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From the Cookbook: Long Island Goose

Waterfowl seasons are in full swing, and it's time to start deciding how you're going to enjoy your next goose. Here's an idea from a fellow NRA member.

By NRA Staff (RSS)

November 29, 2012

11/29/2012

Waterfowl seasons are full swing, and there's a chance you're already running out of ideas for what to do with your latest haul. Don't fret—we've got you covered. Here's yet another recipe from the NRA Members' Wild Game Cookbook, Second Edition worth trying.

Long Island Goose
The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. To buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Ingredients:
• 1 to 2 Canada Geese
• 3 to 4 scallions, chopped
• ½ cup dry Sherry
• 3/4 cup soy sauce
• ½ cup sugar
• ½ cup water
• 4 pieces of ½ inch thick fresh ginger
• wild or white rice

Fillet all meat off geese and put into covered pot with remaining ingredients. Simmer on medium heat for two to two and a half hours or until tender. Stir every half hour. Serve with rice.

The geese can also be cooked whole in oven, using a covered pot. Place geese in pan, breast up, and pour into ingredients. Pre-heat oven and roast at 350-375. Roast for two to two and a half hours. Turn geese over after one hour.

Originally Submitted By:
Christopher Schwab
Middle Island, Long Island, N.Y.

Tags: canada goose, cookbook, goose, goose hunting, hunting, recipes, upland, waterfowl

From the Cookbook: Long Island Goose

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