Archive for August 2011

Snow Goose Cutletts

This is a versatile way of preparing snow goose or any other wildfowl. I usually use the breast meat but legs can be prepared in a similar fashion.

1-2 half breasts per person

  1. Slice breasts horizontally, so that three flat, oval filets are made per half breast.
  2. Coat breast by rolling in flour, spiced with salt and pepper.
  3. Dip coated filet in egg and milk mixture (beat 1 egg in ¾ c. of milk/ goose)
  4. Roll in finely ground soda crackers (1c. ground crackers per goose)
  5. Fry in hot oil until golden brown, and meat has been cooked medium rare (about 3min/side)

Serve hot in one of the following manners:

Snow goose fingers
Serve with favorite dipping sauce, plum sauce is especially good.

Snow goose Parmesan
Serve cutlets with spaghetti sauce on noodles.

Barvarian Snow goose
Serve with sauerkraut and potatoes, pan fried with onions and spiced with paprika.

Cajun Snow goose cutlet

Prepare this sauce, before you cook the breasts.

  • 16oz can of tomatoes
  • 1 medium diced onion
  • 3 chopped celery stalks
  • 2 cloves garlic minced
  • 1 chopped green bell pepper
  • ¼ tsp cayenne pepper
  • ½ tsp basil
  • ¼ tsp marjoram
  • salt and pepper to taste

Fry vegetables and spice in 2 tbsp oil until wilted (about 10min on med heat). Add tomatoes and simmer over med-low heat for 10 minutes, stirring occasionally. Serve sauce over cutlets on rice.


Szechuan Goose

Szechuan goose is a spicy dish, and the recipe here can be modified to suit your tastes by lowering the amount of chili and hot pepper. However I find that most people can tolerate the dose outlined below.

  • Meat from 2 snow geese, cut into strips about ¼ inch thick
  • 2 tsp salt
  • 4 Tbsp corn starch
  • 2 eggs

Blend egg, salt and cornstarch into thin batter, coat meat with mixture. Cook in deep fryer, remove, drain and set aside.

  • 1 large onion
  • 4 cloves garlic
  • 2 Tbsp minced fresh ginger root
  • 1 tsp dried, crushed chilies
  • 1 Tbsp diced picked hot pepper (cook’s discretion)
  • ¼ cup chicken stock
  • 2 Tbsp tomato ketchup
  • 3 Tbsp soy sauce
  • 2 Tbsp Hoisin sauce
  • 1 Tbsp white sugar
  • 1 Tbsp red wine vinegar
  • 2 Tbsp pale sherry or rice wine

Heat oil in a large frying pan, add the vegetables and stir-fry over high heat for 2-3 minutes or until onion just starts to brown. Add the liquids and sugar and stir over medium-high heat until sauce thickens. Add the cooked goose and cook over low heat for an additional 5 minutes. Serve over rice or noodles with a vegetable stir fry as a side dish.