With just a little oil, rutabagas crisp up nicely. Here is a nutritious and delectable way to enjoy this strange vegetable! Take 1 1/2 pounds of rutabaga.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup orange juice
- ⅓ cup olive oil
- ⅓ cup Dijon mustard
- ⅓ cup brown sugar
- ¼ cup soy sauce
- ¼ cup honey
- 1 tablespoon dried minced onion
- 1 teaspoon garlic powder
- 8 goose breast halves
- 1 cup hickory wood chips, soaked
Instructions
- Whisk together the orange juice, olive oil, mustard, sugar, soy sauce, honey, onion, and garlic powder in a bowl; place the goose in the marinade; cover and refrigerate 3 to 6 hours.
- Preheat a smoker for medium heat, about 300 degrees F (150 degrees C). If you do not have a smoker, prepare a grill for indirect heat. Once the coals are ready, throw a handful of the soaked hickory wood chips on to create smoke.
- Place the goose breasts on the grate. Brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. Continue to cook until the juices run clear and reach an internal temperature of 165 degrees F (74 degrees C), 10 to 15 minutes longer.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 8 g |
| Sodium | 777 mg |
| Sugars | 19 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I cut it into bite size pieces and put it in the marinade. This was an amazing marinade for goose. I used coconut oil instead of olive oil. I grilled it in an iron skillet for about a minute and a half on each side.
This recipe is amazing. I always salt brine the goose 12-24 hrs in advance. I’ve done this marinade three times and it’s always fantastic. And, I’ve always just done it in the oven.
Disappointed, marinated goose for more than 5 hours and it was tough. Cooked over charcoal with hickory chips, not sure what went wrong.
This is excellent. I topped my goose brests with some red pepper flakes. smoked for 3 hrs…ends up with a light glaze on outside….we cut the goose breasts into 1″ wide and 1/4″ thick strips. Thawing more as i talk to do another batch!