1 snow goose - more if you would like
crushed red pepper
crushed black pepper
onion salt
lemon pepper
2 tsp. poultry seasoning
1/2 cup teriyaki sauce
1/2 cup Italian dressing
1/2 cup white wine
1 tbsp. Worcestershire sauce
2 large onions
1 can mushroom soup
1 can chicken broth
8 strips bacon Rub inside of goose with peppers and onion salt. Rub outside with lemon pepper. Combine teriyaki, dressing, wine,Worcestershire and poultry seasoning and pour over goose in a heavy plastic bag. Seal and refrigerate for 24 hours, turning several times.
Remove goose from bag. Place onions and soup in body cavity. Cover breast with bacon. Place in oven baking bag with marinade and chicken broth, seal bag and bake at 325 degrees for two hours. Open top of bag and cook until tender, basting every 10 minutes with marinade. Serve with marinade as souce
Saturday, December 19, 2009
Snow Goose Bourguignon - Snow Goose Recipes
Serves 6
Don't let the fancy French name throw you off. This is a simple dish that requires a little time to cook, but the preparation is relatively simple. It's great for cooking in large batches and freezing for later use. It's also a good way to make use of a bunch of snow geese!
1/2 pound bacon, chopped
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups snow goose breast, skin and gristle removed - cut into large cubes
3 tablespoons olive oil
20-24 pearl onions, peeled
2 garlic cloves, minced
3 cups mushrooms, quartered
2 cups dry red wine
2/3 cups beef stock
1 cup chopped tomatoes, fresh or canned
1 bay leaf
1 teaspoon dried thyme
1. Heat a large oven-safe casserole dish over medium heat. Add bacon and cook until crisp and golden brown. Remove bacon and reserve.
2. Combine flour, salt and pepper in a medium bowl. Dredge cubed goose in flour mixture and brown in bacon grease, adding a few pieces at a time. When well browned, remove from dish and reserve.
3. Increase heat to medium-high and add olive oil. When oil is hot, add onions and cook while stirring often for 5 minutes, or until onions are lightly browned. Add garlic and mushrooms and cook for 3 minutes more. Stir in remaining ingredients, including reserved bacon and browned goose.
4. Cover and place in a preheated 325-degree oven for 1 1/2 hours or until meat is tender.
Don't let the fancy French name throw you off. This is a simple dish that requires a little time to cook, but the preparation is relatively simple. It's great for cooking in large batches and freezing for later use. It's also a good way to make use of a bunch of snow geese!
1/2 pound bacon, chopped
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups snow goose breast, skin and gristle removed - cut into large cubes
3 tablespoons olive oil
20-24 pearl onions, peeled
2 garlic cloves, minced
3 cups mushrooms, quartered
2 cups dry red wine
2/3 cups beef stock
1 cup chopped tomatoes, fresh or canned
1 bay leaf
1 teaspoon dried thyme
1. Heat a large oven-safe casserole dish over medium heat. Add bacon and cook until crisp and golden brown. Remove bacon and reserve.
2. Combine flour, salt and pepper in a medium bowl. Dredge cubed goose in flour mixture and brown in bacon grease, adding a few pieces at a time. When well browned, remove from dish and reserve.
3. Increase heat to medium-high and add olive oil. When oil is hot, add onions and cook while stirring often for 5 minutes, or until onions are lightly browned. Add garlic and mushrooms and cook for 3 minutes more. Stir in remaining ingredients, including reserved bacon and browned goose.
4. Cover and place in a preheated 325-degree oven for 1 1/2 hours or until meat is tender.
Friday, December 18, 2009
Snow Goose Hunting 2010
We will kick off the 2010 snow goose season in Mound City, Missouri don't miss it.
Feb 20 -March 15, 2010
http://www.snowgooseguides.com/
402-304-1192
Feb 20 -March 15, 2010
http://www.snowgooseguides.com/
402-304-1192
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