Brined and Smoked Wild Goose Breast Recipe

Components:

2 wild goose breasts
Hi Mountain Seasonings Game Bird & Poultry Brine Mix
2 tbs Hi Mountain Seasonings Garlic Pepper Rub
1 tbs floor coriander
1/4 cup beef inventory

Dip:

4 tbs mayonnaise
2 tsp of Hi Mountain Black Pepper & Brown Sugar Bacon Seasoning

Instructions:

1. Trim any fats or sliver pores and skin off the wild goose breast
2. Combine one pouch of Hello Mountain Seasonings Sport Chook & Poultry Brine Combine with 3 1/2 quarts of water. Add the goose to the brine and refrigerate for five days.
3. After the 5 days of brining is compete, take away the goose breast from the brine and rinse throughly.
4. Soak the goose breast in a water bathtub for 2 hours, altering the water as soon as throughout this course of.
5. Take away the goose from the water bathtub and pat dry with paper towel. Air dry the goose breast on a rack for one hour.
6. In a small bowl, combine the Hi Mountain Seasonings Garlic Pepper Rub and coriander. Liberally cowl all sides of the meat with this combination.
7. Set the smoker/pellet grill to 200 levels F and place the goose within the smoker. Cook dinner till the inner temperature of the goose reaches 150 levels F.
8. Place the goose on a big piece of tin foil. Pour the meat inventory on high of the goose and seal the foil tightly across the meat.
9. Place the goose again into the smoker and steam one other half-hour.
10. Whereas the goose is steaming, combine the mayonnaise and Hi Mountain Black Pepper & Brown Sugar Bacon Seasoning and refrigerate.
11. Take away foil-wrapped goose from smoker and punctiliously take the meat out of the foil.
12. Relaxation the goose for 20 minutes earlier than slicing and serving with the Black Pepper & Brown Sugar Dip.

Word: Use a meat thermometer to verify the inner cooking temperature has reached 150F.
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