Recipe: Snow Goose Hors D’Ou evres

Ingredients: 2-3 snow goose breasts 1 cup orange juice ½ cup balsamic vinegar ¼ cup honey 1 tbsp. garlic 1 tbsp. cracked black pepper

Directions: 1. Make an orange juice-balsamic vinegar marinade by combining the juice, vinegar, honey garlic, and pepper.

2. Marinate the breast halves. (I don’t know how long exactly. We brought the geese in at noon and ate them at 7:30, so I guess somewhere between 1 and 7 1/2 hours.)

3. Heat canola oil in a skillet. They grow canola around Coronation, but that’s not why Tim uses it. He specifies canola oil because you can heat it to very high temperatures without the oil starting to smoke and scorch.

4. Sear the breasts quickly in very hot oil. They should be blood-rare inside. If they are so rare you are slightly afraid to eat them, they’re perfect.

5. Slice thin.

6. Serve with a dipping sauce. Tim used a local favorite, Sawmill Sesame Steak Sauce, but he said another steak sauce or mango chipotle salsa or apple chutney would work very well, too.

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