Here's a recipe I usually fix at least once on the trip up to Canada each year. Best way to fix snows and also good on Canadas. Makes a really good gravy with either mashed potatoes or rice.
Saskatchewan Goose
1 Goose (Canada or Snow)
Butter
Italian Bread Crumbs + any other spices
Salt , Pepper & Garlic Powder
3 eggs beaten
Flour
Onion, large ,sliced
1 can Cream of Mushroom soup (can substitue Creme of Chicken or add to C of mushroom)
1 can milk or half & half
Filet the two sides of the goose from the breast and place in cold salt water overnite to remove blood. Change water often . Remove and pat dry. Cut breasts into 1-2 inch cubes. Salt, pepper, and garlic powder cubed breasts to taste. Coat cubes in flour and then dip in beaten egg. Roll egg-dipped cubes in Italian Bread Crumbs plus any other spices you prefer.
Brown cubes in butter in skillet over medium heat so as to adhere crumbs to the meat. Don't cook, just brown.
Place the browned goose cubes into a roaster and add sliced onion. Pour heated mixture of Cream of Mushroom soup and milk over meat and add water until goose and mixture is covered. Place roaster, top on, into pre-heated oven at 350º for ½ hour. Turn oven down to 200º for 3-4 hours, stirring occasionly. Serve with mashed potatos or over rice. Delightful.
"This recipe was served to me in 1985 by Mrs. Willie (Ivadelle) Kosior, Fillmore, Saskatchewan. It has been a favorite ever since"
If you are preparing more than you can eat at one sitting, the cubed, coated and browned goose pieces will freeze quite nicely on a cookie sheet and then bag 'em for future cooking. Just zip lock or shrink wrap the frozen pieces and use them for a later feast. I have also added cut potatoes and/or carrots to the recipe, but the above is much simpler.
