Post by Duck on May 8, 2014 10:58:44 GMT -5
I did not do this, I took this off a MB Hunting site but thought it would be good to put here for people who get a number of geese. Waste not want not, I have never done anything with the livers but will try this I think. I actually met the girl who posted this last year in the area I waterfowl hunt.
My first snow goose hunt was wonderful in so many ways. One thing interesting to me as a veterinarian was to note the obesity of these birds and that some of these birds had fatty livers. In most domestic animals, fatty liver is not something a vet wants to find. In snow geese it's treasure.
This picture isn't well posed because my hands were messy and I took the pic for interest to show to a colleague. The birds had tons of golden fat and this bird had an extremely fat liver.
After cleaning all these birds I did some thinking and it dawned on me I should have kept the livers for fois gras or goose liver pate. The second day of the hunt I kept all the livers and then googled some recipes for pate or fois gras. What I came up with is a combination of both domestic and wild recipes. It turned out awesome! some of the livers were fatter than others (the more liver-coloured they are, the less fatty and if you can choose, pick the pale chubby ones.
1/2 pound of bacon- fry up until cooked but not crispy.
keep some bacon grease and saute until just starting to brown 1 medium onion, diced and 3 cloves crushed garlic. Add a healthy amount of fresh ground pepper (to taste) as you fry. - set aside
2 pounds of goose liver, clean away the gall bladders and big vessels.
Fry the livers in the same pan until just cooked through (don't over-cook, just until pink gone).
Transfer bacon, onions, and liver to a food processor while still warm and puree fine. Add 2 blocks of cream cheese a little at a time. Puree smooth.
Spoon into containers and chill. serve on crackers.
I don't normally like liver but I love pate and this was fabulous. More like a liverwurst, I guess, than those slices of pork pate you buy at the grocery store.
My first snow goose hunt was wonderful in so many ways. One thing interesting to me as a veterinarian was to note the obesity of these birds and that some of these birds had fatty livers. In most domestic animals, fatty liver is not something a vet wants to find. In snow geese it's treasure.
This picture isn't well posed because my hands were messy and I took the pic for interest to show to a colleague. The birds had tons of golden fat and this bird had an extremely fat liver.
After cleaning all these birds I did some thinking and it dawned on me I should have kept the livers for fois gras or goose liver pate. The second day of the hunt I kept all the livers and then googled some recipes for pate or fois gras. What I came up with is a combination of both domestic and wild recipes. It turned out awesome! some of the livers were fatter than others (the more liver-coloured they are, the less fatty and if you can choose, pick the pale chubby ones.
1/2 pound of bacon- fry up until cooked but not crispy.
keep some bacon grease and saute until just starting to brown 1 medium onion, diced and 3 cloves crushed garlic. Add a healthy amount of fresh ground pepper (to taste) as you fry. - set aside
2 pounds of goose liver, clean away the gall bladders and big vessels.
Fry the livers in the same pan until just cooked through (don't over-cook, just until pink gone).
Transfer bacon, onions, and liver to a food processor while still warm and puree fine. Add 2 blocks of cream cheese a little at a time. Puree smooth.
Spoon into containers and chill. serve on crackers.
I don't normally like liver but I love pate and this was fabulous. More like a liverwurst, I guess, than those slices of pork pate you buy at the grocery store.