- 2 lbs diced bite size Snow Goose Meat
- 2 Cloves Garlic
- 1 Tablespoon mashed ginger
- 1 sliced shallot
- 1 tablespoon brown sugar
- 2 tablespoon thai red curry
- 1 cup coconut milk
- mix vegtables of snow peas, baby corn, and bell pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- Lime wedges
- salt to taste
In a large pan, add oil and turn burner to high. Add your goose meat, garlic, ginger, salt and shallot together and stir til the meat is cooked around. Turn burner to medium and add Curry paste and mixed vegetables. After 2 minutes, add coconut milk and let simmer for 15 minutes. Add your cilantro and green onions at last minute and then squeeze lime wedges to taste. Serve over steamed jasmine rice or brown rice.
– 6 to 8 goose breast filets (4 to 6 lbs)
– 5 tablespoons Morton Tenderquick mix
– 2 tablespoons brown sugar
– 1 tablespoon ground black pepper
– 1 teaspoon ground paprika
– 1 teaspoon ground bay leaves
– 1 teaspoon ground allspice
– 1/2 teaspoon garlic powder
Trim, skin, and clean up breast filets (or beef brisket or boneless cut of deer, elk, etc)
In a small bowl, mix Morton Tender Quick and remaining dry ingredients and spices (DO NOT SubstituteAny “MeatTenderizer” For Morton TenderQuick)
Thoroughly rub mixture into all sides of breast filets.
Place filets into a plastic bag and close securely. Place in refrigerator and allow to cure 5 days per inch of meat thickness (a week seems to work fine for goose breasts) Place filets in pot and add water to cover. Bring to a boil, then reduce heat. Simmer until tender, about 3 hours
2 lbs. snow goose meat, sliced ½” thick
2 c. orange
6 tsp. green onion, finely chopped
½ c. rice wine 1 tsp. crushed red pepper
4 tsp. brown sugar 1 tsp. cloves
2 tsp. nutmeg Salt to taste
2 tsp. allspice
To make marinade: mix together orange juice, rice wine, brown sugar, green onion, nutmeg, allspice, red pepper, salt and cloves. Divide in half. Use half to marinate the goose meat for 2-4 hours.
Remove meat from marinade. Grill goose on medium-high barbecue until cooked to medium rare.
Cook the other half of the marinade in a saucepan on medium heat until it forms a thick sauce. Serve as a hot dip for the grilled meat
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.