This was the first appetizer Jeanne’s Mom Helen learned to make at Dymond Lake, over 20 years ago. The recipe was given to her by a guest. She found that guests were the best source of excellent wild game recipes.
Jeanne still makes goose tidbits for many guests and has passed the recipe further to her daughters (who can often be found in the kitchen at any Churchill Wild lodge!
Everyone raves about them and it is such a simple recipe. This is best done with YVGB (Jeanne’s Dad Doug’s abbreviation for young, virgin, goose boobies).
- several goose breasts
- butter — the real thing!
- Dymond Lake Seasoning or seasoned pepper
- white vermouth
1. Lay the goose breast flat on the cutting board and, with a sharp knife, slice along the top to make very thin slices.
2. Melt 2 tbsp. (30 mL) butter in a heavy frying pan over medium-high heat until it is sizzling.
3. Lay the goose slices in the frying pan and sprinkle liberally with Dymond Lake Seasoning or seasoned pepper. They should brown quite quickly. If they do not, turn up the heat a bit. When they are nicely browned on one side turn them over, sprinkle liberally again with Dymond Lake Seasoning or seasoned pepper. Brown for about a minute.
4. Splash in about 1¼ cup (60 mL) of white vermouth. Let the breasts simmer in the vermouth for about a minute.
5. Remove from pan and serve immediately, with toothpicks.
6. Repeat the process until you have enough appetizers.
– Jeanne Reimer
Try this as a dip or a sauce for any of the Arctic Appetizer recipes. This recipe makes for a great flavour boost for almost anything!
- 3 tbsp. cider vinegar (45 ml)
- 1 cup apricot or peach jam (250 ml)
- 1/4 tsp. paprika (1 ml)
Combine all ingredients and pour into a small glass dish.
– Jeanne Reimer
A very long name for a very simple but yummy recipe!
- 1 cup dry red wine (250 ml)
- 2 garlic cloves, minced, OR 1/2 tsp. (2 ml) garlic powder (2ml)
- 1 tbsp. soy sauce (15 ml)
- 6-8 duck breasts or 3-4 young goose breasts, cut into bite-sized pieces 6-8
- 10 oz. can sliced water chestnuts (284 ml)
- 1 lb. thinly sliced bacon strips, halved (454 g)
1. Combine red wine, garlic and soy sauce in a large bowl. Add the duck pieces and marinate in the refrigerator for 24 hours.
2. Remove duck pieces from the marinade, place a slice of water chestnut on each side, wrap with a bacon strip and secure with a wooden pick. They may be prepared ahead to this point, covered and refrigerated.
3. Roast at 350°F (180°C) for 25-30 minutes, until bacon is cooked. Serve hot!
Makes 3 dozen.
– Jeanne Reimer
Wild Meatball Taste Teasers
Helen’s daughter, Shari, is a natural cook (which she comes by naturally), who naturally loves to experiment. This is her invention and it is delectable - naturally!
- 2 lbs. ground caribou (moose, deer or elk) 1 kg
- 3 tbsp. soy sauce 45 mL
- 1 tbsp. brown sugar 15 mL
- 10 oz. can water chestnuts, finely chopped 284 mL
- 1/2 cup finely chopped onion 125 ml
- 1 tsp. dried parsley flakes or 1 tbsp. (15 mL) chopped fresh parsley 5 ml
- 2 garlic cloves, minced or 1/2 tsp. (2 ml) garlic powder 2 ml
1. Mix all ingredients together in a large bowl.
2 . Shape into bite-sized balls (approximately 4 dozen).
3. Place meatballs on a greased baking sheet with sides and bake in a 375°F (190°C) oven for 15 minutes.
Makes about 4 dozen meatballs.
SERVING SUGGESTIONS: Serve hot with fruit sauce or sauce of your choice. Center fruit sauce on a glass plate and surround with meatballs. Provide picks. Now enjoy!
Note: If you make these ahead, just reheat them in the oven at 400°F (200°C) for 5 minutes.
This is the second in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!
Please let us know if you try them. We would love to know what you think.
– Jeanne Reimer
Bacon-Wrapped Jalapeno Snow Goose
We server this appetizer at all our lodges, and any dinners we cater. You can make these a day ahead. Keep them covered and in the refrigerator until ready to cook. This recipe should make 12 wraps.
- 6 strips bacon
- 6 tsp. cream cheese
- 1 average sized snow goose breast
- pickled sliced jalapeno peppers
- Cut the bacon strips in half, so you have 12 pieces of bacon.
- Clean the goose breast of any silver skin or fat.
- Slice the breast across the grain into strips about ¼ inch by 1 ½ inches. You should have about 12 pieces.
- Lay four of the bacon strips down on a cutting board. Place one slice of goose across each strip of bacon.
- On top of the goose place one heaping teaspoon of cream cheese. On top of the cream cheese place one (or two, if you like it a bit hotter) pickled jalapeno slices.
- Roll the bacon around the goose, cream cheese and jalapeno. Skewer with a tooth pick to hold together.
- Repeat with remaining 8 slices of bacon and goose breast.
- Heat barbeque grill on high. When grill is hot, place wraps on grill.
- Cook about 5 minutes on each side and until the bacon is done the way you like it, but do not cook too long as the goose will become tough.
- Remove from grill and serve.
Note: When the bacon begins to cook it will drip grease and can cause flair ups on the grill. Be careful to watch.
Variations: We have also brushed these with apricot jam, marmalade jam, and even Dijon mustard while cooking. These can be made with any type of water fowl – snow goose, duck, pheasant etc. You can also use any type of tender red meat.
Cooking Tip:Soak the toothpicks in water for a few hours before preparing these. This helps prevent them from burning on the grill.
To learn more about Webber’s Lodges Award-Winning wild game cookbooks please visit: