Sunday, September 20, 2009

Canada Goose: It's What's for Dinner

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.)

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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