I have heard this countless times as soon as I tell someone I am a snow goose hunter. You don’t eat those things do you??? I have no idea how the notion that snow and blue geese are unfit for consumption started. They feed in the same fields as specks yet those geese are revered as table fare. You do need to prepare them correctly; here is how you do it.

  1. Let it bleed-Waterfowl meat in general is very dark and blood heavy. The way to draw the blood out is simple. Soak it in water in a refrigerated environment for a minimum of 48 hours, more time is even better. Make sure you drain the water off the meat and refill the bowl every 24 hours for best results. I know a lot of people use milk but water is just as effective and comes out of your faucet.
  2. Cut it thin and tenderize it-You can cook snows any way you can cook a duck. But the breasts are thicker and tougher than a mallard for example. Cut the breast in half lengthwise and use either a mallet or a heavy knife blade to tenderize the meat.
  3. Try this-Creative cooking is fun and delicious. Instead of the same old way you cook birds, try this original recipe. You will need slow cooker such as a crock pot, a small round pan, and a rectangular glass baking dish pan to pull this off.

Barbeque Snow Goose Enchiladas

Ingredients

  • 4-6 goose breasts, meat filleted off the bone (you will have 8 to 12 halves)
  • 1 10 oz jar green enchilada sauce
  • 1 24 oz bag shredded Mexican style cheese
  • 20 corn tortillas
  • 6 oz canola oil
  • 1 18 oz bottle of your favorite barbeque sauce
  • 1 8 oz can of beef broth
  • 3 bay leaves

Instructions for cooking

This recipe requires a slow cooker, a small omelet pan, a pair of tongs, and a 13.5” x 8.5” x 2” baking dish. You will need some time for this recipe as the goose will need to cook in a crock pot for 8 hours with the bay leaves and beef broth first. Once that is done, remove the meat from the pot and pull it apart and drain the juice from the pot. Place the meat back in the pot and stir in the barbeque sauce. The next step is to pour the oil into the omelet pan. I prefer this pan due to the size and shape of corn tortillas. Heat the oil on medium heat for a few minutes until oil is hot. Use tongs to place tortilla in oil, cook for a few seconds on each side and place on paper towel covered plate to drain. Repeat procedure until you have all 20 tortillas cooked this way. Pour a thin layer of enchilada sauce on the bottom of the baking dish. Take a tortilla and place it in the dish near the edge. Take a small amount of the duck and put it on top of the tortilla. Then add a small amount of cheese on top of the meat. Roll everything up tightly forming an enchilada. Repeat this process until you have two rows of enchiladas in the dish. My personal dish has room for ten in a row. Take the remaining sauce and pour it over the enchiladas. Then scatter the remaining meat over that. Top it all off with a heavy layer of cheese. Pre-heat your oven to 350 degrees. Place dish in oven for 20 minutes until cheese is thoroughly melted. Plate and add Spanish rice and refried beans or eat them by themselves for a delicious and different treat. Serves four to six people.

Don’t tell new people trying them what meat is in the dish. The look on their face is priceless!