Here’s the recipe:
In a caste iron skillet, place:
- Six strips bacon, cut into small pieces.
- Cook until crisp, set aside, and leave two tablespoons bacon grease in pan.
In skillet, add:
- Two cups snow goose breasts or thighs or both, cubed.
- Season with salt and pepper and sauté until cooked. Set aside pieces on paper towel.
In same pan, sauté:
- One cup fresh mushrooms until cooked.
In separate sauce pot, add:
- One and a half cups snow goose stock (use chicken stock as substitute), ½ cup each diced onion and carrot, and two cloves minced garlic.
Cook until tender, then add:
- One can (10 3/4 ounces) of cream of potato soup. (Note: Doheny also likes to add cubed day-old baked potatoes to the recipe).
Stir mixture, then add:
- Two cups half and half, bacon, snow goose meat, mushrooms and one cup cooked wild rice (more if you like), and pepper to taste.
Simmer for about 45 minutes, remove from heat, and serve with shredded Swiss cheese and minced fresh parsley.
Pan-Seared Snow Goose with Wasabi Sweet and Sour Sauce
1. Rub skinned snow goose breasts with oil, salt and pepper and place in a hot skillet with sliced onions and peppers.
2. Brown on one side and then flip over.
3. Add to pan:
- 2 tablespoons soy sauce
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon apricot preserves
- 1/2 teaspoon minced fresh or pickled ginger
- 1 teaspoon freshly squeezed lime juice
- 1 teaspoon prepared wasabi paste (Japanese horseradish)
4. Remove snow geese when rare to medium rare.
5. Stir in diced mango.
6. Arrange snow goose breasts on black plate with rice.
7. Spoon sauce over breasts and garnish with cilantro and toasted sesame seeds.
No special equipment required! Here’s a way to use up some of the inventory in the freeze, save money on store-bought jerky and, best of all, it tastes great.
- 1 ½ cups DU Red Plum Toasted Sesame Sauce
- 2 tablespoons DU Manitoba Wild Game Seasoning
- ½ cup soy sauce
- Plastic Wrap
- Baking rack
- Small Foil Ball (aluminum foil formed to 3 inch ball)
- Skinless goose or Duck breasts
Slice goose breasts to desired strips width and length. Mix together DU Red Plum Toasted Sesame Sauce and soy sauce. Add sliced duck to bowl. Cover and refrigerate for 6 – 12 hours. Remove cover, pat dry and arrange on baking rack.
Sprinkle DU Manitoba Wild Game Seasoning over meat (be sure to have paper towel underneath to catch excess, then throw away.) Place in 175 degree preheated oven, crack oven door open by placing small foil ball in door. Meat will take 5 – 7 hours to dry completely. Refrigerate for seven to 10 days, or freeze in airtight, vacuum sealed container for up to one year.
- 4 boneless snow goose breast halves, skin removed
- 1/4 cup olive oil
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic salt
- 1 teaspoon hot pepper sauce (Tabasco)
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 2 jalapeno peppers, seeded and minced
- 2 garlic cloves, thinly sliced
- 1 cup tomatoes, seeded and chopped
- Salt and pepper to taste
Slice goose breasts thinly across the “grain” of the meat. Combine half of the olive oil, Worcestershire sauce, garlic salt, and hot pepper sauce in a glass bowl. Add sliced goose, cover and refrigerate for 1 to 2 hours. Heat remaining oil in a large skillet over medium heat. Add onion, peppers and garlic. Cook until onions are medium brown. Remove goose from marinade. Drain well and discard marinade. Add goose and stir-fry for 1 to 2 minutes or until just cooked, but not past medium-rare. Stir in tomato and season to taste with salt, pepper and additional hot sauce. Serve over a bed of Cajun rice.
Spring Snow Goose hunts available February through March. Fully Body GHG decoys, Silo Socks, flyers and custom eletronic callers. $150 per hunter / per day.