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Old 11-14-2007, 09:45 PM   #11
purpahurl
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Pecan. I used to smoke about ten at a time and make fresh bread and take both around at Christmas. Even people that would normaly not eat "game" loved this. The key is do not let the temp get high. This can really dry it out. You can smoke the fool out of it with very low temp and then put it in the oven to finish.

Season it at least 10 hours in advance.


Another good way is to filet the breast meat and cut it in strips. Marinade it in something like Alegro or Teriyaki w/ red wine etc.. get some peppers(Anahiem, or Jalaps) get all the seeds out slice them into strips. Pepperjack cheese sliced into strips. Take the goose strips out of the marinade, place a piece of pepper in it, put the cheese in the pepper then roll it up in a piece of bacon and secure with a toothpick. Cook them on the grill and then go slap yo mama!
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