Category Archives: Recipes

Red Curry Snow Goose

  • 2 lbs diced bite size Snow Goose Meat
  • 2 Cloves Garlic
  • 1 Tablespoon mashed ginger
  • 1 sliced shallot
  • 1 tablespoon brown sugar
  • 2 tablespoon thai red curry
  • 1 cup coconut milk
  • mix vegtables of snow peas, baby corn, and bell pepper
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • Lime wedges
  • salt to taste
    In a large pan, add oil and turn burner to high. Add your goose meat, garlic, ginger, salt and shallot together and stir til the meat is cooked around. Turn burner to medium and add Curry paste and mixed vegetables. After 2 minutes, add coconut milk and let simmer for 15 minutes. Add your cilantro and green onions at last minute and then squeeze lime wedges to taste. Serve over steamed jasmine rice or brown rice.

Corned Beef Snow Goose Breast

Ingredients:
6 to 8 goose breast filets (4 to 6 lbs)

5 tablespoons Morton Tenderquick mix

2 tablespoons brown sugar

1 tablespoon ground black pepper

1 teaspoon ground paprika

1 teaspoon ground bay leaves

1 teaspoon ground allspice

1/2 teaspoon garlic powder

Trim, skin, and clean up breast filets (or beef brisket or boneless cut of deer, elk, etc)
In a small bowl, mix Morton Tender Quick and remaining dry ingredients and spices (DO NOT SubstituteAny “MeatTenderizer” For Morton TenderQuick)

Thoroughly rub mixture into all sides of breast filets.

Place filets into a plastic bag and close securely. Place in refrigerator and allow to cure 5 days per inch of meat thickness (a week seems to work fine for goose breasts) Place filets in pot and add water to cover. Bring to a boil, then reduce heat. Simmer until tender, about 3 hours

CARIBBEAN SNOW GOOSE

2 lbs. snow goose meat, sliced ½” thick

2 c. orange

6 tsp. green onion, finely chopped

½ c. rice wine 1 tsp. crushed red pepper

4 tsp. brown sugar 1 tsp. cloves

2 tsp. nutmeg Salt to taste

2 tsp. allspice

To make marinade: mix together orange juice, rice wine, brown sugar, green onion, nutmeg, allspice, red pepper, salt and cloves. Divide in half. Use half to marinate the goose meat for 2-4 hours.

Remove meat from marinade. Grill goose on medium-high barbecue until cooked to medium rare.

Cook the other half of the marinade in a saucepan on medium heat until it forms a thick sauce. Serve as a hot dip for the grilled meat

Snow Goose Kabobs

One of the largest segments of waterfowl is the snow goose. With very liberal bag limits taking lots of birds for consumption is easy. Most hunters make these into sausages and or jerky, however they are also very tasty especially on the BBQ. Fresh goose breasts are used in this Snow Goose Recipe.  Caution do not overcook waterfowl, it dries out quickly and very easy.

INGREDIENTS:

4 – 8 goose breasts (1 – 2 breasts per person)
¼ cup pure maple syrup
¼ cup Worcestershire sauce
½ bottle Italian salad dressing
½ tsp seasoning salt
½ tsp black pepper
Fresh Vegetables: cherry tomatos, green & red pepper, onion, mushrooms
DIRECTIONS:
Cut goose breasts into ½ inch sized  cubes.
Place cubes in a zip-top bag, or vacuum-sealed bag.  Add all remaining ingredients except vegetables. Mix thoroughly.  Refrigerate mixture for 24 hours. Cut vegetables for kabobs and preheat grill to medium heat.  Place meat and vegetables on skewers cook until meat is medium rare.

NOTES:
The marinated meat can be frozen in marinade and taken out prior to eating.
Using a vacuum sealer can speed the marinating process.

Recipe: Snow Goose Hors D’Ou evres

Ingredients: 2-3 snow goose breasts 1 cup orange juice ½ cup balsamic vinegar ¼ cup honey 1 tbsp. garlic 1 tbsp. cracked black pepper

Directions: 1. Make an orange juice-balsamic vinegar marinade by combining the juice, vinegar, honey garlic, and pepper.

2. Marinate the breast halves. (I don’t know how long exactly. We brought the geese in at noon and ate them at 7:30, so I guess somewhere between 1 and 7 1/2 hours.)

3. Heat canola oil in a skillet. They grow canola around Coronation, but that’s not why Tim uses it. He specifies canola oil because you can heat it to very high temperatures without the oil starting to smoke and scorch.

4. Sear the breasts quickly in very hot oil. They should be blood-rare inside. If they are so rare you are slightly afraid to eat them, they’re perfect.

5. Slice thin.

6. Serve with a dipping sauce. Tim used a local favorite, Sawmill Sesame Steak Sauce, but he said another steak sauce or mango chipotle salsa or apple chutney would work very well, too.