before 175 degrees internal. When done, remove the goose and cover, then dump two quarts of sage dressing on top of half of the juice left in the pan, cover and cook until hot. Remove and put around the goose on the platter.
Used to hunt Ballard County, KY and served a brace of geese and a turkey every Christmas to our five sons. The goose went first. Why two? That was the limit.
smokemullet
Take your cleaned goose and insert 1/2 orange quartered and two sticks of celery into cavity with a teaspoon of curry. Place goose into a roasting bag or a covered roasting pan with 2 cups of orange juice.
Roast at 350 degrees until tender. If you use a covered roasting pan, syringe the juice over the bird twice during the cook. It will get tender and most of the time by or before 175 degrees internal. When done, remove the goose and cover, then dump two quarts of sage dressing on top of half of the juice left in the pan, cover and cook until hot. Remove and put around the goose on the platter.
Used to hunt Ballard County, KY and served a brace of geese and a turkey every Christmas to our five sons. The goose went first. Why two? That was the limit.
smokemullet