Jerked Canada Goose
This recipe uses goose in place of beef or pork. Canada Goose meat is a dark fowl meat, similar to duck but more like a lean cut of red meat. Because of this, as a rule of thumb, preparations that work well with lean red meat also work well with Goose.
While we used a store bought jerk rub there are many recipes available online for making your own spice mix!
This recipe uses goose in place of beef or pork. Canada Goose meat is a dark fowl meat, similar to duck but more like a lean cut of red meat. Because of this, as a rule of thumb, preparations that work well with lean red meat also work well with Goose.
While we used a store bought jerk rub there are many recipes available online for making your own spice mix!
| Prep Time | 10 Minutes |
| Cook Time | 3-5 Hours |
| Passive Time | 5 Minutes |
| Servings |
People |
Ingredients
- 1 Cup Jerk Seasoning or Rub We used "Cool Runnings" brand for this recipe
- 2 Breasts Canada Goose (any fowl meat will work)
- 1 Piece Red Pepper
- 1 Piece Small Mango
- 1/2 Cup Diced Red Onion
- 1 Head BokChoy
- 2 Piece Yams or Sweet Potato
- 2 Cloves Chopped Garlic
- 1 Teaspoon Dried Thyme
- 1 Table Spoon Maple Syrup Brown Sugar works well
- 1 Table Spoon Hot Sauce
Ingredients
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Instructions
Meat
- Make sure goose breasts are completely dry and coat generously with jerk rub or seasoning. Cook in a smoker, bbq or oven at 225 for 3-5 hours. Meat will be medium to well done. Let rest for 5 minutes and slice before serving.
Chutney
- Cook red pepper, red onion, garlic and thyme until the onion is translucent. Add mango, maple syrup and hot sauce and cook on low heat for 30 minutes then remove from heat.
Vegetables
- Cook yams and bok choy in a steamer until at desired level of doneness. Cook the yams first as they will take at least 30-40 minutes.
Recipe Notes
Pair with light/sour beer or a crisp white wine for best results.
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