Many hunters swear by brining wild
fowl. Why? Brines help extract blood from meat, so when you bite in, you taste
the natural juices. Brines also maintain moisture—ultimately for juicier cuts
of meat. Especially important when cooking goose!
Many hunters swear by brining wild
fowl. Why? Brines help extract blood from meat, so when you bite in, you taste
the natural juices. Brines also maintain moisture—ultimately for juicier cuts
of meat. Especially important when cooking goose!
Author:
Brad Fenson
Ingredients
6-12 wooden or reusable metal skewers
8 boneless, skinless goose breasts
For the brine
3.5 litres cold water
½ cup non-iodized salt
½ cup brown sugar
½ cup black peppercorns
5 bay leaves
½ large bulb garlic, cloves peeled and
smashed
For the Marinade
¼ cup white wine vinegar (red wine or
apple cider vinegar works too)
¾ cup olive oil
1 tsp onion powder
½ tsp salt
1 garlic clove, mashed and minced
1 tbsp oregano
1 tbsp basil
Directions
Fill a large pot or container with the
cold water and stir in salt and sugar until completely dissolved. Add black
peppercorns, bay leaves, and garlic. Stir. Let goose breasts soak in brine in
refrigerator for approximately 24 hours (the longer the better) then thoroughly
rinse brine from goose, making certain to remove any ingredients stuck to meat.
Cut goose breasts into strips the
length of your thumb, and thread the cubes of meat onto your skewers. Lay
prepared skewers in a single layer in a shallow dish or baking pan.
To make the marinade, whisk together
the vinegar, onion powder, salt, garlic, oregano and basil. Add salt and pepper
to taste. Slowly add the olive oil, whisking rapidly until completely blended.
Pour the marinade over the goose
skewers and refrigerate for 4 hours.
Preheat barbeque to medium heat. Be
sure it’s hot and well oiled. Grill the skewers 2 to 3 minutes on each side.
Serve hot and enjoy!
