Tuesday, January 10, 2012

Honkin' Snow Goose "Sammich"

Hello All!  Rick here again. This week's recipe is one that I have wanted to do for some time. A lot of people don't care for the taste of goose, snow goose in particular.  I think it has gotten a bad rap, really.  Cook it the right way and you have a flavorful piece of meat. With this in mind, I wanted to take this meat and add some ingredients that would complement it, mainly mozzarella cheese and sauteed mushrooms with onions.  Now, not to go the usual dinner route, I married this with lettuce, tomato and placed everything in a 6' french roll.  What really gave it some pop ( Bam!)  was the mayo-horse radish spread that I made.  Yaa-umm!!  Tonight, I had this sammich with a hot bowl of Venison-Barley soup.  Very nice on a cold winter's night!  ; )  


We would like to thank our friend and waterfowler supreme Bryan Adams for slipping me a couple of snow goose breast for this recipe. Give Bryan a big Boo-yaa!

California's Salton Sea is a popular place for waterfowlers to flock. 

Prep Time: 12 hours
Cook Time: Less than 30 minutes
Servings: 2
Ingredients:
- 2 snow goose breasts
- 8 cups water
- 1/4 cup kosher salt
- 2 '6 inch soft french rolls
- seasoned pepper, to taste
- garlic powder, to taste
- mozzarella cheese slices
- tomato, sliced
- lettuce
- 1 package sliced white mushrooms
- 1/2 cup onion, sliced
- 2 tbs. butter
- 4 splashes of Worcestershire sauce
- 1/4 cup mayonnaise
- 1/4 tbs. prepared horseradish sauce

1. Simmer 8 cups of water and 1/4 cup of kosher salt until salt dissolves. Cool. Pour into a zip lock bag and place breasts into the bag. Refrigerate overnight. Here's a helpful video about brining water fowl breasts by Scott Leysath. It's a must watch.: http://realtree.tv/watch/dmlkZW89ODgw/duck-cheesesteak-sandwich

2. Preheat oven to 350 degrees F.

After brining, rinse goose breasts through cold water, dab dry with a paper towel and remove silver-skin and fat.

Cut against the grain into thin slices. 
3. In a pan, melt 2 tbs. of butter over medium-high heat. Cook sliced onion in butter until translucent, about 5 minutes. Stir occasionally. 

Add sliced mushrooms and cook until mushrooms lose their moisture, about 5-10 minutes. Stir occasionally. 

Stir in 4 splashes of Worcestershire sauce. Salt and pepper, to taste.
4. Heat 1 tbs. olive oil in a pan. Saute sliced goose breast, garlic powder and seasoned pepper until medium done-ness, about 5-7 minutes. Stir occasionally. 
5. Combine mayonnaise and horseradish. Spread onto both sides of french rolls. 

6. Top bottom halves of rolls with sauteed goose breasts and slices of mozzarella cheese. Place in a baking pan and bake in a 350 oven until cheese melts. 

Take out and top melted cheese with mushrooms and onions. 

Add lettuce and tomatoes to "sammiches" and enjoy! 











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HONK!!!

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