Snow Goose Recipe

September 20, 2007


Over the years snow geese have been given a bad rap in the waterfowling world being labeled as Sky Carp and tasting poorly, hopefully after trying this and other recipes we can help change your minds about this.

The first and most important thing everyone needs to remember is safe and proper wild game preparation. Before any cooking can take place you must thaw if frozen and remove any blood that may have been left in or on the game. Also remove any shot, feathers and bone fragments left behind after initial cleaning. This is best accomplished using a salt water brine solution in warm water consisting of two quarts of water and two table spoons of salt.

Dissolve the salt in the water and place meat in solution waiting five minutes, at that time using your hands knead the meat. Doing this will speed in the removal of blood, aid in dislodging of any feathers or other items that must be removed as well as aiding in the tenderizing process. Drain and rinse in cold water, repeat the brine solution again this time using cold water. You may need to do this a few time depending on how well the game meat was cleaned prior to freezing. When you have brined you game meat two or three times, completely rinse with cold water and pat dry. Using a sharp knife remove any and all remaining skin, fat and sinew as well as any feathers that have become dislodged from pellet holes during the brining solution and rinsing steps.

Now we are ready to prepare the goose for a meal, taking the breast meat cut each side in to three pieces cutting across the grain of the meat, then with a Jaccard meat tenderizing machine or a fork if you do not have a tenderizer. Place breast meat on a cutting board press machine or fork prongs threw the meat repeatedly, going across the meat then flip meat over and repeat the
Process. The more you do this the better and faster the marinade will work and the better the flavor will be.

Sprinkle Mrs. Dash’s original blend seasons liberally over both sides of the meat, then place meat into a gallon Ziploc freezer bag and drizzle molasses over meat and knead you may use honey if you do not had molasses. You will want to knead the meat so that all of the meat has a light coating of molasses on it, at this time pour just enough soy sauce into the Ziploc to cover the meat. . For those that like a little more bite try adding a 1/2tsp of cayenne pepper and 2 tsb of minced garlic. Remove as much air as possible then seal and refrigerate until the next day, every time some one goes into the refrigerator remove bag and knead.

One hour before cooking remove meat from bag and lightly rinse using cold running water. Wrap meat with a half slice of bacon and place a tooth pick threw the meat to hold bacon in place while cooking on barbeque. As with all waterfowl, the meat should be served on the rare side so do not over cook once the bacon is cooked the goose should be cooked to the proper degree We also recommend serving this meat with a salad, corn on the cob, green beans and a fine bottle of your favorite beer for a well balanced and tasty meal all will enjoy.

About the Author
Jon Eaton, has been actively been hunting waterfowl since he was in grade school just outside of Houston Texas where his passion for snow geese started back in the 70’s. Now residing in Missouri where he owns and operates Show Me Snow Geese a waterfowling guide service. Running duck hunting and early spring snow goose huntsfrom SE Missouri then in mid February move the whole operation to just out side of Squaw Creek in northern Missouri.

Yogurt Dill Dijon Marinade

March 23, 2007

This recipe seems to cry out for salmon and trout.

¼ cup fresh dill

1 cup plain yogurt

2 tbl fresh horseradish

1 tbl dijon mustard

2 tbl sherry vinegar

3 tbl olive oil

Combine the dill, yogurt, horseradish, mustard, and vinegar in a non-reactive mixing bowl. Whisk in the oil a little at a time.

Wild Goose With Wild Rice

March 23, 2007

1 Wild Goose

1 Onion

1 Carrot

1 Apple

1 c Wild Rice

Salt and Pepper to taste

¼ tsp sage

¼ c. melted butter

3 tbl chopped celery

2 tbl chopped onion

2 tbl chopped green pepper

2 tbl chopped pimento

1 can chicken consommé

Cover goose in salted water and let stand overnight. Drain the goose and place onion, carrot, and apple in the cavity. Place goose in a roasting pan with 1 inch of hot water. Roast goose, covered for at 325 degrees for 2 hours. Cook rice according to package directions. Stir in seasonings, butter, celery, chopped onion, green pepper and pimento. Remove goose from pan. Stuff with rice mixture and return to pan. Combine consommé and ¾ cup water and pour over goose. Roast for 2 additional hours, covered, basting occasionally with pan liquid.

Walking Tacos

March 23, 2007

1 lb lean hamburger meat

6 bags 1¾ oz doritos

4 oz shredded cheese

1 pkg taco seasoning

Cook hamburger until brown. Add taco seasoning mix and fallow directions on package. When is cooked, cut the corner from the Doritos bag and slice the edge from top to bottom. Smoosh the chips and add 1/8 to ¼ cup of taco mix. Add the shredded cheese and eat it up.

