Canada Goose Bonfire Burnt Ends
Serves 6 | Bonfire BBQ Sauce
Ingredients
- 1.2 kg skinless Canada goose breast, cut into 4 cm chunks
- 2 tbsp oil
- 2 tsp smoked paprika
- 1 tsp onion powder
- Salt and pepper
- 3/4 cup (185 ml) Bonfire BBQ Sauce
- 1/2 cup (125 ml) beef stock
- 2 tbsp brown sugar
Method
1. Toss goose with oil, paprika, onion powder, salt and pepper.
2. Smoke or indirect-cook at 135°C for 1½ hours until well coloured.
3. Place in a foil tray with Bonfire BBQ Sauce, stock and brown sugar. Cover and cook for 1½–2 hours until tender.
4. Uncover for 20 minutes, stirring once, until the sauce clings in a dark glaze.
Sauces in this recipe
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