Recipe: Snow Goose Pate

by
posted on March 28, 2020
recipe-snow-goose-pate_lead.jpg

When most people hear the word ‘pâté,’ they immediately think of liver. However, pâté can be made from any meat and does not have to contain any liver at all.

The word pâté is French for paste, and the easiest way to make it with any meat is with a food processor. The meat will be broken down, or emulsified, into a paste that can then be spiced up. Some pack the paste in a pastry, but enjoying pate itself can simply prove that snow goose is great on its own.

Goose pâté makes a great appetizer and can be taken to the blind in a cooler, along with cheese, crackers, pickles and snacks. The processed goose will make everyone want to shoot straight, and often.

Ingredients
• 4 goose breasts, skinned and trimmed of silver skin and fat
• 6 slices thick bacon, diced
• 2 cups chicken broth
• 1 medium onion, chopped
• 1 jalapeño, seeded
• 1 tablespoon soy sauce
• 1 tablespoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon crushed red pepper
• 1 teaspoon garlic powder
• ⅓ cup mayonnaise

Snow goose pate on crackers


Directions

1. Place bacon pieces in a frying pan and cook until brown over medium heat. Set aside and let it cool.
2. Place the goose breasts into an Instant Pot with the chicken broth and cook on high for 30 minutes. Remove the cooked breasts, shred with forks, and set aside to cool.
*If you don't have an Instant Pot, use a crockpot to prepare the breasts in chicken broth for six to eight hours.
3. Place the shredded goose meat along with the bacon and drippings in a food processor and blend to a fine paste. Add the onion, jalapeño, soy sauce, smoked paprika, Worcestershire sauce, salt, peppers and garlic powder, and process to blend ingredients. Transfer the meat mixture to a chilled bowl.
4. Add the mayonnaise in small amounts while continuing to process the mixture into the desired consistency.
5. Spoon the pâté into a serving dish. Refrigerate for an hour, then serve with crackers, baguette or rye bread.

For more delicious wild-game recipes, click here.

Latest

Model 1895 Guide Gun
Model 1895 Guide Gun

Ruger Reintroduces the Marlin Model 1895 Guide Gun

Ruger has announced the reintroduction of the Marlin Model 1895 Guide Gun. Formerly known as an “1895 GBL” (Guide Big Loop), this model is Ruger’s first reintroduction in the Guide Gun family of rifles and Ruger’s first introduction of an alloy steel Marlin rifle with a blued finish.

Henry Repeating Arms Celebrates 25th Anniversary with Limited Edition Rifles

Henry Repeating Arms has announced two limited-edition models celebrating the company's twenty-fifth anniversary. Available at dealers nationwide while supplies last, the rifles pay tribute to the beginnings of Henry Repeating Arms as a company and the origins of the lever action rifle's enduring legacy in America.

Tips for Hunting Pre-Rut Mule Deer

Just before the breeding season bucks make seemingly random decisions, forcing us to analyze their habitat’s food, water and cover and how each factor influences their behavior.

#SundayGunday: Winchester SX4 Left Hand Waterfowl Hunter

Get a closer look at the Winchester SX4 Left Hand Waterfowl Hunter, the latest addition to our #SundayGunday series.

Recipe: Venison Top Sirloin and Chimichurri Sauce

A recent trip to Hawaii inspired contributor Brad Fenson to create a chimichurri sauce variation, where cilantro, cumin and lime juice produce a new twist on the traditional blend.

DIY Skull Cleaning on the Road

Awareness of chronic wasting disease has spread across the country and today includes regulations regarding the transport of ungulate skulls taken by traveling hunters. Follow these suggestions to clean your skulls while on the road to avoid running afoul of any game laws.

Interests



Get the best of American Hunter delivered to your inbox.