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Description
Tried a new goose recipe tonight after finishing up with my venison chili, and while I am not one to cook with fruit, (I like my bacon cheeseburgers with a side of chicken wings) this is by far the tastiest goose I have had.
Photos
Soak Goose Breast Overnight in Milk
Create Dry Rub Mix
Apply Dry Rub Mix
Grill
Prepare Glaze
Oil and Onion
Add additional Ingredients
Slice breast meat
Enjoy!
Directions
- Soak 2 to 3 Goose breast in milk overnight (helps draw out blood and tame the taste of the meat)
- Drain the milk in the morning and pat breasts dry, then in a pie plate, or whatever you have, blend the following.
2 Tbsp. of Sugar
2 Tbsp. of salt
1 Tbsp. of Ground Pepper - Roll the breasts in this mixture and work into the meat, place on a plate and let it sit in the fridge for the day until you are ready to cook. This will help draw out excess moisture so the meat isn't as "mushy" or rubbery, to the touch after cooking, as well as makes a nice crispy coating.
- Once you are ready to grill, whipe off the excess dry rub with your hands, working as much as you can off. Heat the grill to 300 degrees, and cool breasts to an internal temperature of 160 degrees, turning often.
- Once the meat is cooked remove from grill and let it sit on a plate.
-
For the glaze you will need the following
1 Large Onion Dice
2 Tbsp. Of Vegetable Oil
½ Cup of Vinegar
½ Cup of Maple Syrup
1 Cup of Fresh Raspberries - Heat oil in a large skillet over medium heat, add onion and cook while stirring until they become almost translucent.
- Add the Vinegar and Maple Syrup, mix well and increase heat to bring mixture to a boil, boil off about 1/2 the liquid.
- Turn heat back down to medium, and add goose breasts, pour in the Raspberries and spoon over the goose breasts, continue to do so until the breasts are warmed back up.
- Remove the breasts and let setup for a minute or two on a cutting board, then slice thinly, it should be very tender and slice easily, without a spring/bounce to the meat. There should be just a hint of pink inside
- Serve on a plate and spoon on as much of the glaze as you wish.
Enjoy!
Info
15.09.2013 (15.09.2013)
| Preparation Method | Grill | ||
| Difficulty | Intermediate | ||
| Cuisine | Game Birds | ||
| Season | General Wild Game | ||
| Preparation Time | 1 Hour 30 Mins | ||
| Serves | 2 to 4 |
Ingredients
- 2-3 Goose Breasts, I soaked mine in milk overnight. This will help draw out blood and tame the taste a bit.
- 2 Tbsp. of Sugar
- 2 Tbsp. of salt
- 1 Tbsp. of Ground Pepper
- 1 Large Onion Dice
- 2 Tbsp. Of Vegetable Oil
- ½ Cup of Vinegar
- ½ Cup of Maple Syrup
- 1 Cup of Fresh Raspberries
Fans
Jason
Well, I can't resist anymore. I am going Turkey Hunting this year! Haven't been in years.
Well, I can't resist anymore. I am going Turkey Hunting this year! Haven't been in years.