Got out a few times for the late season good shoots each time. I got more then enough to fill the smoker. Lots of appitizers for a while now.
Looking forward to September.
RT
Skinned goose breast
each of these spices below are thinly and evenly applied
sea salt
corriander
cummin
black pepper
mrs dash yellow label
cayenne pepper to taste
This is a dry receipe so leave spice on goose and place in smoker. I use hickory and smoke at 280 ish for about 6-7 hours. They should be cooked med to med rare.
Once done allow to cool in fridge overnight in an open bag. This allows moisture to escape.
Cut very thin slices and serve with cheese a crackers.
Watch for shot ;-) cutting thin should expose any so you can remove it.
If anyone would like more info please ask more then happy to share!
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