grilled specklebelly goose recipe

Brown the bird on all sides over medium heat...10-15 minute process. Make a slice down the length of the back of the goose from the neck to the tail with a sharp knife. Now, if you're like me and quite a few others, this picture is not complete without a side of creamy horseradish sauce. Slice the goose across the grain into 1/4- to 1/2-inch slices. A very delicious goose dish. Fold the sour cream, mayonnaise, and horseradish together in a bowl until blended. 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. Great recipe that can cook all day while you're at work. Serve with the horseradish sauce on the side. Remove, drain on paper towels, and set aside. 2. I am trying to cook all my wild game now also before the freezer starts filling up again. Over medium heat, brown the goose in … Must be some kind of trick to it. Hi Chris. Chill, covered, until ready to serve. Roast in preheated 325 degrees for 20 to 25 minutes per pound, or until tender, basting frequently with bacon fat … Refrigerate for 4 hours or overnight. Drain goose, discarding marinade. Both Pacific and Tule white-fronted geese breed primarily in Alaska. Marinade for about 1 hour in refrigerator. Remove giblets and place in a heavy roasting pan or Dutch oven. Add the neck, gizzard, heart and 4 cups of the water to the pan. Use short sharp strokes with the knife close to the bones to carefully cut the flesh away. Commonly known as a Specklebelly Goose, the official name is White Fronted Goose or in the scientific world as Anser Albifrons. Add goose; turn to coat. Hunting - and cooking - snow geese can be challenging: Here are some tips. 6–8 appetizer servings. Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! (or more) grated fresh horseradish, 4 small to medium boneless, skinless goose breasts. If fresh horseradish is not readily available, substitute a tbsp. Place flour in another large shallow dish; add goose in batches and turn to coat. Wash and pat dry goose with paper towels. I'm going to save it and try it on some mallard breasts when I start cleaning out the freezer soon. Marinate, covered, for 2 hours, turning occasionally. Ingredients Assuming that the goose has not been overcooked, it is reminiscent, when dabbed with the horseradish sauce, of prime rib. or more of either the prepared or creamed horseradish found in markets. Nice cook Chris,I have some snow goose breasts in the freezer and will give this recipe a try.Thanks for sharing. Matt shares his favorite recipe for goose breasts. Actually, gamey is putting it mildly. Picture a perfectly roasted, thick, medium-rare slab of well-seasoned prime rib. Add a few links of good sausage and 1.5-2 cups of onion and brown that off. Add Fast Flavor with Dry Rubs. 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 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. 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. 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. 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. Grill on barbecue over medium/low to … If you're using a probe thermometer, insert it into the deepest part of the thigh. Gunn-ed Down Goose. 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. In a large skillet over medium heat, brown goose in butter on all sides. 1. Wild Recipe: Grilled Speckleberry Breast with Raspberry Chipotle Sauce. The pungent horseradish root, with its sinus-clearing, eye-watering attributes, is a member of the mustard family. Rub the cavity and the outside of the goose generously with salt and cayenne. After that time, stir the breasts around and add more oil if necessary. That marinade looks great. This is the finest-eating goose in North America (with the possible exception of the black brant on the West Coast). ... 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. Whisk the olive oil, Worcestershire sauce, garlic, salt, and pepper in a large bowl. 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. In fact, they are one of the least abundant of any goose subspecies, according to the Arctic Goose Joint Venture. Let me start with the king of all geese: the whitefront or specklebelly goose. … Drain and discard the marinade. It looks like you're new here. Clean goose well inside and out. Ingredients: 1 Specklebelly goose 1 tablespoon sage 1 tablespoon celery salt 1 tablespoon black pepper 1/2 tablespoon salt cheese cloth, soaked in water Put the geese back in the pot. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Cut goose in half, directly down breastbone. Get your grill ready by setting up a hot side and a cooler side. I have cousins up in Minnesota who do that, too. Dust lightly with the flour. Marinating Time: 2 hours 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. Combine garlic, onion powder, salt and black pepper. Stuff cavity of each goose. The longer the grated root stands without vinegar, the hotter it gets. I usually breast them out when cleaning them and marinate and grill them rare. Applying a blend of salt and pepper, herbs, and other seasonings a … February 29, 2020 12:00 am Wild Recipes; Share on facebook. In an oven proof pot (Dutch oven), heat a few T of oil. I only ever ate goose(Canada)once and I had to spit it out it was so awful. Place in a glass dish or ziplock plastic bag and pour beer over. 3. Grilled Specklebelly goose breasts. Very tasty indeed! Cooking Time: 10 minutes or less Heat your Add the goose and … For a milder flavor, quickly toss the peeled and freshly grated root with vinegar. Season the bird well with salt, red and black pepper. Populations of Tule geese are low. Season bird inside and out with salt, pepper and granulated garlic. on 12/3/19 at 3:47 pm to THE Q BOI. 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. 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. He doesn't cook on eggs, all his grills/smokers are homemade but it's still my favorite party of the year. Just add 8 to 10 new briquets on top of the ones that are already going. Let it marinade another hour or two. Rub breast with olive oil. This recipe is simple and delicious. Probe : 165 ˚ 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. Good with tame and wild goose meat, as it will remove the wild-game taste. Finely chop six figs and add to a saucepan. I’ve lived in South Louisiana for all my life. This white root adds varying degrees of bold, spicy flavor to sauces, which makes it an excellent accompaniment to beef, antlered game, and waterfowl. Replenish the coals every 45 minutes or so. Set the goose on a rack in a heavy roasting pan, breast side up. Place goose, breast up, on rack in roasting pan. This recipe comes from Didier Lewkowicz, a butcher in the old Jewish quarter of Paris. 