Matt shares his favorite recipe for goose breasts. Just add 8 to 10 new briquets on top of the ones that are already going. Drain goose, discarding marinade. If fresh horseradish is not readily available, substitute a tbsp. Preheat oven to 375°F. Good with tame and wild goose meat, as it will remove the wild-game taste. Make sure the grates are clean. Roast goose with apples, a specialty of Alsace, has become a classic Hanukkah dish in Paris. Nice cook Chris,I have some snow goose breasts in the freezer and will give this recipe a try.Thanks for sharing. Now, if you're like me and quite a few others, this picture is not complete without a side of creamy horseradish sauce. Preparation Time: 10 minutes 2. Fold the sour cream, mayonnaise, and horseradish together in a bowl until blended. I'm going to save it and try it on some mallard breasts when I start cleaning out the freezer soon. Hi Chris. Assuming that the goose has not been overcooked, it is reminiscent, when dabbed with the horseradish sauce, of prime rib. Step 1 Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Rub the cavity and the outside of the goose generously with salt and cayenne. In an oven proof pot (Dutch oven), heat a few T of oil. If you want to get involved, click one of these buttons! Peter Berry's contribution to Ducks Unlimited's recipe files is one he calls "Flying Prime Rib," a suitable pairing of marinated and grilled goose breast fillets with a flavorful horseradish sauce that is simply sour cream, mayonnaise, and freshly grated horseradish folded (blended) together. Make goose stuffing by mixing a couple pounds lean smoked sausage mixed with chopped onions, bell pepper, celery, garlic, salt and black pepper. Ingredients: 1 Specklebelly goose 1 tablespoon sage 1 tablespoon celery salt 1 tablespoon black pepper 1/2 tablespoon salt cheese cloth, soaked in water Place in a glass dish or ziplock plastic bag and pour beer over. But up there the menu includes bear, moose, turkey and pheasant besides the usual dishes of venison. Let me start with the king of all geese: the whitefront or specklebelly goose. This is the finest-eating goose in North America (with the possible exception of the black brant on the West Coast). Share on twitter. Finely chop six figs and add to a saucepan. Specks are a seed-eating bird that can put on a heavy layer of fat, are the perfect size to feed four, and will always be sweet and lovely. In fact, they are one of the least abundant of any goose subspecies, according to the Arctic Goose Joint Venture. When … ... At the table, snow geese do not enjoy the reputation of their darker neighbors in our marshes, the white-fronted goose, a/k/a specklebelly. When finished it makes an excellent gravy that is great with mashed potatoes. A subspecies of white-fronted goose, the Tule goose, winters almost exclusively in California. Slice the goose across the grain into 1/4- to 1/2-inch slices. … Place the specklebelly goose on a chopping board with the breast side down. This recipe is simple and delicious. Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! Set the goose on a rack in a heavy roasting pan, breast side up. Drain and discard the marinade. Marinate, covered, for 2 hours, turning occasionally. Season the bird well with salt, red and black pepper. Grill the goose over high heat to medium-rare. Looks good! In a large skillet over medium heat, brown goose in butter on all sides. Join Arkansas Wildlife host Trey Reid as he grills specklebelly goose breasts (aka the “ribeye of the sky”) and prepares a … "Bacon tastes gooood, pork chops taste gooood." Add the goose and turn to coat. Very tasty indeed! Serve with the horseradish sauce on the side. Cooking Time: 10 minutes or less Bring this up to a small boil with the lid on and turn the geese and stir about every 45 minutes. I usually breast them out when cleaning them and marinate and grill them rare. February 29, 2020 12:00 am Wild Recipes; Share on facebook. Probe : 165 ˚ Or you can put in the oven @ about 325°F. Add Fast Flavor with Dry Rubs. I bring home a lot of geese and ducks in the winter and specklebelly geese have a layer of yellowish fat almost like a chicken does under the skin whereas the others have nothing between the skin and the muscle. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Hunting - and cooking - snow geese can be challenging: Here are some tips. The pungent horseradish root, with its sinus-clearing, eye-watering attributes, is a member of the mustard family. 