Venison Steaks

March 23, 2007

4 aged venison loin steaks

4 white onions, cut into 1/16 to 1/8-inch rings

3 cups milk

3 cups all purpose flour

½ cup medium Chile powder

2 tbl plus 2 tsp. corn starch

3 tsp. salt

3 tsp. ground *bleep*in

2 tsp. sugar

2 tsp. hot Hungarian paprika

vegetable oil for frying

salt and pepper to taste

Bring the venison steaks to room temperature. Soak the onions in milk, in a large bowl for 1 hour. Drain well. Mix flour, Chile powder, cornstarch, salt, *bleep*in, sugar, and paprika in a separate large bowl. Dredge onions in flour mixture and shake off excess. Heat oil in large heavy skillet to 360 degrees. Add onions in batches and cook until golden brown, about 45 seconds. Transfer to paper towel with a slotted spoon. Mean while season steaks with salt and pepper. Cook in heavy skillet to desired doneness. Serve immediately topped with onion rings.

If you would like to spice it up serve with Pico de Gallo Salsa


Spicy Venison Salami

March 23, 2007

¾ lb venison, cubed

¼ lb boneless pork cubed

1 ½ level tsp. Morton Tender Quick Mix

½ tsp. Pepper

½ tsp red pepper flakes

¼ tsp ground nutmeg

1/8 tsp ground ginger

½ tsp garlic powder

½ tsp mustard seeds

6 drops liquid smoke, or to taste

Combine all ingredients and grind 2 times through the fine plates. Divide mixture in ½. Shape each portion into sausage, 1 ½ inch in diameter and wrap with plastic wrap. Refrigerate overnight. Unwrap and place in shallow baking pan in a 325-degree oven until internal temperature reaches 160. Remove, cool and store in refrigerator for 3 days or package and freeze.

Wild Turkey with Cranberries

March 23, 2007

This is a simple but elegant dish that is great for left-over turkey

2 cups water
1/4 cup dried cranberries
3/4 cup wild rice
1/2 granny smith apple
2 slices bacon
1/4 cup onion, chopped
1 cup diced turkey meat
1 stalk celery
1 tsp chicken base
1/2 carrot diced
3 tbl soy sauce
1/4 cup peas
1/4 cup chopped parsley
1/2 cup mushrooms, sliced
1/4 cup slivered almonds

bring water to a boil a medium sauce pan. Add the wild rice. Reduce heat and simmer for approx 20 min or until the rice is fluffy. In a large iron skillet, cook diced bacon until brown. remove bacon, leaving bacon grease in pan. Add the chopped onions, diced celery, chopped carrot, peas, sliced mushrooms, almonds, cranberries, and apples. to the skillet. Cook slowly over medium heat until vegetables are tender. Add cooked diced wild turkey meat, soy sauce, chicken base diluted in 1/2 cup water, parsley. Season with salt and pepper. Fold in rice and serve hot.

U.S. Hunting Today Wild Turkey Chili

March 23, 2007

You will see that I add 3 cups of brewed coffee to this recipe. This helps reduce the acidity of the tomatoes and add a nutty flavor to the chili.

3 lbs ground wild turkey meat
2 cups celery
2 cloves garlic
1/2 tsp cayenne pepper
1 tsp marjoram
1 tsp *bleep*in
3 tsp salt
2 lb diced fresh tomatoes (1/2 roma tomatoes, 1/2 beefsteak)
1/2 cup chili powder
1 tsp paprika
4 cups tomato juice
2 cups cooked pinto beans
3 cups brewed coffee

In a large thick bottom pot, brown turkey. Add celery and remaining ingredients except for beans and coffee. Simmer for 1 hour. add coffee and simmer for additional 20 min. Add beans and simmer for additional 30 min.
Serve hot

Wild Turkey Breast W/ Morels

March 23, 2007

2-3 lbs Turkey Breasts cut into strips
4 tbl flour
1/2 tsp onion salt
1/2 tsp white pepper
2 tsp paprika
1 tsp sage
2 tbl cooking oil
1/2 cup chardonnay wine
8 oz fresh morel mushrooms sliced
1 bunch chives, choppedCombine the flour, salt, pepper, paprika and sage into a small plastic bag. Shake to mix. Add turkey breast strips and shake to coat. In an iron
skillet add cooking oil and heat. Brown seasoned turkey strips in the hot oil. Remove, drain oil, DO NOT SCRAPE PAN. Add wine and mushrooms. Stir around with a woooden spoon to release the fond that is on the pan bottom. Add the chives and turkey to the mushroom mixture. Cover and simmer for approx 45 min or until turkey is tender.

Tequila Chorizo Venison – Sausage

March 23, 2007

Mexican sausage is made with fresh pork and the Spanish version is made with smoked pork. Try using smoked pork but use raw venison. The links can be grilled or fried, or the casings can be removed and the meat crumbled. This sausage can also be used in casseroles, soups, stews, and enchiladas.

2 lbs venison, cubed

10 oz pork stew meat

2 med onions, chopped

8 garlic cloves, pressed

½ cup apple cider vinegar

¼ cup tequila

1 tsp ground cinnamon

1 ½ tsp ground *bleep*in

1 tsp ground oregano

½ tsp allspice

1 tbl salt

22mm to 24 mm sheep casings

Grind the meats with a coarse disc. Mix in the remaining ingredients. Grind with a fine disc, and stuff into casings, twisting at 4” intervals. Wrap the sausages in plastic and refrigerate for 24 hours. You can store in refrigerator for up to 3 days or package and freeze.


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