smoking recipes

[wild bill]

anyone have a marinade for smoking goose breasts?

[POLARBEAR]

sorry bill..... i would have to shoot one first to learn how to cook it!!!!!!!!!!!!!!:D

[wild bill]

it must be those big ones that come down on your head as you get ready to shoot.:D

[Hunter333]

Good news!! I need some recipes for goose also as I finally got a couple of birds :) Went out with Coldwater Charters (Mike) and got my very first birds. Man what a rush! All of those geese flying around us, behind us, and obviously TO us. I have 4 breasts and some legs and now need to know a good way to cook them. Russ, one of the callers, said to marinate them in Teriaky then throw them on the grill like a steak. Any other ideas?

[wild bill]

hey kurt i've always chopped them up and used them in stir fry or used then in spaghetti instead of burger. i do the same with pheasants.

[PrtyMolusk]

Howdy-

OOPS! Saw the heading and thought it was about another topic...:o :D :rolleyes:

[Brian S]

Bill, I"ll post one on Tuesday. I have a marinade recipe at home that I've used for goose, unfortunately though I'm at work right now, no computer at home, and won't be back till Tues.

Basically, the marinade consists of orange juice with salt, brown sugar, honey, garlic . . . nothing too fancy. The orange juice adds a little twang to the meat and goes well with waterfowl. Usually people can taste the orange but can't identify it, which is the way I like marinades, adding some flovar but not overpowering. Like I said, I'll post the complete recipe on Tues.

[wild bill]

thanks brian

[Brian S]

Here we go:

2 cups orange juice
2 cups pineapple juice
1/2 cup packed brown sugar
1/4 cup canning or pickling salt
1/4 cup honey
3 Tablespoons lemon juice
1 Tablespoon lemon pepper
1 clove garlic, minced

I've used this recipe several times with both duck and goose breasts and even some venison. I usually cut the goose breast into strips about 1 inch thick. Pound them well with a meat tenderizer then soak over night. Then 4 to 6 hours on the smoker. I usually let them smoke for 3 or 4 hours with the temp at 125 F and then the last hour at 170 F.

Feel free to change orange/pinapple. I have used all orange juice and then one time an orange/peach/mango juice. My favorite is the straight (4 cups) orange juice.

One thing I found is it can take a lot of stirring to dissolve the salt and honey if the juice is real cold. I usually make the juice from concentrate using warm water which helps dissolve everything better.

[wild bill]

thanks again brian. i will give it a try this weekend.