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.
Sweet Sesame Duck or Goose Jerky
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.