Recipe: Sparky’s Grilled Goose

by
posted on November 23, 2016
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
sparky_grilled_goose_f.jpg

The key to great goose is in the processing and the cooking. Pluck the breasts and legs. Plucking—as opposed to breasting—leaves a layer of fat, which considerably flavors and moistens the meat. Goose legs are marbled with fat, making them the most succulent meat. The best time to pluck is in the field while the birds are still warm. The feathers of warm birds are much easier to pull than those of cold birds.

I highly recommend cooking geese the day you shoot them or the day after. If using frozen birds, thaw slowly and brine them. Grill hot and fast until the meat is medium-rare at most.

Ingredients
• 2-4 geese, dressed, plucked and split into halves
• 1/4-1/2 cup vinegar
• 1-2 tablespoons salt
• Steak rub
• Lemon pepper
• Garlic powder
• Meat tenderizer
• Olive oil, Italian dressing, soy sauce or red wine
• Chatellier’s Rare Game Sauce or barbeque sauce

Directions
1.
Tenderize goose halves with fork or tenderizing hammer, and soak in cold water with vinegar and salt for 1-4 hours. Rinse thoroughly with cold water; drain and pat meat dry.
2. Rub all sides of meat with liberal amount of remaining dry ingredients. Then lightly rub with olive oil, Italian dressing, soy sauce or red wine, or a combination of these.
3. Place halves in tightly sealed plastic bag and refrigerate for 2-24 hours to allow seasonings to soak into meat. Flip bag occasionally to ensure consistent flavoring.
4. Remove halves from refrigerator an hour before grilling and allow them to warm to room temperature. Preheat grill to high.
5. Sear halves on hot grill for 1 minute per side.
6. Baste with Chatellier’s Rare Game Sauce or barbeque sauce, then lower heat to medium and grill 4 minutes per side, basting again upon flipping. I prefer cooking over an open grill, but cold outside temperatures will slow the process and may require cooking 5-6 minutes per side. Be careful not to overcook.
7. Cut meat against the grain and serve with rye bread or crackers, or as a meal with wild rice and a salad.

Latest

Lede 7BCK
Lede 7BCK

First Look: Horizon Firearms Exclusive

Custom & Collectable Firearms proudly unveils the Horizon Firearms Exclusive, a 1-of-50 limited series built for hunters and anyone who values accuracy, value and dependability.

Boone & Crockett and Pope & Young Now Accepting Javelina Entries

The Boone and Crockett Club (B&C) and Pope and Young Club (P&Y) announced in August that they have completed scoring procedures and are now accepting entries for javelina (collared peccary, Pecari tajacu) in their record books.

First Look: SnapSafe Modular Super Titan

The SnapSafe Super Titan, with all of the security of a conventional, welded safe in an easy-to-assemble gun vault that moves anywhere piece-by-piece and then locks together in minutes with included hand tools, offers gun owners the security they require with all the convenience and mobility they demand.

First Look: CVA Endura Muzzleloaders

CVA has announced its Endura series of muzzleloaders, the most advanced muzzleloader series CVA has ever built.

Smith & Wesson Announces Grand Opening of Training Academy

Smith & Wesson has announced the grand opening of the new Smith & Wesson Academy.

Preseason Report: Benelli Nova 3

As the 2025 fall season gets underway, check out this clip of Senior Executive Editor Jon Draper putting the Benelli Nova 3 through its paces, and chatting with Benelli USA VP of Marketing Tim Joseph about the gun's design and capabilities.

Interests



Get the best of American Hunter delivered to your inbox.