Recipe: Can’t Beet It Snow Goose

by
posted on December 1, 2018
cantbeetitsnowgoose_lead.jpg

Snow geese get a terrible rap from most hunters. They have distasteful nicknames, are often scorned as potential table fare, and garner little respect for what they have to offer. The truth is, snow geese are providing hunters with more opportunity than ever before. Liberalized seasons and limits, conservation hunts and burgeoning populations provide hunters with the ultimate challenge and prospects for filling a freezer with tasty protein.

Never having seen a recipe for a plucked and cooked snow goose, I set out to see what I could do with an adult snow to impress friends at the table. To say it was a hit would be an understatement. The bird was extremely tender, had tremendous flavor—partially due to having the skin and fat for cooking—and was big enough to feed four with large portions.

Some of the surprises included the amount of light-colored meat. The goose tenders and portions off the back were almost as white as a domestic turkey, with outstanding flavor. If you’ve been talking smack about snow geese, its time you changed your attitude. If you aren’t a believer, here is a recipe challenge.

Snow geese have dark skin as a means of transferring and holding heat. When in the north, their white feathers transmit the sun’s energy to their skin, just like a polar bear. The dark skin isn’t always appealing on the table, so I added beets to the recipe to enhance the natural color and flavor, which worked out grand.

Ingredients
• 3-4 raw beets, quartered
• 1 large yellow onion, sliced
• 2 teaspoons salt
• 2 teaspoons black pepper
• 4 large cloves garlic, crushed
• 1 snow goose, dressed (any wild goose will work)

Directions
1. Place snow goose breast down in a crockpot or slow cooker. Weston makes a 5, 7, and 8-quart slow cooker that can easily handle a large bird.
2. Add beets, onion, salt, pepper, and garlic, evenly spaced around the goose.
3. Pour enough water into the crockpot to cover the goose.
4. Set on high for six hours for young birds and up to eight hours for adult geese.
5. Carefully remove the goose from the vessel to slice and present on a plate. The goose is often so tender it is difficult to get out in one piece.

*Get 20 percent off slow cookers and other food processing products at westonsupply.com by entering the code BFENSON18 at checkout.

Latest

Late Season Whitetail Muzzleloader Tactics Lead
Late Season Whitetail Muzzleloader Tactics Lead

Late-Season Whitetail Muzzleloader Tactics

To be successful in late-season muzzleloader seasons, it’s best to focus on feed available this time of year, the whitetails’ need to rest, and the fact that as much as 10 percent of the doe population will come into estrus in December.

First Look: Savage Arms KLYM Rifles

Designed for the modern hunter, Savage’s new KLYM rifles feature exclusive partnerships with PROOF Research and Fine Ballistic Tools to deliver lightweight rigs that are accurate and durable.

10 Great Long-Range Hunting Bullets

If you want to extend your maximum effective range with a hunting rifle, you must have a purpose-built long-range hunting bullet. These loads are up to the task.

#SundayGunday: Mossberg Patriot LRT

Get a closer look at the Mossberg Patriot LRT, the latest addition to our #SundayGunday series.

Member’s Hunt: Dad’s Lifetime Buck

This latest Member's Hunt comes from Rodney Harrison of Lawson, Mo.

Review: Mossberg International Gold Reserve Black Label

Mossberg’s handsome International Gold Reserve handles admirably and shoots extremely well.

Interests



Get the best of American Hunter delivered to your inbox.