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Goose Breast

 
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J.Shaft
BBQ Fan


Joined: 14 Mar 2008
Posts: 162
Location: Guelph, ON Canada

PostPosted: Wed Nov 05 08 10:30 pm    Post subject: Goose Breast Reply with quote

So my uncle is a guide down on the northern side of Lake Erie and he's trusting me to figure out some way to cook these breasts.

I guess as soon as they start getting ducks, people don't want to take the goose meat anymore... so he gets basically all he wants.

I know this meat is very lean and can be tough. Any magic possible??
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hldhm
BBQ Fan


Joined: 28 Jun 2008
Posts: 153
Location: DFW, Texas

PostPosted: Wed Nov 05 08 11:19 pm    Post subject: Reply with quote

I haven't done goose but have done some ducks for buddies. I'd suggest soaking in buttermilk overnight to take out some of the wild taste. Inject with whatever flavor you think will be good, maybe a garlic butter, cover with bacon and smoke. This has worked on wild duck.
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hldhm
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Joined: 28 Jun 2008
Posts: 153
Location: DFW, Texas

PostPosted: Wed Nov 05 08 11:23 pm    Post subject: Reply with quote

I forgot but I'm sure you'd do it any way Smile- season with your favorite rub, if skin is still on, I pull it back and get rub directly on the meat and recover with the skin, using toothpicks to hold it together if needed.
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Trapper-Randy



Joined: 19 Mar 2015
Posts: 8

PostPosted: Tue Nov 24 15 4:43 am    Post subject: Reply with quote

Brine the breasts with a good saltwater and brown sugar brine. Add your favorite rub then wrap with bacon. Smoke or cook till they r about 150-155 F internal temp. Wrap with aluminum foil the put them in a cooler for a few hrs.


T-R
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