After the feathers settle from a successful light goose hunt, liberal bag limits provide hunters with plenty of goose meat and a great opportunity to try new recipes. Using old recipes and new, hunters can combine their late-season shooting skills with their “self-proclaimed” chef skills, to create a goose feast.
Here are a few Ducks Unlimited recommended recipes that will allow hunters to savor the hunt.
Pan-Seared Snow Goose Breasts, Peppers and Onions
- 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.
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