This is a quick and easy way to prepare a goose on your grill without a rotisserie or too much work. By splitting the goose in half you can expose all the meat to the flame and get it cooked quickly, which will keep it from drying out. Goose is another bird I have trouble with on the grill or in the oven. Like duck, I seem to have issues to getting it to come out right. Maybe I should try grilling swan to see if it is anything like goose. (Just kidding) I’m not sure if, since it is a water fowl, that the added oils in the meat throws me off or what. Either way, I haven’t actually tried this recipe. Sooo…it is another that I snagged for just you off the net.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4 to 6
- 1 goose
- 1 tablespoon onion powder
- 2 cloves garlic, minced
- olive oil
- Preheat grill. Wash and pat dry goose with paper towels.
- Cut goose in half, directly down breastbone.
- Rub breast with oil.
- Rub insides with garlic and onion powder.
- Place goose halves on grill over a low fire, skin side up.
(If you are using a gas grill place a piece of foil under the cooking grate where the goose will sit.)
- After about 15-20 minutes turn over and continue grilling until a meat thermometer reads 160 degrees.
- Remove from grill and let sit for about 10 minutes.