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Posts Tagged ‘goose recipes’

Delicious Goose Tidbits!

Goose Tidbits Appetizer Recipe

Goose Tidbits. Still loved after 30 years!

This was the first appetizer we learned to make at Dymond Lake Eco-Lodge over 30 years ago. We still make goose tidbits for every group that comes to Dymond Lake and they still rave about them. YVGB (young, virgin, goose boobies) are best.  — Helen Webber

Ingredients:

Directions:

  1. Lay the goose breasts flat on the cutting board and, with a sharp knife, slice along the top to make very thin slices.
  2. Melt 2 tbsp. butter in a heavy frying pan over medium-high heat until it is sizzling.
  3. Lay the goose slices in the frying pan and sprinkle liberally with DLS or seasoned pepper. They should brown quite quickly. If they do not, turn up the heat a bit. When they are nicely browned on one side turn them over, sprinkle liberally again with DLS or seasoned pepper. Brown for about a minute.
  4. Splash in about ¼ cup of white vermouth. Let the breast simmer in the vermouth for about a minute.
  5. Remove from pan and serve immediately, with toothpicks.

*DLS – Dymond Lake Seasoning is used in many of our recipes. It is our own unique blend of herbs and spices. It contains no MSG.  If you are unable to find DLS, seasoned salt and/or seasoned pepper may be substituted. DLS can be ordered from www.BlueberriesAndPolarbears.com along with our cookbooks. This recipe was taken from our first book in the series, Blueberries & Polar Bears.

Snow Goose Recipe – Bacon-Wrapped Jalapeno Snow Goose

Cranberries & Canada Geese Cookbook

Cranberries & Canada Geese Cookbook

Bacon-Wrapped Jalapeno Snow Goose

We server this appetizer at all our lodges, and any dinners we cater. You can make these a day ahead. Keep them covered and in the refrigerator until ready to cook.  This recipe should make 12 wraps.

Ingredients:

  • 6 strips bacon
  • 6 tsp. cream cheese
  • 1 average sized snow goose breast
  • pickled sliced jalapeno peppers

Directions:

  1. Cut the bacon strips in half, so you have 12 pieces of bacon.
  2. Clean the goose breast of any silver skin or fat.
  3. Slice the breast across the grain into strips about ¼ inch by 1 ½ inches. You should have about 12 pieces.
  4. Lay four of the bacon strips down on a cutting board. Place one slice of goose across each strip of bacon.
  5. On top of the goose place one heaping teaspoon of cream cheese. On top of the cream cheese place one (or two, if you like it a bit hotter) pickled jalapeno slices.
  6. Roll the bacon around the goose, cream cheese and jalapeno. Skewer with a tooth pick to hold together.
  7. Repeat with remaining 8 slices of bacon and goose breast.
  8. Heat barbeque grill on high. When grill is hot, place wraps on grill.
  9. Cook about 5 minutes on each side and until the bacon is done the way you like it, but do not cook too long as the goose will become tough.
  10. Remove from grill and serve.

Note: When the bacon begins to cook it will drip grease and can cause flair ups on the grill.  Be careful to watch.

Variations: We have also brushed these with apricot jam, marmalade jam, and even Dijon mustard while cooking. These can be made with any type of water fowl – snow goose, duck, pheasant etc. You can also use any type of tender red meat.

Cooking Tip:Soak the toothpicks in water for a few hours before preparing these. This helps prevent them from burning on the grill.

To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit:

http://www.blueberriesandpolarbears.com