Goose Steak with Jalapeno Poppers - HuntFishMB Recipes
There are few hunts as social as waterfowl hunting. The camaraderie that comes with heading out into the field with a few friends, setting up the decoys, then covering up while the birds pour in - is second to none.
Just as social as the hunt, is the processing and preparing of the harvested birds. One of the tastiest, and often underutilized cuts of waterfowl meat is a Canada goose breast. There is nothing that will bring your hunting party closer, than a perfectly cooked breast after a successful morning hunt.
In this simple recipe below, Josh McFadden demonstrates how easy it is to cook a goose steak to perfection! Follow along and add it into your cooking repertoire to show off to your hunting buddies just how good a goose steak can be!
Jalapeno Popper Ingredients
A dozen or so Jalapenos
1 brick of room temp cream cheese
1 Cup shredded extra-old cheddar
¾ Cup crisp diced bacon
3 Tablespoons fresh parsley, fine chopped
Squeeze from half a lemon
Halve the jalapenos and hollow out with a spoon.
Mix the cheeses, bacon, parsley, lemon and pepper all together until smooth.
Spoon the mixture tightly into the jalapeno halves until level with the top. You can have a little extra in there too, it doesn't hurt.
Place them in a hot BBQ between 350-400 and close the lid for a few minutes.
Check on them periodically, then remove once they are bubbling and turn a beautiful golden brown on top.
Goose Steak Intro:
I’ve been treating goose breasts like my favourite beef steaks for years. They are not complicated and should be treated like a prized piece of meat that you tend to during the cooking process and bring up to a rare to medium-rare cook temp. I like the 135-145f degree range.
Choose a breast that feels tender to the touch. One of the tricks is to make sure you are eating from a bird that had a quick death as it will ensure a more tender cut.
Goose Steak with Chimichurri Ingredients
Goose breasts, halved flat (1-2 per person)
Salt + Pepper OR your favourite steak seasoning
1 bundle of parsley, chopped fine
3 cloves of garlic crushed and chopped fine
Red wine vinegar OR apple cider vinegar (start with 1 tablespoon and add more to taste)
⅓ Cup canola oil
Optional - chili pepper flakes OR fine diced jalapeno
Dash of Salt + Pepper
Season the goose breast liberally on both sides.
Place them on a very hot grill and do not leave their sides.
They will cook quick! You do not want to close the lid of the grill and risk overcooking them.
Once the first side looks cooked about half way, a few minutes, flip over and cook the other side for another few minutes.
If you have a thermometer, it will be your best friend here.
Pull off of the grill and LET THEM REST for at least 10 minutes.
Slice them in thin strips against the grain of the meat and eat with a generous topping of your fresh chimichurri.
For the Jay Siemens vlog from this exciting hunt, Click on the following link.
For more information on Waterfowl hunting in Manitoba, visit our Waterfowl page.