Canada Goose and Apple-Blue Cheese Salad

Here's a delicious, simple recipe we developed for Game and Fish Magazine-- thinly sliced Canada goose breasts cooked to medium rare and served over a mixed spring greens salad with fresh apples, sliced red onion and tangy blue cheese dressed in a homemade balsamic vinaigrette. We haven't gone goose hunting at all this year, but still had some meat left in the fridge. Since it's way too cold to grill outside this time of year-- it's been in the negatives!!! :-(-- this was a nice compromise. Plus, having a salad is a nice break from all the heavy foods we've been eating during the holidays. Find the recipe here:

With that said, Merry Christmas to all! Hope you enjoy a wonderful weekend with family and friends eating all the dishes you love. We'll be spending Christmas Eve at home-- because Rick has to work-- but we'll go down to see his cousins in Lincoln Christmas morning. For those of you who have to work retail, we thank you for your work and are sorry for all the crap you have to go through during the holiday season. 

Also, please pray for Rick's mom, Alice, who recently suffered a stroke. We took a last minute trip out to California a few days ago to see her, and she's holding up strong, but at 93 years old, it will be a tough recovery. 

Thank you for all the support this past year. We have surpassed 1 million hits on our website, thanks to you! Whoo-hoo!


  1. The first time I used blue cheese and we found the cheese to be a little too strong for our liking. I used gorgonzola cheese and found it to be more mild and complimentary to the other ingredients in the salad. I'll make it again with gorgonzola. For more info,


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