Hunting snow geese is great fun and a ton of work. When the tornado of snows begins to land on top of your layouts, the shooting becomes fast and furious. Triggers get pulled and barrels get hot! Bushels of Snow geese become what’s for dinner.

The problem with many snow geese is that they are not as tasty as other waterfowl. Snow geese that feast on marshes and near saltwater are especially nasty. This is sad since you must work so hard for these birds. It takes hundreds of decoys and legwork to set up a field for success.

Many loyal snow geese hunters have tried every recipe that they can think of to get rid of that fishy, smell, and marshy taste. Marinades, spices, brines, smoke, and … It still is a SNOW goose.

My Grandmother pounded into me, as a young buck, that if you kill it, you will eat it! Here is the best recipe that I have tried to mask the taste and smell of the snow goose. Try it out and see what you think.

SWEET and SOUR SNOW GOOSE

1 medium goose

¾ cup orange marmalade

¼ cup vinegar

1/8 cup of lemon juice

Salt and pepper

¼ tsp. dry mustard

For the sauce

1 tbsp butter

½ tsp. Worcestershire Sauce

½ tsp ketchup

¼ tsp. lemon juice

1 tbsp. currant jelly

Soak the goose in saltwater for at least 2 hours. Drain off the soak and pour the mixed ingredients over top the goose in a baking pan or casserole. Cover and cook for 1 hour at 325 degrees. Baste as needed.

You can also cut the goose up into pieces and bake separately. I have just used breasts from 3 geese for example. The rest of the bird can be used for soup. Snow geese serve best in a spicy stew or soup.

Uncover and cook for another 30 minutes. Keep it well basted. Remove the b=goose with a slotted spoon and serve with noodles or rice.

Combine the sauce ingredients and drizzle over top.

This recipe can also be modified to slow cook in a Crock Pot.

Takem!

Montana Grant