Welcome to Backwoods Bound.
Backwoods Beauty Photos | Bulletin Board | Candid CamShots | Contact Us | Fishing
Fun Facts | Home | Hunting | Links | Newsletter | Recipes | Site Map | Store

Click Here for Antler Plaques!

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.


Click Here for Chili Seasoning!