• 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.

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.

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.

• 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.

Sautee the steak, onion and green pepper over medium heat until browned, add steak sauce and beer and simmer over low heat for about 10 minutes, until the sauce thickens, add cheese and continue cooking until cheese is melted. Serve over buns.

For this recipe a kettle type charcoal BBQ is essential.
• 5lbs charcoal
• hickory bark
• 4 ducks or 2 snow geese, whole plucked birds, rubbed with steak spice or Garlic salt

Arrange coals in two piles along sides of BBQ, light them and let them get red hot (this should take about ½ hr). Set all bbq vents wide open. Arrange birds over the space between the coal piles.
Place hickory bark on the hot coals and cover. Mallards and Snow geese will be done to medium rare in 40 minutes. Teal take about 30 minutes and larger geese no more than 1 hr. This method will take some experience to master, and your personal taste will determine the correct cooking time, but it is well worth the effort.

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 through the sides. 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. Fry 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 and then 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.

• 1 lb cubed turtle meat (fish or chicken will do)
• 2 tbs Tony Chachere’s Creole seasoning
• 2 eggs
• ¼ c cornstarch

Mix egg, cornstarch, and Creole seasoning, dip meat in batter and deep fry. Serve as snack. Or add sauce below and serve over rice as a main dish.

• 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, Louisiana hot sauce, to taste

Sautee 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.

Cut plucked quail (Hungarian Partridge or Doves) in half
Marinade in lemon juice for 3-5 minutes
Rub well with 5-spice powder
Deep fry and serve

3 lbs breast meat cubed
juice from 1 lemon
1/4 cup Montreal steak spice
Bacon strips

Marinate meat in lemon and spice for 15- 20 minutes in glass bowl or zip lock
Wrap bacon around duck meat and place 5-6 pieces on a skewer
Cook hot and fast on BBQ
Hint: These will flare so only fill 1/3 the grill area and once the flames start, keep the kebobs moving so they don’t burn