Smoked Goose Breast Recipe – Smoked Wild Goose Breast 3 Easy Steps

Smoked Canada goose breasts are simply one of the nicest smoked meats you can try.

Never had smoked goose breast? Now is the time to try it with this easy goose-breast recipe.

Smoking goose breast is a simple process; it just takes a little bit of time. The result however is wonderful smokey meat that will melt in your mouth.

As a hunter, I like to use wild Canada goose breasts whenever I get to shoot one. The good news is domestic goose breast works brilliantly well with this easy recipe.

The recipe I use for this simple smoked Canada goose breast is a very straightforward 3 Step Process.

1. Brine your goose breasts.
2. Dry them off.
3. Smoke your wild goose breasts.

You can use a quality electric smoker such as the Bradley Digital 6 Rack Smoker

Alternatively a simple kettle grill such as the Weber Original Kettle Grill.

What You Need To Make Smoked Goose Breast

Smoker Or Kettle Style Grill

This smoked wild goose breast recipe can be made using either an electric or charcoal Smoker or on a kettle-style grill using coals.

Wood Chips For Smoke Flavor

Wood chips such as Mesquite or hickory. Both result in a great smoked goose breast. If you have another preferred wood chip flavor then use that. I have used apple, maple and cherry-flavored wood chips in the past and they have all produced beautiful smoked breasts.

Go for one of these fruit flavors if you prefer a light smokey taste for your goose breast. Remember to soak your wood chips before adding them to the smoker or heated coals.

Ingredients

Goose Breast Options

Domestic or wild goose both taste amazing when making this simple smoked goose breast recipe. I can highly recommend using Wild Canada Goose breast. Keeping the skin on the goose breast will help retain moisture during the smoking process.

If you wish to use domestic goose breast for smoking when out of hunting season or as an alternative then please do that.

Brining Ingredients

• 8 – 10 cups of water
• 1/2 cup coarse salt – Sea salt or kosher salt
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/3 cup brown sugar
• 2 tablespoons of garlic powder
• 1 1/2 tablespoons onion powder
• 1 small onion roughly chopped
• 2 tablespoons seeded mustard
• 2 teaspoons dried chili flakes (optional)
• 1 teaspoon whole peppercorns
• Extra virgin olive oil

Step 1  Brine

Combine all of the brining ingredients into a large pot and bring slowly to the boil. Gently simmer the brine mixture for 10 minutes. Stir your brine mixture whilst it is simmering to ensure the salt and powdered ingredients are fully dissolved. Cool down your brine mixture.

You can put this in the fridge to speed up the cooling time. Add your goose breasts to the cooled brine and leave in the fridge overnight. You can even leave it for a full day without any problems. If you are in a hurry to get those lovely wild goose breasts smoked then leave them in the brine for a minimum of 6 hours.

Step 2 Prepare

Give the goose breasts a quick wash in freshwater. Pat them dry gently with a paper towel. Prepare a gentle rub of equal parts Onion powder, Garlic powder and Salt. I use one tablespoon of each. Lightly coat the goose breasts in this rub. You can skip this step if you wish, personally, I like the extra taste it gives. Coat goose breasts lightly in the olive oil

Step 3 Smoke

So how to cook wild Canada goose breast? Or any goose breast for that matter. Depending on if you are using a traditional type smoker or a charcoal grill the smoking times of your goose breast will vary. If using a charcoal grill prepare it so the goose breasts are cooking over indirect heat.

You do this by putting the coals and wood chips on one side and placing the goose breasts on the other side. Heat your smoker or grill to around 250 – 300 F Add your preferred wood chips to get that smoke pumping.

If using the grill then make sure you cover by closing the lid. Keep the cooking temperature at around 250 -300 F during the smoking process. Add wood chips throughout as necessary to keep the smoke up. Your smoked goose breast will be ready when its internal temperature reaches 155 – 160F. Use a good-quality digital thermometer to check this.

The ThermoPro Digital Thermometer is a good option if you do not already own one. Remove your smoked goose breasts from the smoker or grill. Allow them to cool at room temperature. Once your lovely smoked wild goose breasts are back to room temperature you can refrigerate them if you wish.

Print Recipe Card Smoked Goose Breast

Enjoy Your Smoked Wild Goose Breast

So that is it. A very simple 3 step recipe for smoked goose breast. The great thing about this and most of my Wild Game Recipes is that they are open to being adapted or changed. Play around with the brining ingredients by adding what you like such as more chili flakes. Change up the types of wood chips you prefer to get different smoked goose breast results – you can’t really go too wrong.

I hope you have enjoyed this recipe for smoked goose breast. Use either wild or domestic goose meat for one of the best-smoked meats you will ever try. Go on, give it a try. I’m sure you will be impressed with the tasty smoke goose breast result.