Expert: Keith Patton - 12/11/2001

Question
Hi Keith!

I am writing from Nova Scotia and have been lucky enough to put a large Canada goose in the freezer for Christmas dinner. Usually the goose hunting does not really pick up until after Christmas.

I was wondering if you might know how to prepare a goose by smoking it in an electric smoker for a time and then finish it in the oven. I do not want too strong a smoky flavor as some attendees of Christmas dinner are not as hearty as I.

Thanks for the advice. Happy Holidays!

Ben  

Answer
Ben:

You have hit on the fool proof method for smoking.  It is the method I prefer.  I just go back from a hunt near Houston, Texas, we took our 10 goose limit per person in snow geese.

Rub the goose inside and out with salt, or brine it overnight in a solution of 1 cup salt per gallon of water.
You can season the water too it you prefer.  Then using the
wood or you choice, smoke for 4 hours or so.  Smoking is kind of an art.  I can tell 4 hours and if the smoke is heavy, it could be equivalent to 8 hours, or I could tell you 8 hours and if the smoke is light it could equal 4 hours.  You get the picture.  Choose a good hardwood and follow your smokers directions.  Adjust the smoke to your liking, in your case try light, then finish the bird in your oven.  A word of warning.  Too much an you will end up with a dry bird.  Real smoking involves a water filled drip pan, and it keeps the meat moist.  An oven alas does not and will dry the already lean meat.  Try putting a 2" deep pan filled with water beneath your roastng tray it will help keep your meat moist.  Also, salmonella is the bain of COMMERCIALLY prepared foul, not wild fowl.  So if you cook it on the rare side of done it will be moist, pink and delicious, rather than dry and tough.  Mix up a good plumb sauce and bon appetite!