Goose and Grits
Hot-and-fast or slow braising are the best methods for cooking goose’s dark, lean, rich meat. It can stand up to strong spices. Many people are familiar with shrimp and grits; this is a red meat version that uses Cajun seasonings and the hot-and-fast method for a tender, flavorful meal. The goose can be substituted with duck, venison, or beef tenderloin.
Serves: 4
Time: 45 minutes
1 lb. skinless, boneless Canada goose breasts
Salt and pepper
¼ c. all-purpose flour, divided
¼ tsp. smoked paprika
4 Tbsp. unsalted butter, divided
8 oz. Andouille sausage, sliced in half lengthwise then cut into ¼” crescents
1/3 c. thinly sliced scallions
1/3 c. diced celery
1/3 c. diced red or green bell pepper
2 large cloves garlic, minced
1¼ tsp. smoked paprika
½ tsp. salt
¼ tsp. ground cumin
¼ tsp. black pepper
Pinch of cayenne pepper
2 c. goose stock (substitute beef stock)
1½ tsp. Worcestershire sauce
Salt and pepper, to taste
Cut goose into ½” cubes and pat dry with paper towels. (It’s important to cut evenly sized pieces because they only cook a few minutes; if they’re inconsistent the smaller pieces will overcook and get tough.) Put goose cubes in a small bowl, sprinkle lightly with salt and pepper and toss to coat. In a small bowl combine 2 Tbsp. flour and ¼ tsp. smoked paprika, sprinkle over meat and toss again to coat; set aside.
In a large heavy sauté pan, melt 1 Tbsp. butter over medium-high heat. Add sausage and cook, stirring occasionally, until lightly browned; remove to a small bowl. Add 1 Tbsp. of butter to the pan to melt, add the goose and cook until lightly brown on one side. Use a pair of tongs to quickly turn pieces over individually and brown on the second side. This should only take 1-2 minutes at the most - they should be barely browned and still raw in the center. Remove to a separate bowl.
Reduce heat to medium, add the remaining 2 Tbsp. of butter, onion, celery, and bell pepper and cook until tender, about 4-5 minutes. Add the garlic and spices and cook until fragrant, about 2 minutes. Use a slotted spoon to remove the vegetables into the bowl with the sausage, leaving as much fat in the pan as possible. Whisk the flour into the fat and cook, stirring constantly, until thickened and deep reddish-brown. Add stock and Worcestershire sauce and cook, stirring constantly until mixture bubbles and thickens. Reduce heat to low, add the sausage and vegetables and gently simmer 10 minutes to allow flavors to meld. Just before serving add the goose to heat through and finish cooking to a medium-rare; this will only take 2-3 minutes. Be careful not to overcook the goose as it will get tough. Remove from heat and serve over Cheesy Grits, garnishing with chopped scallions.
Cheesy Grits
Serves: 4
Time: 20 minutes
1 c. old-fashioned grits
3 c. water
1 c. whole milk
½ tsp. Kosher salt
3 Tbsp. unsalted butter
¼ c. heavy cream
6 oz. sharp white cheddar cheese
Salt and pepper to taste
Bring water and milk to a bare simmer over medium heat. Whisk in the grits and salt and bring to a boil, stirring constantly. Reduce heat to low, cover, and cook 15-20 minutes, stirring occasionally, until tender. Stir in the butter, cream, and cheese, then taste and adjust seasoning with salt and pepper. Thin as needed with a little additional milk. Cover and keep warm over very low heat until serving.
Hunting waterfowl is often more social than other types of hunting. Deer hunters sit silently in stands alone; turkey hunters, whether solo or with a partner, rely on motionless observation for success. Conversely, a waterfowl blind can conceal several hunters, allowing the opportunity to talk, fidget, hide a retrieving dog, bring a space heater for chilly days, and even cook. It wasn’t uncommon for a friend to bring a camp stove to our plywood 3-seater blind and whip up bacon, eggs, and biscuits while friends watched the skies. Hunting from a blind is also a great way to acquaint younger children with hunting – they can ask questions, eat snacks, learn to identify birds, build relationships with others, and be a part of putting food on the table. Our daughters have vivid memories of time in the goose blind with their father and uncle. They learned how to set decoys, use a call, work with a retrieving dog, hunt, clean, and cook geese.