Goose Brine Recipes

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WILD GOOSE BREASTS WITH ORANGE GLAZE



Wild Goose Breasts with Orange Glaze image

This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time.

Provided by ALIGORN

Categories     Meat and Poultry Recipes     Game Meats     Goose

Time 40m

Yield 4

Number Of Ingredients 11

4 goose breasts
salt to taste
1 dash dry vermouth
1 tablespoon grated orange zest
1 orange, juiced
1 teaspoon lemon juice
1 teaspoon brown sugar
1 clove garlic, minced
1 tablespoon soy sauce
½ teaspoon dry mustard
¼ teaspoon caraway seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
  • In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
  • Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.

Nutrition Facts : Calories 345.9 calories, Carbohydrate 7.3 g, Cholesterol 93.6 mg, Fat 22.8 g, Fiber 1.3 g, Protein 26.8 g, SaturatedFat 7.1 g, Sodium 298.1 mg, Sugar 5.2 g

GOOSE BRINE



GOOSE BRINE image

Categories     Game     Appetizer     No-Cook

Yield 1 goose

Number Of Ingredients 7

4-5 lb goose
1/2 c lemon juice
1 c A1 sauce or soy sauce
3 c wine
1 qt. vinegar
2 1/2 c salt
2 Tb Allspice

Steps:

  • Put goose in brine and add enough water to cover. For a whole goose, soak in brine for 24 hrs; for breasts only 12 hrs does it; a liver would take alot less time. Also adjust the amount of brine according to how large of a piece of meat you want to soak and smoke. Smoke a minimum of 3 pans of chips...more if you like. Finish off the meat in the oven 325 degrees; 30 minutes for breasts; 1 1/2 hrs. for a whole goose. This really is more of an art than a science, as you can see.

SMOKED CITRUS GOOSE BREAST



Smoked Citrus Goose Breast image

Goose breast is marinated then smoked over a charcoal grill. If you don't have a smoker, regular grilling with propane or charcoal still tastes great! Mesquite chips can be used in place of the hickory if you prefer. Be sure to leave the vent open on your grill!

Provided by Melissa

Categories     Meat and Poultry Recipes     Game Meats     Goose

Time 3h45m

Yield 8

Number Of Ingredients 10

½ cup orange juice
⅓ cup olive oil
⅓ cup Dijon mustard
⅓ cup brown sugar
¼ cup soy sauce
¼ cup honey
1 tablespoon dried minced onion
1 teaspoon garlic powder
8 goose breast halves
1 cup hickory wood chips, soaked

Steps:

  • Whisk together the orange juice, olive oil, mustard, sugar, soy sauce, honey, onion, and garlic powder in a bowl; place the goose in the marinade; cover and refrigerate 3 to 6 hours.
  • Preheat a smoker for medium heat, about 300 degrees F (150 degrees C). If you do not have a smoker, prepare a grill for indirect heat. Once the coals are ready, throw a handful of the soaked hickory wood chips on to create smoke.
  • Place the goose breasts on the grate. Brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. Continue to cook until the juices run clear and reach an internal temperature of 165 degrees F (74 degrees C), 10 to 15 minutes longer.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 22.6 g, Cholesterol 93.6 mg, Fat 31.6 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 8.3 g, Sodium 776.5 mg, Sugar 19.3 g

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