Light Goose Recipes

Give these recipes a try following a successful LGCO hunt

© 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 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 with Peppers and Onions

4 servings 

Ingredients

  • 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 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.

 

Goose Fingers

 Ingredients

  • 2 goose breasts
  • 2 cups buttermilk
  • 2 onions
  • 1/4 cup oil
  • 1 cup flour
  • Salt and pepper
  • 2 tsp sugar

Cut meat from breasts into 1/4-inch 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 then sauté. Season to taste and serve with sautéed onions and mushrooms. 

Goose with Grapes

Ingredients

  • 1 goose cut up
  • One quart stock
  • 6 baby carrots
  • 2 stalks celery
  • 1 medium onion
  • 1/2 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, onion, celery, 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.