Italian Goose Skewers
Posted on 01/11/2019
Many hunters swear by brining wild fowl. Why? Brines help extract blood from meat, so when you bite in, you taste the natural juices. Brines also maintain moisture—ultimately for juicier cuts of meat. Especially important when cooking goose!
- 6-12 wooden or reusable metal skewers
- 8 boneless, skinless goose breasts
For the brine
- 3.5 litres cold water
- ½ cup non-iodized salt
- ½ cup brown sugar
- ½ cup black peppercorns
- 5 bay leaves
- ½ large bulb garlic, cloves peeled and smashed
For the marinade
- ¼ cup white wine vinegar (red wine or apple cider vinegar works too)
- ¾ cup olive oil
- 1 tsp onion powder
- ½ tsp salt
- 1 garlic clove, mashed and minced
- 1 tbsp oregano
- 1 tbsp basil
Prep: 28h | Cook: 6m
- Fill a large pot or container with the cold water and stir in salt and sugar until completely dissolved. Add black peppercorns, bay leaves, and garlic. Stir. Let goose breasts soak in brine in refrigerator for approximately 24 hours (the longer the better) then thoroughly rinse brine from goose, making certain to remove any ingredients stuck to meat.
- Cut goose breasts into strips the length of your thumb, and thread the cubes of meat onto your skewers. Lay prepared skewers in a single layer in a shallow dish or baking pan.
- To make the marinade, whisk together the vinegar, onion powder, salt, garlic, oregano and basil. Add salt and pepper to taste. Slowly add the olive oil, whisking rapidly until completely blended.
- Pour the marinade over the goose skewers and refrigerate for 4 hours.
- Preheat barbeque to medium heat. Be sure it’s hot and well oiled. Grill the skewers 2 to 3 minutes on each side. Serve hot and enjoy!