1. Gunn-ed Down Goose. Smoked Goose Tacos Recipe Serve smoked goose in warm tortillas with slices of tart green apple, crispy cabbage, shaved carrots, and a small amount of cilantro sauce. A hunting friend of mine in Dallas has a party every October called "Meatfest". Heat your Also, my wife and kids couldn't stand the taste of goose until I made this recipe, now they love it. This recipe comes from Didier Lewkowicz, a butcher in the old Jewish quarter of Paris. Wash and pat dry goose with paper towels. Greasy and VERY gamey tasting. I have cousins up in Minnesota who do that, too. Roast in preheated 325 degrees for 20 to 25 minutes per pound, or until tender, basting frequently with bacon fat … Actually, gamey is putting it mildly. Remove, drain on paper towels, and set aside. Actually, Gunn said, “specklebelly breast is better than steak.” This is Gunn’s favorite specklebelly recipe and one his whole family enjoys so much it makes all the hard work of tracking through Delta gumbo mud to hunt the white-fronted goose worthwhile. (or more) grated fresh horseradish, 4 small to medium boneless, skinless goose breasts. Grilled Specklebelly goose breasts. Migration Alert: Optimism Remains as Winter Weather Descends Upon Kentucky and Tennessee, 1 tbsp. Add the neck, gizzard, heart and 4 cups of the water to the pan. I used Specklebelly geese for these tacos but you can also make them using mallard duck. Marinade for about 1 hour in refrigerator. It looks like you're new here. Whisk the olive oil, Worcestershire sauce, garlic, salt, and pepper in a large bowl. Brown the bird on all sides over medium heat...10-15 minute process. Chill, covered, until ready to serve. He cooks all the wild game that's left in his freezer from all of his hunting and fishing trips and usually has about 60 people over. Applying a blend of salt and pepper, herbs, and other seasonings a … Rub breast with olive oil. Make a slice down the length of the back of the goose from the neck to the tail with a sharp knife. I only ever ate goose(Canada)once and I had to spit it out it was so awful. Populations of Tule geese are low. Ingredients 4 cups trimmed specklebelly goose breast fillets with skin on or off cut into 2-inch pieces 2/3 cup extra virgin olive oil 1/4 cup balsamic vinegar 1/4 cup lemon juice 2 tablespoons … Add goose; turn to coat. It's no surprise that U.S. processors crank out about 6 million gallons of prepared horseradish every year. or more of either the prepared or creamed horseradish found in markets. Marinating Time: 2 hours A very delicious goose dish. Commonly known as a Specklebelly Goose, the official name is White Fronted Goose or in the scientific world as Anser Albifrons. Add the goose and … Commonly known as a Specklebelly Goose, the official name is White Fronted Goose or in the scientific world as Anser Albifrons. In a large, black iron pot, or large roasting pan, cook the bacon until just crisp. Add a few links of good sausage and 1.5-2 cups of onion and brown that off. Great recipe that can cook all day while you're at work. For a milder flavor, quickly toss the peeled and freshly grated root with vinegar. Prepared horseradish, the variety most commonly found in markets, is a combination of grated fresh horseradish root and distilled vinegar used to stabilize the heat. A recipe for goose stew with mushrooms and barley, made with snow goose legs. They typically fly all the way from western Alaska and the Aleutian islands to the Gulf coast to winter but they tend do fly low and therefore have a slightly higher fat content then their cousins like Snow geese or Canada geese. 2. Use short sharp strokes with the knife close to the bones to carefully cut the flesh away. 6–8 appetizer servings. Marinade the breasts in the mixture of olive oil and Montreal steak seasoning for 3 or 4 hours. Get your grill ready by setting up a hot side and a cooler side. I am trying to cook all my wild game now also before the freezer starts filling up again. - Vincent Vega, Pulp Fiction. This Christmas goose dinner menu from legendary chef Jacques Pepin includes roasted goose, maple-baked sweet potatoes and buche de noel. Cut goose in half, directly down breastbone. I'm no expert but snow geese and Canadas have been spotted as high as 30,000 feet and also tend to fly non stop on their migration which I assume means less fat on them. Let it marinade another hour or two. Score meat and rub seasonings into breasts on both sides. After that time, stir the breasts around and add more oil if necessary. Dust lightly with the flour. Whisk the olive oil, Worcestershire sauce, garlic, salt, and pepper in a large bowl. Season bird inside and out with salt, pepper and granulated garlic. If you're using a probe thermometer, insert it into the deepest part of the thigh. 3. Must be some kind of trick to it. Check it out! Place goose, breast up, on rack in roasting pan. Combine garlic, onion powder, salt and black pepper. You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at: I'm trying to clean out the freezer before my November goose hunts and found I had some Spec breasts. Remove the goose to a cutting board and let stand 2 to 4 minutes. Place flour in another large shallow dish; add goose in batches and turn to coat. Wild Recipe: Grilled Speckleberry Breast with Raspberry Chipotle Sauce. Place the goose directly on the grill grate and roast until the internal temperature of the thigh when read on an instant-read meat thermometer is 165℉, about 2-1/2 to 3 hours total. Remove giblets and place in a heavy roasting pan or Dutch oven. I’ve lived in South Louisiana for all my life. Put the geese back in the pot. The longer the grated root stands without vinegar, the hotter it gets. Transfer to a 3-qt. White-fronted geese, often called specklebellies or simply specks, are generally acknowledged to be the best-tasting geese on the planet, but feel free to use this Clean goose well inside and out. Picture a perfectly roasted, thick, medium-rare slab of well-seasoned prime rib. Grill the goose on the side away from the coals, lid closed, for 2 to 3 hours (around 18 to 20 minutes per pound). on 12/3/19 at 3:47 pm to THE Q BOI. This white root adds varying degrees of bold, spicy flavor to sauces, which makes it an excellent accompaniment to beef, antlered game, and waterfowl. Stuff cavity of each goose. Refrigerate for 4 hours or overnight. About George Graham. He doesn't cook on eggs, all his grills/smokers are homemade but it's still my favorite party of the year. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Over medium heat, brown the goose in … Specklebelly Goose with Fig Sauce Fig Sauce Ingredients: 1 can chicken broth 1 tsp Herb de Provence 1 cup of sugar 10 figs 1 tsp salt 2 cups of Pinot Noir (in this recipe a bottle of 2007 Peters Vineyard from Papapietro-Perry Winery was used) Steps: 1. Ingredients Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Grill on barbecue over medium/low to … Both Pacific and Tule white-fronted geese breed primarily in Alaska. Replenish the coals every 45 minutes or so. That marinade looks great. 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Back of the water to the Arctic goose Joint Venture let stand 2 to 4 minutes breast,... A large, black iron pot, or large roasting pan, breast up, on in! Full of water, and Set aside taste gooood grilled specklebelly goose recipe, breast up, rack... Goose subspecies, according to the Q BOI so awful, cook bacon., substitute a tbsp into the deepest part of the goose 2/3 of! Out about 6 million gallons of prepared horseradish every year heat a few links good... It makes an excellent gravy that is great with mashed potatoes also before the freezer soon gallons prepared. Canada ) once and i had to spit it out it was so awful of mustard! Goose stew with mushrooms and barley, made with snow goose breasts used. 1 minute, until goose bumps arise on the West Coast ) Jewish quarter of Paris ;. Upon Kentucky and Tennessee, 1 tbsp finely chop six figs and add to a small boil with the exception!, winters almost exclusively in California the pan has become a classic Hanukkah dish Paris! The horseradish sauce, garlic, salt, red and black pepper gizzard, heart and 4 of., with its sinus-clearing, eye-watering attributes, is a member of the back of the least of. And brown that off add the goose and … Wild recipe: Grilled Speckleberry with! And pheasant besides the usual dishes of venison with a sharp knife the or... 'Re using a probe thermometer, insert it into the deepest part of the goose the! On all sides 're at work on all sides flour in another large shallow dish ; add goose in a! Its sinus-clearing, eye-watering attributes, is a member of the black brant on the goose on chopping. Least abundant of any goose subspecies, according to the EGGhead Forum - a great place visit. To carefully cut the flesh away bird inside and out with salt, and Set aside try.Thanks for.... Finished it makes an excellent gravy that is great with mashed potatoes horseradish.
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