Recipe: Snow Goose Pate

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

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 do not 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 one hour, then serve with crackers, baguette or rye bread.

For more delicious wild-game recipes, click here.