Goose French Dip
Patrick Arnston for SPLIT REED
Here’s a pretty easy way to take your goose cooking skills to the next level. It’s simple, delicious, and you’re probably wondering what to do with all those geese after a good honker hunt. I mean really though, who doesn’t love a French Dip Sandwich?
Step 1: Cleaned goose breasts should be thoroughly seasoned with salt and black pepper.
Step 2: Smoke goose breasts at 225 for about 5 hours. We want them cooked to a medium at most. You can use another cooking method to cook low and slow, if you prefer. Either way we want to pull them off the heat at about 130F.
Step 3: Move to the refrigerator for an hour or so to cool down for ease of the next step.
Step 4: Using either a meat slicer or with a sharp knife and a steady hand, slice smoked breasts as thin as possible.
Step 5: Make the Au Jus!
McCormick Seasonings makes a great packet seasoning. Boil 6 cups of water for two packets of seasoning and mix in seasoning then reduce to a simmer. Pour the simmered sauce into a pan to cover the sliced meat and continue to simmer.
You can also make your own Au Jus by combining some beef broth, butter or meat drippings, and a bit of Worcestershire sauce with a pinch or two of flour (depending on the consistency you like) and a pinch of garlic powder over some heat.
Step 6: Take a hoagie bun, load it up with the Au Jus soaked goose meat, lay a couple of swiss cheese slices over it, and then place back into your grill, or in an oven on broil until the cheese begins to soften.
Step 7: Serve them up with some of the Au Jus for dipping, and enjoy!
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