North Dakota Grilled Wild Goose Breasts

Introduction

North Dakota is known for its wild game, and grilled wild goose breasts are a delicious way to taste the region. Using the Arteflame Grill, you'll achieve a smoky, steakhouse-quality sear that locks in the juices and infuses the meat with incredible flavor. This method uses reverse searing—starting over high heat to seal in moisture and finishing over lower heat to cook the meat gently and evenly. Get ready to experience gourmet wild goose right in your backyard.

Ingredients

• 4 wild goose breasts, cleaned and patted dry
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 3 tbsp brown sugar
• 1 tbsp Dijon mustard
• 4 garlic cloves, minced
• 1 tsp crushed black pepper
• 1 tsp smoked paprika
• 2 tbsp unsalted butter (for grilling)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill base.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to heat for approximately 20 minutes until the center reaches searing temps above 1,000°F.

Step 2: Marinate the Goose Breasts

1. In a bowl, mix soy sauce, Worcestershire sauce, brown sugar, Dijon mustard, garlic, pepper, and smoked paprika.
2. Place the goose breasts in a resealable bag and pour the marinade over them.
3. Seal and refrigerate for at least 4 hours, preferably overnight.

Step 3: Sear the Goose Breasts

1. Remove goose breasts from marinade and pat dry.
2. Place a pat of butter on the hot center grill grate of the Arteflame.
3. Sear each breast for 1-2 minutes per side for a nice crust, locking in the juices.

Step 4: Finish Cooking on Flat Top

1. Move breasts to the flat top griddle, closer to the outer edge for medium heat.
2. Continue cooking until internal temperature is 15°F below target final temp (target 130°F for medium-rare, remove at 115°F).
3. Let rest 10 minutes before slicing to allow juices to redistribute.

Step 5: Grill Accompaniments

1. Use the flat top to grill sides like asparagus, potatoes, or mushrooms in butter while the goose finishes.

Tips

• Always rest the meat before slicing to prevent losing precious juices.
• Butter imparts a richer flavor than oil—use generously.
• Use the hotter griddle areas for searing sides like mushrooms or peppers for better caramelization.
• Clean-up is virtually mess-free—no pots or pans needed!

Variations

1. Maple-Glazed Goose: Add 2 tbsp maple syrup to the marinade for a sweet and smoky contrast.
2. Spicy Bourbon Goose: Swap Worcestershire for bourbon and add red chili flakes for heat.
3. Herb Butter Goose: Finish grilling with a dollop of garlic herb compound butter.
4. Citrus & Rosemary Goose: Add fresh orange zest and rosemary sprigs to the marinade for brightness.
5. Asian Fusion Goose: Replace Worcestershire with hoisin sauce and add a splash of sesame oil.

Best pairings

• Grilled asparagus with garlic butter
• Sweet potato rounds caramelized on the flat top
• A bold red wine like Cabernet Sauvignon
• Craft beer with smoked or malty notes
• Charred corn with lime and cotija cheese

Conclusion

Grilling wild goose on the Arteflame brings out the best in this flavorful game meat. With high-heat searing and gentle finishing, you lock in the juices and highlight every smoky nuance. Whether you're new to wild game or a seasoned hunter, this North Dakota-inspired dish is sure to impress.