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Grilled Specklebelly goose breasts

ChrisinhoustonChrisinhouston Posts: 48
edited 5:53AM in EggHead Forum
I'm trying to clean out the freezer before my November goose hunts and found I had some Spec breasts. Commonly known as a Specklebelly Goose, the official name is White Fronted Goose or in the scientific world as Anser Albifrons. They typically fly all the way from western Alaska and the Aleutian islands to the Gulf coast to winter but they tend do fly low and therefore have a slightly higher fat content then their cousins like Snow geese or Canada geese. I usually breast them out when cleaning them and marinate and grill them rare. Very tasty indeed!

My marinade is as follows for 3 to 4 breasts and I try to marinate overnight:

3/4 cup EVOO
1/4 cup Balsamic Vinegar
1/4 cup of decent tawny port
2-3 TBS of Soy sauce
salt and fresh cracked black pepper
1 TBS juniper berries crushed in a mortar

I grill as you would for a seared rare strip steak as overcooking dries them out

thawed out from the freezer

hot off of the grill!


  • Hi Chris. I only ever ate goose(Canada)once and I had to spit it out it was so awful. Must be some kind of trick to it. Greasy and VERY gamey tasting. Actually, gamey is putting it mildly.

    Curious....what does the altitude at which a goose flies at have to do with fat content? I can't seem to put together a correlation. Thanks, Mark
  • WillieWillie Posts: 132
    Oh boy they look so good, finger lickin for sure.
    Bon Appetit
  • ibandaibanda Posts: 510
    Looks good! I am trying to cook all my wild game now also before the freezer starts filling up again. A hunting friend of mine in Dallas has a party every October called "Meatfest". He cooks all the wild game that's left in his freezer from all of his hunting and fishing trips and usually has about 60 people over. He doesn't cook on eggs, all his grills/smokers are homemade but it's still my favorite party of the year.
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
  • Higher altitude is colder perhaps...

  • rsmdalersmdale Posts: 2,472
    Nice cook Chris,I have some snow goose breasts in the freezer and will give this recipe a try.Thanks for sharing.


  • I'm no expert but snow geese and Canadas have been spotted as high as 30,000 feet and also tend to fly non stop on their migration which I assume means less fat on them. I bring home a lot of geese and ducks in the winter and specklebelly geese have a layer of yellowish fat almost like a chicken does under the skin whereas the others have nothing between the skin and the muscle.

    I don't find them gamey but they do have a high iron content which can make them have a slight liver taste but that isn't a taste the bothers me.
  • I have cousins up in Minnesota who do that, too. But up there the menu includes bear, moose, turkey and pheasant besides the usual dishes of venison.
  • That looks awesome
  • That marinade looks great. I'm going to save it and try it on some mallard breasts when I start cleaning out the freezer soon.

    I tried Canadas also several years back and they were so bad we threw the rest of the breasts away. I've had smoked specks before and they were great. I've always heard the only goose worth eating was a speck. We just don't see many in our area - covered up with d@&#n greasy snows and blues (not to mention them eating up all our duck habitat)!

    BTW, I just told the wife last night I need to gear up for a big duck/sausage gumbo cook to clean out the freezer !!!! That's a 2 day weekend cook !
  • cookn bikercookn biker Posts: 13,407
    Great post Chris! Looks fantastic.
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