Gunner Quinn
Good barbecue consists of a few different things, specifically juicy and tender meat with a lot of fat, smoke and bold flavors. Those qualities don’t seem to describe confit, but this recipe will surprise you.
In comparison to pork or beef, the muscle tissue of wild game is more developed and lower in fat content. For something tough like a goose leg, you should cook it low and slow in a way that won’t allow the meat to dry out.
This recipe is similar to a cheater BBQ method of making brisket or ribs in which you slow cook the meat to tenderize it and then finish on a smoking-hot grill. Instead of braising the goose thighs in liquid, submerge them in oil to slowly tenderize the meat and add fat—confit style.
To finish, season the confit goose legs with the rub and sear them over hot coals. Serve with the tangy barbecue sauce and all of your favorite barbecue sides. To check out a video on how I prepare this dish, click here.
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