Recipe: Loaded Snow Goose Breast

There are a few hunts synonymous with spring: turkey, black bear, and snow geese. The white arctic geese have provided the newest spring recreation since the Spring Light Goose Conservation Order was established in 1999. For those who pursue the arctic geese, there is usually no shortage of breasts and legs to deal with, and most hunters have found new respect for the fine-grained meat the birds provide.

Cooking a goose breast is no different than grilling your favorite venison steak. Avoid overcooking it to prevent dryness, toughness, and an altered texture that resembles liver.  A properly cooked goose breast is tender, lean, and flavorful like a good steak. To kick things up a notch, try stuffing the breast to add layers of flavor and help keep moisture from within.

Ingredients

• 8 goose breasts, skinless and boneless
• 3 slices bacon, diced
• 1 stalk celery, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red pepper, chopped
• 2 jalapeno peppers, chopped (optional)
• ½ cup cheddar cheese, shredded
• ½ cup mozzarella cheese, shredded
• ¼ cup barbecue sauce
• ¼ cup olive oil

Directions

1. In a large cast-iron frying pan over medium heat, cook the bacon until the fat strips turn translucent, ensuring there is still lots of moisture.
2. Add the celery, onion, garlic, and peppers to the frying pan and cook over medium heat until slightly softened.
3. Add the steak sauce and simmer for 5 minutes. Remove the mixture from the pan and cool.
4. Add the cheeses and mix. The cheese should not melt.
5. Slice each breast along one side, creating a pocket through the meat.
6. Stuff the goose pockets with the mixture to create loaded breasts.
7. Weave a toothpick through the pocket opening on the breast to ensure the contents cannot fall or cook out. Alternatively, wrap a slice of bacon around the breast to help hold in the contents. Brush the outside of the breasts with olive oil.