Snow goose season was extended until April 15th as part of a “Conservation Order” implemented by DEC. The overabundance of Snow Geese means a 15 bird daily bag limit, plenty for the smoker.
Here is a good brine to prepare your goose breasts for the smoker:
3 cups cold water
1 cup soy sauce
1/2 cup orange juice
1/2 cup sherry
1/4 cup brown sugar
1/4 cup salt
1 small boiling onion, quartered (1/4 cup chopped onion)
2 cloves garlic, crushed
2 tablespoons fresh ginger root, coarsely chopped
1 teaspoon red pepper flakes
breast halves from 2 geese
Mix all ingredients in a glass or plastic container (not metal) and soak the goose breast for at least 4 hours or overnight. Make sure the meat is completely submerged in the brine and keep it in the refrigerator.
Remove meat from brine and place on a lightly oiled rack and allow to air dry until the surface of the meat has a slight glaze (pellicle). This helps preserve the meat and also creates a nice appearance.
Smoke the goose according to the smoker you have. I recently smoked some goose with a Bradley Smoker and it took about 4 hours set at 150-200 degrees. If you cut the breast in half, changing them from about 1 inch thick to 1/2 inch thick, the smoking time will be less.
There is about 121 calories in 3.5 ounces of snow goose meat and 3.6% fat.
Smoked goose is great as an appetizer served with cheddar cheese and crackers.