vault backup: 2024-08-08 15:47:33

Recipes/Are You Game Smoked Goose Breasts Ducks Unlimited.md

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+Clipped from: [https://www.ducks.org/hunting/waterfowl-recipes-wild-game-cooking/are-you-game-smoked-goose-breasts](https://www.ducks.org/hunting/waterfowl-recipes-wild-game-cooking/are-you-game-smoked-goose-breasts)  
+Dare to be game with our mouthwatering recipe for smoked goose breasts. Elevate your culinary experience and savor the rich flavors of wild game.
+
+Enjoy this recipe from DU's 45th president, Doug Schoenrock, and his wife Linda as they dive into their freezer and share some of their favorite wild game recipes.
+
+## **Smoked Goose or Duck Breasts**
+
+![areyougame-smokedgoosebreasts](Exported%20image%2020240808113834-0.jpeg)
+
+## Brine Ingredients
+
+- One quart apple cider (Juice is OK too)
+- 1/4 cup of kosher salt or 3 tbs. of canning salt
+- 2 bay leaves - crushed
+- 1 clove of garlic - crushed
+- 1/2 teaspoon Peppercorns - cracked or 1 tbsp ground black pepper
+
+## Goose or Duck
+
+1 to 1.5 lb of duck or goose breasts - skinless
+
+## Container
+
+Glass is best, plastic (Tupperware) is OK too
+
+## Process
+
+- Mix all ingredients - making sure the salt dissolves.
+- Soak duck or goose for at least 2 hours, but 12 hours is best.
+- After brining, rinse duck or goose and pat dry with paper towels.
+- Place in 210 - 215 degree smoker - I prefer pecan or alder wood, but hickory or oak work fine as well (they're just a little stronger).
+- Smoke for 4.5 - 5 hours. Allow to cool a bit, and put into the refrigerator.
+
+## Eat
+
+- Eat it cold.
+- Slice thin for Charcuterie with a game sauce like Bronco Bob's Raspberry Chipotle Sauce!
+- Slice thin for sandwiches with cheese, mustard and mayo.
+- Lasts a week or so.
+
+[View and download this recipe](https://duckscdn.blob.core.windows.net/imagescontainer/landing-pages/recipes/smoked-goose-breasts.pdf) in PDF format.  
+Pair these recipes with various wines from the [Grieve Family Winery](https://store.doubleeaglewine.com/wine-wine-for-the-ducks-c4.aspx) or [Tuck Beckstoffer Estate](https://www.tuckbeckstoffer.com/thoughtful-tradition/tuck-beckstoffer-estate-ducks-unlimited)! DU supporter and WAT trustee David Grieve along with fellow DU supporter Tuck Beckstoffer have joined forces, donating a percentage of their wine sales back to DU.
+
+![winer-grievefamily](Exported%20image%2020240808113834-1.jpeg)

Recipes/Marinated Smoked Goose Breast Recipe.md

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+Clipped from: [https://www.barbecue-smoker-recipes.com/smoked-goose-breast.html](https://www.barbecue-smoker-recipes.com/smoked-goose-breast.html)  
+This marinated smoked goose breast recipe, rich in soy sauce and sweet molasses is an absolute delight and with supremely lean meat, goose is a healthy option too.  
+Before the successful intense lobbying by the National Turkey Growers Association to make Turkey our Christmas meal, the traditional bird was goose but hey, why wait for Xmas?  
+
+
+![How succulent is this smoked goose breast?](Exported%20image%2020240808113833-0.jpeg)
+
+You can no doubt see from the picture above that goose meat is nothing like that of either chicken or turkey. It is a much darker meat and more akin to beef in texture and like beef can be served medium rare.  
+The main season for fresh goose is September to December although a limited amount may be available at other times of the year such as Easter.  
+“Don’t like goose – it’s dry and tough” I hear folks complain. Well you’ve never had it cooked this way then.  
+The marinade below succeeds in adding bucket loads of flavour together with a little chili kick and at the same time serves to keep the results beautifully succulent. In addition and as an extra insurance policy, smoke it on a pre-soaked cooking plank over a water bath.  
+**Preparation Time:-** 5 mins  
+**Marinade Time:-** overnight  
+**Cooking Time:-** 90 mins   **Total Time:-** 1 day  
+
+_Allergens:_
+
+Soy sauce is brewed from soya beans and also contains gluten.  
+
+### Ingredients:-
+
+- 2 goose breasts  
+    
+- 1 cup soy sauce
+- 2 tablespoons molasses
+- 2 tablespoons brown sugar
+- 2 teaspoons dried chili flakes
+
+### Method:-
+
+Mix the soy sauce and molasses in your marinade bowl and stir in the brown sugar. Spoon in the chili flakes and ensure that everything is fully mixed and the sugar dissolved. If you warm the marinade to help dissolve the sugar then make sure that you have refrigerated and cooled the marinade before adding the goose breast.   Marinate the goose breasts overnight making sure that the meat is fully immersed in the marinade. Refrigerate throughout the marinading process.  
+When you are ready to cook, remove the goose breasts from the marinade, rinse them and allow them to hang dry for about 30 minutes.  
+Set your smoker up for [indirect cooking](https://www.barbecue-smoker-recipes.com/beginners-guide-to-barbecue.html#indirect) at 110°C or 225°F and insert a water bath using hot water from a kettle underneath the cooking grid. Place the goose breasts on a pre-soaked cooking plank and smoke them for approximately 90 minutes.  
+You can serve goose breast safely at 60°C (140°F), it'll still be pink inside and it will be lovely and juicy.   When cooked allow the smoked goose breast to rest for 15 minutes and then slice generously on the diagonal and plate up.

Recipes/Pancakes.md

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+Mix
+ - 4 cups all purpose flour
+- 1/2 cup granulated sugar
+- 8 tsp baking powder
+- 1/2 tsp baking soda
+- 1 tsp iodized salt   
+
+Pancakes
+ - 2 cups [pancake mix](https://thesupermomlife.com/homemade-pancake-mix/)
+- 2 large eggs
+- 1 3/4 cups milk
+- 2 tsp vanilla extract
+- 2 tbsp melted butter - Preheat your griddle or pan over medium-high heat. You should use oil, butter or spray to grease it lightly if it’s not a non-stick pan.
+- Combine all ingredients in a bowl and whisk until smooth.
+- Using a ladle or measuring cup, pour approximately 1/3 cup batter onto your griddle or pan. When bubbles start to pop on the top, flip and let sit for 4-5 minutes (or until golden brown). If you find they are starting to burn, turn the heat down a bit.
+- Serve warm and top with syrup, powdered sugar, fresh fruit or whipped cream.