Grilled Alaska Wild Goose Breast

Introduction

Grilling wild goose breast over an open fire creates a bold, gamey flavor that pairs perfectly with the smoky heat of the Arteflame grill. By using the center grill grate for an intense sear and finishing the meat on the flat cooktop, you’ll lock in juices and achieve a tender, flavorful dish. This method ensures a rich, caramelized crust with a moist and tender interior. Perfect for a hearty and adventurous meal, this recipe celebrates the distinct taste of Alaska’s wild game.

Ingredients

• 2 wild goose breasts
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp unsalted butter
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp honey
• 1/4 cup red wine

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood on top.
3. Light the paper napkins and let the fire burn for about 20 minutes until the grill is hot and ready for cooking.

Step 2: Marinate the Goose Breast

1. In a bowl, mix soy sauce, Worcestershire sauce, Dijon mustard, garlic, black pepper, smoked paprika, rosemary, thyme, honey, and red wine.
2. Place the goose breasts in the marinade and let them sit for at least 2 hours, preferably overnight.

Step 3: Sear the Goose Breasts

1. Once the grill’s center grate reaches 1,000°F, remove the goose breasts from the marinade and pat them dry.
2. Place the breasts onto the center grill grate and sear for 1-2 minutes on each side until a deep crust forms.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared goose breasts to the flat cooktop at a lower heat zone.
2. Cook for about 4-5 minutes per side, flipping occasionally, until the internal temperature reaches 130°F for medium-rare.
3. Remove the meat when it reaches 115°F as it will continue cooking off the grill.

Step 5: Rest and Serve

1. Let the goose breasts rest for 5-10 minutes before slicing.
2. Slice thinly against the grain and serve immediately.

Tips

• Let the meat marinate overnight for optimal flavor.
• Use a meat thermometer to prevent overcooking.
• Baste the meat with butter as it finishes cooking on the flat cooktop to enhance flavor.

Variations

1. Sweet and Spicy: Add 1 tbsp brown sugar and 1 tsp cayenne pepper to the marinade for a sweet-heat balance.
2. Teriyaki Style: Replace Worcestershire sauce with teriyaki sauce and add 1 tsp grated ginger.
3. Citrus Herb: Substitute red wine with orange juice and add zest of one lemon for freshness.
4. Peppercorn Crust: Coat the breasts with crushed black pepper and finish them with a cream-based sauce.
5. Garlic Butter: Marinate in garlic-infused butter and finish with more melted butter on the flat cooktop.

Conclusion

Cooking wild goose breast on the Arteflame grill brings out its rich flavor while ensuring a tender, juicy result. The high-heat sear locks in juices, and finishing the meat on the flat cooktop allows for precise doneness. Whether you prefer classic preparation or an adventurous variation, this grilled Alaska goose breast is a delicious way to enjoy wild game.

Best Pairings

• Roasted root vegetables cooked on the flat cooktop
• Grilled asparagus with butter
• Wild rice pilaf
• Bold red wines, such as Malbec or Cabernet Sauvignon
• Craft beer, like a smoked porter