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