Flying Prime Rib

This DU member's recipe makes wild goose taste like a fine cut of beef

by Scott Leysath

Flying Prime RibPicture a perfectly roasted, thick, medium-rare slab of well-seasoned prime rib. Now, if you're like me and quite a few others, this picture is not complete without a side of creamy horseradish sauce. It's no surprise that U.S. processors crank out about 6 million gallons of prepared horseradish every year. This white root adds varying degrees of bold, spicy flavor to sauces, which makes it an excellent accompaniment to beef, antlered game, and waterfowl.

The pungent horseradish root, with its sinus-clearing, eye-watering attributes, is a member of the mustard family. Prepared horseradish, the variety most commonly found in markets, is a combination of grated fresh horseradish root and distilled vinegar used to stabilize the heat. For a milder flavor, quickly toss the peeled and freshly grated root with vinegar. The longer the grated root stands without vinegar, the hotter it gets.

Peter Berry's contribution to Ducks Unlimited's new cookbook, The Hunter's Table, is a recipe he calls "Flying Prime Rib," a suitable pairing of marinated and grilled goose breast fillets with a flavorful horseradish sauce that is simply sour cream, mayonnaise, and freshly grated horseradish folded (blended) together. Assuming that the goose has not been overcooked, it is reminiscent, when dabbed with the horseradish sauce, of prime rib. If fresh horseradish is not readily available, substitute a Tbsp. or more of either the prepared or creamed horseradish found in markets.

Peter Berry's Flying Prime Rib with Horseradish Fold

Preparation Time: 10 minutes
Marinating Time: 2 hours
Cooking Time: 10 minutes or less
6-8 appetizer servings


  • ½ c. sour cream
  • ½ c. mayonnaise
  • 1 Tbsp. (or more) grated fresh horseradish
  • 1 c. extra-virgin olive oil
  • 2 Tbsp. Worcestershire sauce
  • 2 garlic cloves, crushed
  • 1 Tbsp. coarse salt
  • 1 Tbsp. coarsely ground pepper
  • 4 small to medium boneless, skinless goose breasts


1. Fold the sour cream, mayonnaise, and horseradish together in a bowl until blended. Chill, covered, until ready to serve.

2. Whisk the olive oil, Worcestershire sauce, garlic, salt, and pepper in a large bowl. Add the goose and turn to coat. Marinate, covered, for 2 hours, turning occasionally. Drain and discard the marinade.

3. Grill the goose over high heat to medium- rare. Remove the goose to a cutting board and let stand 2 to 4 minutes. Slice the goose across the grain into 1/4- to ½-inch slices. Serve with the horseradish sauce on the side.

Wild Dishes from DU Members

The Hunter's Table cookbookThe Hunter's Table is the first cookbook in more than 10 years to feature recipes from DU members. These are the best of the best, as the book's subtitle suggests—dozens of simple but imaginative recipes culled from more than 1,500 entries submitted for the DU Recipe Contest.

The recipes were judged by DU culinary council chefs Billy Joe Cross, Eileen Clarke, Lisa Freeman, and Scott Leysath, who contributed dozens of complementary dishes of their own to round out the selections. The book is divided into five sections covering recipes for ducks and geese; upland game birds such as pheasant, turkey, and quail; venison, elk, and other big game; salmon, trout, walleye, and various freshwater fish; plus an assortment of delicious sides and desserts. Among the main waterfowl dishes are the delightful Apples 'n' Teal, Duck Simpleton, and Expresso Goose, to name just a few. Featuring wildlife art from past DU international artists of the year as well as beautiful color pictures of the recipes, this book is as appealing to the eyes as it is to the taste buds. To order a copy, go to or call 800-358-0560.

More great recipes, including those from DU Magazine, are available on DU's recipes homepage: