GAME BIRDS & SMALL GAME
slow-cooked goose
EDNA YLIOJA
LUCKY LAKE, SASKATCHEWAN
My husband, Willard, and I own a hunting lodge
and host about 16 hunters a week at our camp. The
slow cooker makes easy work of fixing this flavorful goose dish, which is a favorite of our guests. The
recipe makes lots of savory gravy to serve over
mashed potatoes.
1⁄ 2 cup soy sauce
4 teaspoons vegetable oil
4 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
2 pounds cubed goose breast
3⁄ 4 to 1 cup all-purpose flour
1⁄ 4 cup butter
1 can ( 103⁄ 4 ounces) condensed
golden mushroom soup,
undiluted
11⁄ 3 cups water
1 envelope onion soup mix
Hot cooked mashed potatoes, noodles
or rice
[ 1] In a large resealable plastic bag, combine
the soy sauce, oil, lemon juice, Worcestershire
sauce and garlic powder; add goose. Seal bag
and turn to coat. Refrigerate for 4 hours or
overnight.
[ 2] Drain and discard marinade. Place flour in
another large resealable plastic bag; add
goose in batches and shake to coat. In a large
skillet over medium heat, melt butter. Brown
goose on all sides. Transfer to a slow cooker.
[ 3] Add soup, water and soup mix. Cover
and cook on high for 4-5 hours or until meat is
tender. Serve over potatoes, noodles or rice.
Yield: 4 servings.
rabbit with
tarragon sauce
1⁄ 2 cup all-purpose flour
2 teaspoons dried tarragon
11⁄ 2 teaspoons salt
1 teaspoon pepper
2 rabbits ( 2 to 21⁄ 2 pounds each),
cut up
1⁄ 4 cup butter
1⁄ 4 cup vegetable oil
2 cups chicken broth
[ 1] In a large resealable plastic bag, combine
flour, tarragon, salt and pepper. Add the rabbit pieces, one at a time, and shake well.
[ 2] In a large skillet, melt butter; add oil. Saute
the rabbit pieces, a few at a time, until
browned. Add broth; cover and simmer for 50-
60 minutes or until tender. Thicken the pan
juices if desired. Yield: 8 servings.
RABBIT WITH TARRAGON SAUCE
YVONNE
KESSLER
PANGMAN,
SASKATCHEWAN
Golden rabbit
pieces drizzled with
a savory gravy
make this a satisfying, stick-to-your-ribs main dish. One
of my favorite
herbs, tarragon,
provides subtle
flavor that goes so
well with rabbit.
HUNTING & FISHING COOKBOOK
