If you’re the hunting shooting and fishing type then these barbecue goose marinade recipes are for you (well I guess that you’ve gotta be the “cooking” type too huh?).
A marinade is a must in my book is a must if you're going to smoke or barbecue goose because the meat doesn’t have as much fat on it compared to any game that has been bred in captivity. Such lean meat is so easy to dry out during the cooking process and to be fair it can be a little tough too so this marinade works well to sort this problem as well.
I've actually got two marinades for you, I did this first one on Canada Goose breast and it really worked a treat, in fact I think that it’s the perfect compliment for any strong flavoured meat. The natural salty flavour of the soy works really well with the sweetness of the molasses and sugar and everything is rounded off by a suitable kick from the chilli flakes.
Note:- Hunting of Canada Geese in the UK is restricted to certain times of year and is different to the hunting laws in other parts of the world
Game meat in general tends to be dark in color and this marinade will send it even darker still.
Yield:- 1 cup or 250ml
Preparation Time:- 10 minutes
Marinade Time:- overnight
Cooking Time:- n/a
Total Time:- 1 Day
Throw all the ingredients into a marinade bowl and give it a stir to dissolve the sugar. If the sugar doesn't dissolve straight away, just warm it gently in the microwave and then stir again.
When thoroughly mixed, chill the marinade prior to adding the meat.
Score the goose breast at 1 centimeter (½") intervals on both sides as this increases the surface area of the breast thus giving the marinade more space in which to work.
When your marinade is cool, slide the meat in and leave it marinate overnight – the longer the better in fact. Cover and refrigerate.
Prior to cookout, bring the marinade bowl out of the refrigerator and allow everything to come back up to ambient temperature. That way your meat will relax and cook more evenly.
Because of the high sugar content in the molasses, cook over gentle coals so that you get a good caramelisation.
This second barbecue goose marinade recipe is for the whole bird of approximately 10 pound (4.5kg). Remove a tablespoon of salt for every pound or half kilo reduction in weight – and if your goose is less than 7 pounds?...well it's too damn small!
With such a high salt content, technically it's a brine and certainly acts like one to help add moisture to the bird. For more information on how a brine works read my section on brine recipes.
Use this link to the full smoked goose recipe, it's a long one but well worth the effort.
Yield:- 4½ cups
Preparation Time:- 15 minutes
Marinade Time:- 3 days
Cooking Time:- N/A
Total Time:- 3 days
Simply mix up all the ingredients for the marinade and remember the point about the salt. Coat the whole bird inside and out with the marinade and give it 3 days to really get in there – I like to get a large resealable polythene bag and place the goose in it then you can agitate the mix every 12 hours or so.
Note:- Brine does not preserve the bird so it must still be kept refrigerated during these three days.
When your three days are up, place your goose on a vertical roasting rack and allow it to dry for a few hours and then you're ready to smoke. Please refer to the full smoked goose recipe.
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