Whole Smoked Snow Goose
Hickory smoked with blackberry basil balsamic glaze
Ingredients
Goose prep
- 1 whole snow goose, plucked and cleaned
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 2 teaspoons brown sugar
- Olive oil, just enough to lightly coat the bird
- Hickory wood for smoking
Glaze
- 1 cup fresh blackberries
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 2 teaspoons fresh basil, chopped
- 1 clove garlic, minced
- Pinch of kosher salt
- Pinch of black pepper
Instructions
1. Prep the goose
Pluck, remove the head, feet, and wings. Pat the goose dry inside and out. Trim any loose skin or fat pockets. Drizzle a thin coat of olive oil over the entire bird.
Mix salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Rub it over the goose, getting into every nook. Let the seasoned bird rest in the fridge for 1 to 2 hours so the salt can penetrate the meat.
2. Set up the smoker
Bring your smoker to 180º degrees. Add hickory wood for a strong and sweet smoke. Place the goose breast side up on the grate. Slide a small drip pan under the bird to catch the juices, because those juices become pure gold later.
Smoke until the breasts reach 135 to 140 degrees for medium rare, or 150 if you prefer it more done. This usually takes 2 and a half to 3 and a half hours depending on the size of the bird and the steadiness of your smoker.
3. Make the glaze
While the goose smokes, place the blackberries in a small saucepan and mash them lightly. Add balsamic vinegar, honey, basil, garlic, salt, and pepper.
Simmer on medium heat until the mixture thickens and reduces by nearly half. Strain if you want a smooth glaze, or leave the berry pieces for texture. Keep warm on low heat.
4. Rest and slice
Once the goose hits your target temp, pull it from the smoker and let it rest for 15 minutes. This keeps the juices inside the meat instead of running all over the cutting board.
Carve the breasts from the bone, then slice them into thin strips across the grain.
5. Finish and serve
Lay the sliced breast meat on a warm platter. Spoon the blackberry basil balsamic glaze over the top so it shines and drips down the meat.
Serve any extra sauce on the side. Hickory smoke, rich goose, sweet berries, sharp balsamic, and the clean pop of basil come together in one plate that feels like wild country and summer garden in the same bite.
Tools Used:
Knives: Outdoor Edge Ergomax Knife Set
Smoker: Vault Smoker
