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Davin's Smoked Goose Breast
Many thanks to Davin Ciglen for this recipe.


~ 2 3 goose breasts, skinned
~ coriander
~ cumin
~ cayenne pepper
~ sea salt
~ fresh ground black pepper
~ Mrs. Dash seasoning, yellow label
~ hickory or mesquite chips

Wash and dry the goose breasts.

Place the skinned side up.

Season to taste with the spices. Put on a nice even coat.

Place in smoker on low for 1 hour.

Turn smoker up to 200 degrees and smoke another 5 6 hours or until cooked to medium.

Make sure to keep the smoke even throughout.

Remove from smoker and slice into thin slices.

Serve with cheese and cracker.

Enjoy.

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