At a glance
Brine goose breasts overnight in salt, brown sugar, garlic and juniper, then dry them and press on a coarse pepper crust. Smoke them at 200°F to 225°F until they reach 165°F, about 2 to 2 1/2 hours. Chill them and slice them very thin, like ham, for sandwiches and snack boards.
Wild goose breast is dark, rich and lean, more like beef than chicken. Hunters often end up with a freezer full of it and not many ideas for using it. Brining and smoking it is one of the best. It turns the breasts into something like a smoked ham or pastrami that you slice thin and eat cold, and it is a great way to win over people who think they do not like goose.
Why brine goose?
Goose breast has almost no fat inside the meat, so it dries out quickly. A long brine seasons it all the way through and helps it stay moist even when cooked to 165°F. The juniper and pepper add a classic game flavor. The same approach works for duck, which you can also turn into jerky.
Food safety and doneness
The USDA recommends cooking all poultry, including wild waterfowl, to 165°F, and this recipe follows that. Many waterfowl hunters prefer goose breast seared and served medium rare, which is a different dish and one the USDA does not endorse. Choose the doneness you are comfortable with.
Recipe
Smoked Goose Breast
- Prep
- 20 min
- Cook
- 2 hr 30 min
- Rest
- 1 hr
- Total
- 3 hr 50 min plus 12 to 24 hours brining
- Makes
- 4 to 6 servings
- Smoker 200°F to 225°F (93°C to 107°C)
- Cook to 165°F (74°C)
- Chill before slicing
Ingredients
Brine
- 8 cups (2 liters) cold water
- 1/2 cup (about 120 g) kosher salt
- 1/2 cup (100 g) brown sugar
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 tsp juniper berries, lightly crushed (optional)
Goose
- 4 skinless goose breast halves, about 2 to 3 lb (0.9 to 1.4 kg) total
- 2 tbsp coarse black pepper
- 1 tsp ground coriander
- 1 tsp garlic powder
Equipment
- Smoker
- Large bowl or brining bag
- Probe thermometer
- Sharp slicing knife
Method
- Stir the salt and sugar into the water until dissolved, then add the garlic, bay leaves, peppercorns and juniper.
- Trim any silverskin and remove any shot pellets. Submerge the goose breasts and refrigerate for 12 to 24 hours.
- Rinse, pat dry and leave them uncovered on a rack in the fridge for 1 to 2 hours to dry the surface.
- Mix the pepper, coriander and garlic powder and press it onto the breasts.
- Heat the smoker to 200°F to 225°F (93°C to 107°C) with apple, cherry or hickory.
- Smoke until the thickest breast reaches 165°F (74°C), about 2 to 2 1/2 hours.
- Cool, then chill for at least an hour. Slice very thinly across the grain.
Notes
- The brine is what keeps lean goose moist at 165°F. Do not skip it.
- Sliced smoked goose keeps for about 5 to 7 days in the fridge, or vacuum seal and freeze it.
Serving ideas
- Sliced thin on rye with mustard and pickles.
- On a snack board with cheese and crackers.
- Diced into fried rice, beans or a breakfast hash.
Frequently asked questions
How long do you brine goose breast?
12 to 24 hours in the fridge. Thicker breasts from large Canada geese do best at the longer end.
How long does it take to smoke goose breast?
About 2 to 2 1/2 hours at 200°F to 225°F, until 165°F in the thickest part.
Can I use domestic goose?
Yes, but domestic goose breast has a thick fat layer. Score the skin and smoke it at 250°F to help the fat render.
Sources: USDA: Roasting those other holiday meats.