Wild Recipes

Barbeque Mac and Goose

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4 from 1 vote

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I think everyone can agree that macaroni and cheese is one of the world’s most perfect foods. Whether you prefer baked mac and cheese with breadcrumbs or boiled macaroni with a creamy cheese sauce, you cannot go wrong with mac and cheese.

I eat a lot of waterfowl, and I’ll admit, some waterfowl have a funky taste. As far as flavor is concerned, geese are not your average chicken, and I have been spending the last couple years devising ways to make it more palatable for friends and family.

This recipe is all about two of my favorite foods: Barbeque and mac and cheese. I am a sucker for Outback Steakhouse’s creamy kid’s menu mac and cheese, but I wanted to come up with a way to make it healthier and add meat. Insert the idea to combine a funky bird with one of the world’s most perfect foods and this recipe was born.

This meal is an easy way to use a goose and make a lot of food for a lot of people. You can enjoy this meal year-round and never feel like you are eating something in the wrong season. Most importantly it is a great way to easily make a fully homemade meal with wild game.

Serves: 6
Time to Make: 2 Hours (plus 24-hour brine)
Also Works With: Any bird – preferably waterfowl


Looking for more goose recipes? Try this Beer Braised Goose Legs on Egg Noodles with Red Cabbage!


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Barbeque Mac and Goose

4 from 1 vote
Recipe by Quincy Milton Course: Wild Recipes
Servings

6

servings
Prep time

1

hour 
Cooking time

1

hour 
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Cheese Sauce
  • 3 cups milk (2% or whole)

  • 1-2 cups cheese(s) of choice

  • 1 tablespoon butter

  • Garlic powder

  • For the Pasta (Optional)
  • 2 cups all-purpose flour

  • 3 eggs beaten

  • 1 tablespoon olive oil

  • For the Barbeque Sauce
  • 1 1/4 cup ketchup

  • 1/2 cup apple cider vinegar

  • 1 teaspoon Worcestershire sauce

  • 1/4 teaspoon lemon juice

  • 1/4 cup brown sugar

  • 1 tablespoon honey

  • Pinch garlic powder

  • Pinch smoked paprika

  • Pinch black pepper

  • Pinch kosher salt

  • For the goose
  • 4 goose breasts

  • 2 tablespoons Sugar

  • Salt

  • Pepper

  • Thyme or herb of choice

  • Water

  • Sides
  • Broccoli or mixed vegetables

Preparation

  • Geese need to be brined overnight to draw the blood out and inject flavor into the gamey meat. Place four goose breasts into a 1-gallon Ziploc bag. Cover the meat with water and add the sugar. Add 1 tablespoon of salt and season with thyme or your herb of choice. Place the bag in the refrigerator for 18-24 hours before use.
  • Start your sauces and pasta approximately one hour before you plan to cook your goose. Your sauces can be made simultaneously as one another while your pasta is resting.
  • If you would like to make this meal 100% homemade then I suggest you make your own pasta. I use whole wheat all-purpose flour because I think whole wheat flour has more flavor and has a better texture. To make your pasta, create a bowl or a nest with the flour and slowly add the olive oil and eggs to the center. Gently mix as you add the liquid ingredients to the flour. Once the ingredients are sufficiently mixed, knead the dough for 5-10 minutes and allow it to rest for 30 minutes. Once rested, roll the dough out and slice or form the dough into whatever shaped noodles you want. I generally cut my noodles into rectangles that are approximately 1” x 0.5”. Depending on the thickness of your pasta, boil it for 3-5 minutes.
  • Start the cheese sauce by combining all the ingredients but the cheese in a pot over medium-low heat. Add approximately one quarter to one third of the cheese at a time, adding more when the previous batch is melted. For the best melting results, use a cheese block and freshly grate the cheese. Multiple cheese types can be combined, but I personally prefer parmesan or cheddar.
  • In a medium saucepan, heat all the barbeque sauce ingredients over low heat. To kick up the heat, add additional pepper to suit your tastes. Continually stir ingredients until they are well-mixed. Once mixed, simmer the sauce and stir periodically for ten seconds until it begins to slightly firm up. Be careful not to let it go too long or you will end up with a pasty sauce. Once the sauce has achieved the desired texture, remove it from heat and set half aside in a heatproof bowl.
  • Pull your geese out of the refrigerator and drain the water from the bag approximately ten minutes before you plan to cook them. To prepare your goose for cooking, butterfly the breasts by cutting a slit through the middle of the breasts (the long way) without cutting all the way through to the other side. Season with salt and pepper to taste on both sides. Turn your grill on to medium heat at approximately 350–400 degrees. Cook the breasts for 6 minutes, flip, and cook for 3 minutes. Cook the goose to an internal temperature of 140-145 degrees. Once off the grill, slice the goose with the grain into bite-sized portions.
  • Combine your pasta with your cheese sauce. Toss the goose in three quarters of the sauce and mix with the mac and cheese. Drizzle the rest of the sauce over the top of the dish. Serve with your choice of vegetables and enjoy!

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Quincy Milton

Quincy is an avid fly fisherman and bird hunter who approaches outdoor activities from the perspective of an outdoor scientist. He loves experimenting with wild game recipes, especially when it involves a smoker.

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