@s-a-m We always mix with pork fat and make sausage or snack sticks. Or you can marinate and grill per pic. We thoroughly enjoy the grilled method with a horseradish cream sauce

Joe Hell we do a fair amount of waterfowl hunting. We marinade them and grill em. Never gets old and damn tasty!

This is a recipe that has become a staple for my friends and family…against my better judgement it jas to be shared. For those of you who have heard anything negative about geese…please seriously reconsider and give this a go. I guarantee most folks dont know what they are talking about when it comes to what to do with their waterfowl.
Marinade:
1 cup extra virgin olive oil
2 tbsp. Worcestershire
2 cloves crushed garlic
1 tbsp coarse salt
1 tbsp coarse pepper
4 small- medium Canadian geese breast

Horseradish Cream Sauce:
1/2 cup sour cream
1/2 cup Mayonnaise
1 tbsp Worcestershire
1 tbsp fresh grated horseradish

Directions:
Mix all marinade ingredients in bowl or marinade dish. Cover and refrigerate for 12-24 hours.
Fold sour cream, mayonnaise, horseradish, and Worcestershire mix well and cover and refrigerate for similar time for marinade.
Grill goose breasts to perfect medium rare…rest for 5-10 min… slice across grain in 1/4" -1/2" slices and get ready to get complimented! If you dont let anyone know what they are eating…they will let you know how good your beef tenderloin or prime rib is! YOU’RE WELCOME AND ENJOY!!!

Beef1424 That is exactly what I do when making both sausage and snack stick to get a more even distribution into the meat. I have read that some of the folks on this site like to add the cure separately but I have good success by mixing all of it in the water and dumping that evenly in the meat as it mixes.

erich52 goose breasts and pork tenderloin.

daddygee we typically just grill them and use a couple of apple chunks in the coals to incorporate the smoke flavor you are looking for. Indirect heat for about 20 min or so. They don’t take long and a perfect medium rare keeps them very tender. Marinade we use Worcestershire, minced garlic, minced onion, olive oil, and white pepper. Simple with a ton of flavor.

Chef my problem is I get to having Margheritas and next thing I know I have forgotten to grill!

Scott Springer If I can give you one very solid piece of advice it would be to go ahead and spend the extra money on a very well built/high quality smoker. I have gone through several of the last several years and I would’ve been $ ahead had I spent the $ initially.

Tex_77 looking nice! I usually do prime rib on Christmas but it was 12 here today so cocktails by the grill was out of the question so instead it was cocktails and honey baked ham and a smoked Turkey breast!

With these uncertain times I am sure glad I like to hunt and fish. Did some trout fishing yesterday and we were the only two people on the lake. Can’t get any more socially distant than that. I will be able to start to empty the multiple freezers that I have stocked full of deer, 1/2 a cow, and several bags of crappie. Meat will not be an issue.

lkrfletcher I have to admit it’s times like this when I love the things I learn from this community!

Rogers I like to use both the Willie’s snack stick and the Habanero bbq. They both produce a great flavor and you will not be disappointed with either flavor. Very easy to use and I use with the sure cure and binding packet from Waltons. I like to use both high temp cheddar and high temp swiss in mine. Everyone loves them…even the people who claim they don’t like venison!

20 lbs of jalapeno summer sausage seasoning with high temp cheddar. 10 lbs of cajun snack sticks…productive weekend!

Jonathon I am probably looking for mor of a chopped outcome out of it. Not quite pulled but close. I will post some pics/ updates on the outcome.

Joe Hell we all are!

macsinsac I am not going to lie…I would love to see a trip tip ravioli recipe posted accompanied with some pics. This has me both hungry and intrigued.

Jonathon My cures are scheduled to show up tomorrow. I ordered the Turkey cure and the sweeter than sweet cure. I will be injecting and brining a Boston Butt and a Turkey next week for the smoker and holiday feast. Pics will follow on how the cured shoulder turns out.

armyguy refrigerator would work just fine. Want to keep the meat cold.

Joe Hell not too shabby…I meant to tell you congratulations on your weight loss journey. Nice work my friend!

PapaSop those look absolutely fantastic! Merry Christmas!