How to Smoke Wild Goose Breast
Wild goose is dark, rich and very lean. Overcook it and it turns grainy and strong. A brine, added fat and a careful eye on the thermometer fix most problems.
Best wood
Apple, cherry
Safe internal temp
165°F (USDA poultry)
Tips for Smoking Wild Goose
- Trim fat and silver skin before brining.
- Wrap in bacon or baste with fat during the smoke.
- Slice thin across the grain.
Featured Recipe
Bacon-Wrapped Smoked Goose Breast →More ideas in the Wild Game Library, or get the free 12-page Pitmaster Field Manual.