Smoked Canada Goose

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Recipe contributed by Managing Editor K. Slye.

I’ve only been waterfowl hunting once in my life, and that was long before I was interested in how to cook the wild game.  Back in high school I went goose hunting with a friend and his dad, Doc.  Doc owns a few hundred acres of farmland in western Pennsylvania and manages it to be prime wildlife habitat for deer, pheasants, and geese. We had success and a lot of fun, getting close to our limit of birds on my first and only goose hunt.  It was a long time ago and I can’t remember how we cooked those birds up.  Since then I have not gone waterfowl hunting or had the chance to eat goose.

Lately, I’ve been noticing a lot of good looking food made from geese while scrolling through my Instagram feed.  I even noticed one of my old hunting buddies, Casey, having some success while goose hunting.  So, I asked Casey if he could spare a few goose breasts for me and he was more than happy to share his harvest.  I stopped by his house one evening and he was generous enough to fill a grocery bag of breasts for me, giving me the ability to try a couple different recipes.

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For my first recipe with the goose I decided to smoke them on my new Kamado Joe grill.   I thawed out a package of the breasts and when I pulled it from the vacuum sealed package it had a very distinct smell.  Not a rancid meat smell, but something I wasn’t used to when dealing with venison.  I wasn’t sure if this was how they usually smell or if somehow the meat had gone bad.  I decided to go ahead with the recipe anyway.

I’m going to be honest, when I sliced that first piece off I was very hesitant when taking a bite.  But it didn’t take long before I was licking my plate clean and going in for more.  Coming right off the smoker, I sliced it thin and ate it like steak.  The leftovers I put on a sandwich with avocado, grilled peppers, lettuce, and my Assault sauce.


  • Smoked Canada Goose Ingredients2 goose breasts
  • 1/2 gal water
  • 1/2 cup Kosher salt
  • 1/3 cup brown sugar
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 1 tbsp mustard powder
  • 1 tbsp whole peppercorns
  • And some green onions.
  • Assault and Pepper from
  • Extra Virgin Olive Oil
  1. Combine water, salt, brown sugar, onion powder, garlic powder, muster powder, and peppercorns in a non-reactive dish
  2. Rinse breast meat and place in brine, allow it to sit in brine in the refrigerator overnight.
  3. Remove meat from brine, discard brine. Wash and pat the meat dry.
  4. Apply EVOO and Seasoning.
  5. Smoke them at 225-235°F for approximately 4 hours until they hit an internal temperature of 150-155°F.
  6. Allow meat to rest, then slice thin and enjoy

Assault Sauce

  1. Melt a spoonful of butter in the microwave
  2. Mix with 2-3 spoonfuls of mayonnaise
  3. Mix in an equal part of ketchup
  4. Mix in seasoning to taste, about half a spoonful.
    I don’t use exact amounts each time I just go by taste.
Smoked Canada Goose Sandwich

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Kory Slye

Kory is a lifelong hunter and angler from northwestern Pennsylvania. He enjoys filling his freezer with the wild game and fish that Pennsylvania has to offer. His goal is to show how he has introduced his three young children to the outdoors and fostered their passion for all things wild. Follow him on his journey on Instagram, @outdoorsmandad.

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