Cold Goose Spread
Posted on 11/28/2017
by Budd Erickson
Goose was one wild meat that I hated as a kid. The flavour is not very strong, but I always found it too dark and gamey on its own.
After years of experience and experimentation, my family has discovered a few methods of preparing goose that really transforms the meat into a culinary experience that is worth inviting friends and family over for.
One of those dishes is this cold goose spread. Although more of an appetizer, this dish is one that can inspire the question: “So, uh, can you teach me how to hunt?”
Note: This recipe is just as enjoyable when made with duck.
- 3 goose breasts, cleaned and washed (enough to make about 4 cups of cubed meat)
- 3 yellow onions, peeled and quartered
- 3 celery ribs
- 2 bay leaves
- 1/2 cup chopped green onions
- 1 cup finely chopped celery
- 2 cups mayonnaise
- 1/2 cup finely chopped mango chutney (I used Sharwood's Major Grey mango chutney and just diced up the large chunks)
Prep: 15m | Cook: 6hrs
- Place quartered onions, celery ribs, and bay leaves in a roasting pan.
- Put goose on top and add at least one inch of water.
- Cover pan with aluminum foil or a close fitting lid.
- Roast in an oven at 250°F for at least six hours (roasting at low temperature for a long time makes the meat tender).
- After the meat is done and falling off the bones, remove from pan and let cool.
- Cut the meat from the bones and discard bones.
- Carefully remove all hemorrhaged meat and shotgun pellets. Cut meat into small cubes (should be about 4 cups in all).
- In a mixing bowl, combine mayonnaise and chutney.
- Then mix in the chopped green onions and celery.
- Add cubed meat and gently fold into mayonnaise mixture. If it doesn’t look juicy enough, you can always make more of the mayo and chutney mixture.
- Refrigerate until serving.
- Serve with unflavoured salted crackers for spreading (I used Breton original crackers). Enjoy!