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Davin's Smoked Goose Breast
Many thanks to Davin Ciglen for this recipe.
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~ 2 – 3 goose breasts, skinned
~ coriander
~ cumin
~ cayenne pepper
~ sea salt
~ fresh ground black pepper
~ Mrs. Dash seasoning, yellow label
~ hickory or mesquite chips
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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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