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