If you are a fan of wild game and are looking for a delicious and flavorful recipe, then smoked goose Traeger is the perfect choice for you. This recipe, shared by DU's 45th president, Doug Schoenrock, and his wife Linda, is a true delight for your taste buds. In this article, we will explore the step-by-step process of preparing and smoking the goose, along with some serving suggestions and wine pairings.
The Brining Process
To ensure that the goose breasts are tender and infused with flavor, it is essential to brine them beforehand. Here is a simple brine recipe:
- One quart of apple cider (juice is also suitable)
- 1/4 cup of kosher salt or 3 tablespoons of canning salt
- 2 bay leaves, crushed
- 1 clove of garlic, crushed
- 1/2 teaspoon of cracked peppercorns or 1 tablespoon of ground black pepper
In a glass or plastic container, mix all the brine ingredients, ensuring that the salt dissolves completely. Submerge the duck or goose breasts in the brine, making sure they are fully covered. It is recommended to let them soak for at least 2 hours, but for the best results, leave them in the brine for 12 hours.
After the brining process, rinse the duck or goose breasts and pat them dry with paper towels. This step helps remove excess salt and prepares the meat for smoking.
The Smoking Process
Preheat your Traeger smoker to a temperature of 210 - 215 degrees. For the best results, choose wood chips such as pecan or alder. However, hickory or oak can also be used if you prefer a stronger smoky flavor.
Place the duck or goose breasts directly on the grill grates and let them smoke for approximately 5 - 5 hours. This slow smoking process allows the meat to absorb the smoky flavors and become tender. Keep an eye on the temperature to ensure it stays within the desired range.
Once the smoking time is complete, remove the smoked goose from the Traeger and let it cool for a bit. Afterward, refrigerate it to enhance the flavors and make it easier to slice.
Serving Suggestions
There are several delicious ways to enjoy your smoked goose Traeger:
- Eat it cold: Slice the smoked goose thinly and savor it as a cold appetizer. Its rich and smoky taste pairs perfectly with a game sauce like Bronco Bob's Raspberry Chipotle Sauce.
- Sandwiches: Thinly slice the smoked goose and use it as a filling for sandwiches. Add your favorite cheese, mustard, and mayo for a delectable combination.
The smoked goose can be stored in the refrigerator for up to a week, allowing you to enjoy this delightful dish multiple times.
Wine Pairings
To elevate your dining experience, consider pairing your smoked goose Traeger with wines from the Grieve Family Winery or Tuck Beckstoffer Estate. David Grieve, a DU supporter and WAT trustee, along with fellow DU supporter Tuck Beckstoffer, have generously donated a percentage of their wine sales back to DU. The rich and complex flavors of these wines complement the smoky and savory notes of the smoked goose, creating a harmonious combination for your palate.
Q: How long does it take to smoke a snow goose?
A: The smoking time for a snow goose is approximately 5 - 5 hours at a temperature of 210 - 215 degrees.
Q: Can I use different wood chips for smoking the goose?
A: Yes, you can use wood chips such as pecan, alder, hickory, or oak, depending on your preference for smoky flavors.
Q: How long can I store the smoked goose in the refrigerator?
A: The smoked goose can be refrigerated and enjoyed for up to a week.
Q: Can I use this recipe for duck breasts as well?
A: Absolutely! This recipe works equally well for duck breasts. Simply follow the same brining and smoking process for delicious results.
By following this simple yet flavorful recipe, you can create a mouthwatering smoked goose Traeger that will impress your guests and leave you craving for more. Whether you enjoy it as a cold appetizer or in a sandwich, the smoky and savory flavors of the goose will undoubtedly satisfy your wild game cravings. So, fire up your Traeger smoker and get ready to indulge in this delightful delicacy.
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