Light Goose Recipes

© Scott Failor

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 servings 


  • 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.

Nebraska Snow Geese

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 1/2 cups DU Red Plum Toasted Sesame Sauce
  • 2 tablespoons DU Manitoba Wild Game Seasoning
  • 1/2 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.

Goose Fingers 


  • 2 Goose breasts
  • 2 cups buttermilk
  • 2 onions
  • 1/4 cup oil
  • 1 cup flour
  • Salt and pepper,
  • 2 tsps. sugar.

Cut meat from breasts into 1/4 inch thick slices and soak them in buttermilk for 6-8 hours. Sauté onions sugar and mushrooms in olive oil. Drain milk; roll Goose strips in flour and sauté. Season to taste and serve with sautéed onions and mushrooms. 

Goose with Grapes


  • 1 goose cut up
  • One quart Stock
  • 6 baby carrots
  • 2 stalks celery
  • 1 medium onion
  • One half pint heavy cream
  • 1 tbsp. Sugar
  • Salt and pepper
  • 1 apple, cut into wedges
  • 1 bunch of grapes
  • 2 ounces brandy

Wash and clean goose thoroughly. Cook goose in stock with carrots, onions and celery and salt and pepper until tender. Remove from pot. Save stock. Place goose pieces in a pan or serving dish with cream, and grapes. Simmer briefly. Add brandy and serve.