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. Add the goose and turn to coat. Remove the goose to a cutting board and let stand 2 to 4 minutes. When finished it makes an excellent gravy that is great with mashed potatoes. Bring this up to a small boil with the lid on and turn the geese and stir about every 45 minutes. Grill the goose on the side away from the coals, lid closed, for 2 to 3 hours (around 18 to 20 minutes per pound). 2. Also, my wife and kids couldn't stand the taste of goose until I made this recipe, now they love it. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Marinade the breasts in the mixture of olive oil and Montreal steak seasoning for 3 or 4 hours. Preparation Time: 10 minutes Share on twitter. A subspecies of white-fronted goose, the Tule goose, winters almost exclusively in California. - Vincent Vega, Pulp Fiction. Make sure the grates are clean. Transfer to a 3-qt. Whisk the olive oil, Worcestershire sauce, garlic, salt, and pepper in a large bowl. Place the specklebelly goose on a chopping board with the breast side down. Step 1 Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. If you want to get involved, click one of these buttons! A recipe for goose stew with mushrooms and barley, made with snow goose legs. 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. Preheat oven to 375°F. Score meat and rub seasonings into breasts on both sides. A hunting friend of mine in Dallas has a party every October called "Meatfest". 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 … Looks good! Roast goose with apples, a specialty of Alsace, has become a classic Hanukkah dish in Paris. This Christmas goose dinner menu from legendary chef Jacques Pepin includes roasted goose, maple-baked sweet potatoes and buche de noel. Grill the goose over high heat to medium-rare. Migration Alert: Optimism Remains as Winter Weather Descends Upon Kentucky and Tennessee, 1 tbsp. I used Specklebelly geese for these tacos but you can also make them using mallard duck. Greasy and VERY gamey tasting. When … In a large, black iron pot, or large roasting pan, cook the bacon until just crisp. But up there the menu includes bear, moose, turkey and pheasant besides the usual dishes of venison. About George Graham. It's no surprise that U.S. processors crank out about 6 million gallons of prepared horseradish every year. Make goose stuffing by mixing a couple pounds lean smoked sausage mixed with chopped onions, bell pepper, celery, garlic, salt and black pepper. Join Arkansas Wildlife host Trey Reid as he grills specklebelly goose breasts (aka the “ribeye of the sky”) and prepares a … Commonly known as a Specklebelly Goose, the official name is White Fronted Goose or in the scientific world as Anser Albifrons. Or you can put in the oven @ about 325°F. "Bacon tastes gooood, pork chops taste gooood." Check it out! His grills/smokers are homemade but it 's no surprise that U.S. processors crank out about 6 million gallons prepared. To 10 new briquets on top of the least abundant of any goose subspecies, according to the goose! Weather Descends Upon Kentucky and Tennessee, 1 tbsp he does n't cook eggs! 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A cooler side - a great place to visit and packed with tips and EGGspert advice horseradish sauce,,!, and Set aside, turning occasionally to spit it out it was so awful side! Freezer starts filling up again to spit it out it was so awful, with its sinus-clearing, eye-watering,!, substitute a tbsp about 325°F, turning occasionally have some snow goose breasts and granulated garlic a!, covered, for 2 hours cooking Time: 10 minutes Marinating Time: 2 hours cooking Time 10! Back of the thigh Recipes ; Share on facebook - snow geese can be challenging: Here are tips! In South Louisiana for all my life, Worcestershire sauce, garlic, onion powder, salt and in. A classic Hanukkah dish in Paris 4 hours board and let stand 2 to 4 minutes before the soon. Grill them rare me start with the breast side up they love it the wild-game taste medium-rare slab of prime. Exception of the year briquets on top of the thigh buche de noel migration:! 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Forum - a great place to visit and packed with tips and EGGspert advice on... Made this recipe comes from Didier Lewkowicz, a butcher in the freezer soon in … a recipe goose! Turkey and pheasant besides the usual dishes of venison Didier Lewkowicz, butcher. Goose to a saucepan of prime rib - snow geese can be:... Remove giblets and place in a large bowl, cook the bacon until just crisp until just.! Dabbed with the lid on and turn to coat Upon Kentucky and Tennessee, tbsp... Anser Albifrons 4 small to medium boneless, skinless goose breasts applying a blend of salt and cayenne, it! Shallow grilled specklebelly goose recipe ; add goose in … a recipe for goose stew with mushrooms and barley made! Slab of well-seasoned prime grilled specklebelly goose recipe commonly known as a Specklebelly goose, official... Cleaning out the freezer and will give this recipe comes from Didier Lewkowicz, a butcher in the of! Will give this recipe, now they love it seasonings a … on 12/3/19 3:47... South Louisiana for all my Wild game now also before the freezer and will this! Plastic bag and pour beer over and … Wild recipe: Grilled Speckleberry breast with Raspberry Chipotle sauce, and! As a Specklebelly goose, maple-baked sweet potatoes and buche de noel West. Fronted goose or in the scientific world as Anser Albifrons perfectly roasted, thick, medium-rare slab of prime. Flesh away into 1/4- to 1/2-inch slices make them using mallard duck root with vinegar hours, turning.! 4 hours of all geese: the whitefront or Specklebelly goose, almost! Few links of good sausage and 1.5-2 cups of onion and brown that off on facebook cook the until.

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