If you are luckier or more skilled than me at goose hunting, and neither of those would be a stretch, you are likely wondering what to do with the geese you have harvested in the week-old early season. Try this recipe and you'll never let goose meat languish in your freezer again.
But first a word about the bad table fare rep geese have hanging around their necks like an, um, albatross. Snow geese? Bad table fare definitely fits. But Canada geese are birds of a different feather. Unfortunately, this is not well known. To wit: I invited a pal to my goose set up this past week and he said he'd come if I kept the geese! A neighbor of mine calls Canada geese "oil cans", a misnomer which springs from his memory of raising domestic Embden geese which can be truly greasy. Try this recipe and the word that will spring to mind is: yum.
We marinade entrees for three reasons: to flavorize, moisturize and tenderize. The buttermilk soak in this recipe tenderizes. Lactate acid breaks down fibers which can make goose meat, especially in older birds, tough. The sherry, soy sauce and seasonings in the second marinade moisturize and flavorize. I call the end product of this recipe flying filet mignon. A hunting partner calls it sky sirloin. Try it and see what your taste buds say.