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    Smoked Goose Breast

    Submitted by: Wendi H. - CA

    Smoked Goose Breast

    Ingredients:

    • ½ goose breast
    • Soaked cherry wood chips
    • 1 pound fresh tart cherries, pitted
    • 1 orange, zest and juice
    • 1 cup red wine
    • ½ cup sugar
    • ½ tsp salt
    • ¼ tsp pepper
    • ¼ tsp garlic powder
    • ¼ tsp onion powder

    Directions:

    • Season goose breast with salt, pepper, onion and garlic powder.
    • Put in barbeque or smoker with wet cherry wood chips.
    • Smoke for 1-2 hours depending upon your barbeque.
    • The goose should be medium when done.(If you need to, it can be finished in the oven or over a regular barbeque flame.)
    • Zest orange and set aside. While goose is cooking put cherries, sugar and orange juice into sauce pan.
    • Bring to a boil then reduce heat and let simmer until cherries are soft and break up a bit. The glaze will get very thick.
    • As the goose breast becomes done, add the one cup of red wine and allow it to simmer to incorporate.
    • Slice the goose breast and smear with the cherry compote.
    • Sprinkle the zest over the top of the warm goose and sauce and enjoy. (I typically serve a nice green salad and someroasted veggies with this dinner as the goose is very decadent.)
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    Mack's Recipes

    Smoked Goose Breast

    Submitted by: Wendi H. - CA

    Smoked Goose Breast

    Ingredients:

    • 1/2 goose breast
    • Soaked cherry wood chips
    • 1 pound fresh tart cherries, pitted
    • 1 orange, zest and juice
    • 1 cup red wine
    • 1/2 cup sugar
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder

    Directions:

    • Season goose breast with salt, pepper, onion and garlic powder.
    • Put in barbeque or smoker with wet cherry wood chips.
    • Smoke for 1-2 hours depending upon your barbeque.
    • The goose should be medium when done.(If you need to, it can be finished in the oven or over a regular barbeque flame.)
    • Zest orange and set aside. While goose is cooking put cherries, sugar and orange juice into sauce pan.
    • Bring to a boil then reduce heat and let simmer until cherries are soft and break up a bit. The glaze will get very thick.
    • As the goose breast becomes done, add the one cup of red wine and allow it to simmer to incorporate.
    • Slice the goose breast and smear with the cherry compote.
    • Sprinkle the zest over the top of the warm goose and sauce and enjoy. (I typically serve a nice green salad and someroasted veggies with this dinner as the goose is very decadent.)
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