Archive for August 2011

Snow Goose Fajitas

Snow Goose Fajitas Recipe:

  • 1 lb goose meat cut into thin strips
  • 1 each sweet green, red and yellow pepper
  • 1 red onion
  • 4 oz beer or apple juice
  • squeeze of ½ lime
  • 2 tbsp chili powder
  • ¼ tsp cayenne pepper
  • salt and pepper to taste
  • white flour tortillas
  • salsa— hot, medium or mild
  • sour cream

Slice all vegetables into strips. Heat 2 tbsp of oil in cast iron frying pan ‘til smoking hot. Add goose meat and spice and stir fry quickly until medium rare, add vegetables and fry, still on high heat until vegetables are just cooked but still crisp (about 3-5 minutes). Add beer or apple juice and squeeze of lime, continue to stir until well mixed. Serve from pan to tortilla and garnish with salsa and sour cream to taste. Commercially available Fajita spice mixes are available at most supermarkets and work also.


Barbequed Stuffed Goose Breast

Serve one or two breast filets per person depending on appetites and side dishes.

Create a pocket out of a breast filet by inserting a filleting knife at the front end and cutting as deep and wide a pocket as possible without cutting open. Once the pockets are created spice the breasts inside and out with Montreal steak spice or a similar product (Garlic powder, salt and pepper will do). Allow breasts to “dry” marinade in a glass or plastic bowl for ½ hour while you prepare the stuffing.

For four geese (eight fillets):

  • 5 strips bacon, diced
  • 1 medium red onion
  • 1 green pepper
  • ¼ red sweet pepper
  • 2 celery stalks
  • ½ c. shredded cheddar cheese
  • ½ c. shredded mozzarella cheese
  • ¼ c. HP or favorite steak sauce

Chop all vegetables while frying bacon over medium heat until fat becomes translucent. Add chopped vegetables to frying pan and cook until slightly wilted keeping heat at medium. Add the steak sauce and simmer for an additional 5 minutes. Remove mixture from frying pan and allow to cool. When sufficiently cool so that cheese won’t melt add the cheese. Now stuff the pockets with the cheese and vegetable mixture. Seal opening with toothpicks. Cook on BBQ until meat is medium rare. Serve with fries, rice or baked potato.