Waterfowl is season approaching, so we're determined to use up the wild game in our deep freezer to make room for this year's prizes. (Go, FD!)For a long time I haven't been a fan of goose, until FD prepared it with this recipe:
Spice-Rubbed Canada Goose
The Rub: equal parts of coarse sea salt, ground pepper, cumin, chili powder, & garlic powder. (If you feel adventurous consider using coriander, cinnamon or any other spice you like.)
Directions:
1.) Filet breasts horizontally so that you two equal pieces.
2.) Rub goose with spice rub.
3.) Grill in hot pan with EVOO until medium-rare, usually about five minutes a side. It's better to undercook than overcook goose. If it seems undercooked to you, just place it back on the grill and cook it a few more minutes. You don't want to overcook goose; that's when it will taste gamey.
4.) Slice against the grain like London Broil.
5.) Serve on its own, in a sandwich, taco, salad, etc. Spice-rubbed goose is great with a hot mustard or sweet jam.
I know wild goose isn't widely available to folks unless you have a waterfowl hunter in your household, but I wanted to share this recipe with folks we've given goose to and with those who do have it on hand but haven't found a good way to cook it.
If you have a goose recipe you like, please let us know. We're always looking for waterfowl recipes!
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