The Wing and Clay Flyer:  Summer 2005

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Page 9

Wingshooter’s Cookbook

Marinated Goose Skewers

Early Canada goose season in Iowa has long been one of the indicators for me that hunting season is officially underway.  In September, local geese are often abundant in pastures, hay fields and water sources they have been frequenting throughout the summer.  Many states in the Midwest have liberal bag limits for these early goose seasons.  Couple this with the fact that you and all of your goose-hunting buddies have been waiting since last November, mix in the right spot, a little luck and some good shooting and you can end up with a lot of geese in a hurry!

So what to do with all of this goose meat?  I have personally thought it is always a shame to freeze away all of that meat since it is usually the first time in a long time I get the chance to savor wild game again!  However, some of my hunting partners do not care for the wild flavors as I do, so a compromise is in order!  It is September and is still grilling season is still going on so why not put some geese on the barbie!?!?

Several years ago, some ostrich-farmer friends of mine shared a marinade recipe with me that they use for ostrich skewers.  Since ostrich meat is dark and very lean, I immediately thought of trying it on geese.  I used my hunting buddies as guinea pigs and the results were a bunch of devoured meat and a pile of long, toothpick-like skewers left on the platter!  The secret formula is as follows:

Marinade Ingredients:
3/4 Cup Vegetable Oil

1/3 Cup Soy Sauce
1/4 Cup Cider or White Wine Vinegar
3 Tbs Lemon Juice
2 Tbs Worcestershire Sauce
1 Tbs Ground Mustard
1 tsp Salt (optional)
1 tsp pepper
1 tsp dried parsley flakes
1/2 tsp Garlic Powder

Directions:
De-bone the breast halves and slice into long, thin strips (partially freezing the meat helps).  Skewer several strips onto wooden skewers.  Combine all marinade Ingredients and mix well.  Place skewers in container and cover with marinade.  Marinate for 3-5 hours (overnight usually makes them too salty) turning if necessary.  Start the charcoal grill using the direct heat method (gas grills are okay, but charcoal is by far better).  When coals are white hot spread, heat and clean grate and add meat.  Cook until medium-rare to medium, turning as necessary.  Overcooking will result in tougher meat.  This recipe also works very well with dark, tough upland game birds such as sharp-tail grouse and prairie chicken.  Serve with a cold beverage and enjoy!  BSB