Deep-Fried Goose Breast: A Quick Crunchy Recipe

Today, we're thrilled to introduce a recipe that's not just scrumptious but also straightforward to whip up: Deep-Fried Goose Breast. This dish is the ideal treat for those days when you've just returned from a successful goose hunt and are in the mood for something delectably crispy without spending too much time cooking.

Why Deep-Fried Goose Breast?

Goose meat is succulent, rich, and an excellent source of protein. When deep-fried to perfection with a hint of Cajun seasoning, it results in a crunchy exterior with a tender inside. The occasional chewy twist adds a rustic touch, making every bite an adventure. 

Marinade for Goose Breast:


  • Soy sauce: 1/2 cup
  • Worcestershire sauce: 1 1⁄2 teaspoons
  • Lemon juice: 1/4 cup
  • Beer (of your choice): 2 cups
  • Garlic salt or garlic powder: 1/2-1 teaspoon
  • Salt and pepper: To taste
  • Paprika: 1⁄2 teaspoon


  1. In a large mixing bowl, combine soy sauce, Worcestershire sauce, lemon juice, beer, garlic salt (or garlic powder), salt, pepper, and paprika.
  2. Whisk the ingredients together until well combined.
  3. Place the goose breast strips in the marinade, ensuring they are fully submerged.
  4. Allow the goose strips to marinate for 3-4 hours, occasionally turning them to ensure even marination.

Deep-Fried Goose Breast Recipe

Prep Time: 15 minutes (excluding marination time)
Cook Time: 10 minutes
Total Time: 25 minutes (excluding marination time)
Servings: 4


  • 6 goose breasts (cleaned, fat trimmed, and sliced into strips)
  • Andy's Cajun seasoning (or any preferred batter)
  • Cooking oil (for deep frying)
  • Optional: Dips like parmesan garlic or honey barbecue


  1. Preheat the oil in a deep fryer to 360°F (182°C).
  2. Coat the marinated goose strips in Andy's Cajun seasoning.
  3. Deep fry the strips until golden brown, roughly 1-1.5 minutes.
  4. Serve hot with your choice of dip.

A Word from the Chef:

This recipe was inspired by a recent goose hunt. The crispy texture combined with the rich flavor of the goose makes this dish a must-try for every hunter.

Final Thoughts:

We trust you'll relish this recipe as much as we have. It's a testament to the idea that the joys of hunting don't just end in the field; they continue onto the plate. Here's to memorable hunts and even more memorable meals!

We'd like to extend a special thank you to Kent Cartridge and Benelli for sponsoring Season 5 of the Collegiate Waterfowl Tour. We invite you to join us on our adventures and immerse yourself in the world of waterfowl hunting with Campus Waterfowl by subscribing to our YouTube channel!

1 comment


Kudos to the man drinking the Colorado Kool-Aid!

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