\nWILD GOOSE BREAST \n\nWILD GOOSE BREAST\nWatch Jitterbug demonstrate the technique, put together a Chairman Goose Marinade for tenderizing and flavor, and grill it slow over a pit fire.\nTHE INGREDIENTS YOU'LL NEED:\nAs told by Jitterbug, our resident hunter\/fisherman from the BBQ Pit Boys founding chapter at "the Mother Pit".\nGoose Breasts – 2 – fresh\nBRINE:\nWater – 1 gallon\nSalt – 1 cup non-iodized\nCHAIRMAN GOOSE MARINADE:\nPickled Ginger – 1 ½ Tablespoons\nSweet \u0026amp; Sour Sauce – 4 Tablespoons\nPonzu Sauce – 2 Tablespoons\nToasted Sesame Seeds – 2 Tablespoons\nWorcestershire – 4 Tablespoons\nSriracha Sauce – 2 ½ Tablespoons\nEmerils Asian Essence – 1 ½ Tablespoons\nDIRECTIONS:\nGETTING READY\nCLEAN GEESE: (IF YOU ARE USING FRESHLY TAKEN GAME)\n1. Remove feathers from sternum breast area by pulling them off unit sternum is exposed.\n2. Take sharp knife along sternum to expose breast meat.\n3. Cut breast meat out of each goose.\nBRINE:\n4. Combine water and salt in a large storage container.\n5. Place goose breasts in brine for 24-30 hours.\n6. After 24-30 hours, remove breasts from brine.\n7. Lay each breast flat on a cutting board and slice in half to form two thin breasts.\n8. Take a meat tenderizer and pound each breast thin and to tenderize.\n9. “Fork” each breast by taking a fork and quickly stabbing each breast all over to help tenderize. You can also use a commercial ‘blade’ meat tenderizer.\nCHAIRMAN GOOSE MARINADE:\n10. Combine all of the ingredients listed for marinade in a zip lock baggie.\n11. Place each tenderized breast in marinade and mix thoroughly.\n12. Let marinate 12-24 hours in the refrigerator or cooler.\nMAKING\n13. Bring grill temperature up to 350-400 degrees Fahrenheit, coals to the side for indirect cooking.\n14. Remove each breast from marinade and place on grill opposite hot coals.\n15. Cover grill and cook 20 minutes.\n16. Remove cover and flip breast. Cover grill and cook for 10 minutes maximum.\nFINALIZING\n17. Remove breasts and place on a plate.\nSERVING\n18. Serve with fresh corn on the cob, tomato\/cucumber\/onion salad, or roasted potatoes.\n19. Sit back, relax, and enjoy!!