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Message
Goose Breast
Posted on 7/3/14 at 6:15 pm
Posted on 7/3/14 at 6:15 pm
I've got some geese breast in the freezer that I plucked instead of cutting the skin off and sautéing them and was wondering if any of y'all had any tips or tricks on a good marinated for them. I plan on putting them on the smoker either this evening or tmrw. Is the smoker a good idea or is there a better way to cook them? Any advice is greatly appreciated. 
and happy 4th 
and happy 4th 
5
Posted on 7/3/14 at 6:22 pm to Spunky
If specklebelly cook rare. Sear like a filet. The longer you cook it the tougher it'll be. If snow/canada jambalaya gumbo etc.
Posted on 7/3/14 at 6:24 pm to Spunky
Hmmm. You have just the breast with skin on it?
I usually either have just breast meat or a fully plucked bird. Couldn't tell you from first hand experience but I'd think about searing it right quick and eating.
What kind of goose?
ETA- I think you could still sear it.
I usually either have just breast meat or a fully plucked bird. Couldn't tell you from first hand experience but I'd think about searing it right quick and eating.
What kind of goose?
ETA- I think you could still sear it.
This post was edited on 7/3/14 at 6:25 pm
Posted on 7/3/14 at 10:22 pm to Spunky
Thaw it & then dry it a day in the fridge then marinade it in oj then use a mole rub nice hot grill rare to me rare it's fricking great as good as a nice filet
Posted on 7/3/14 at 11:06 pm to Spunky
All I cam tell you is goose has very low fat. If cooked wrong it just dries out. If o were cooking. O would make sure it is done in a way to hold the juices....if grilled, wrap it in bacon type recipe. Do NOT cook it past med rare or it WILL dry out
Posted on 7/4/14 at 10:23 am to Spunky
Sorry I didn't see this earlier....I like to soak them overnight to mellow them down a bit and then inject them with Cajun injector...drop them on the smoker and they will be some fine eating...
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