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
- Slice breasts horizontally, so that three flat, oval filets are made per half breast.
- Coat breast by rolling in flour, spiced with salt and pepper.
- Dip coated filet in egg and milk mixture (beat 1 egg in ¾ c. of milk/ goose)
- Roll in finely ground soda crackers (1c. ground crackers per goose)
- 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.