Spring snow goose season is one of the best opportunities of the year to fill the freezer with high-quality wild protein. These birds are migrating back north from their wintering grounds in great shape, carrying good fat and plenty of flavour. It's a conservation hunt, so you can take advantage of generous limits, and it's a perfect time to think beyond just breasts--legs and thighs make incredible meals too.

One of my favourite ways to use all the meat is in a simple, hearty pot pie. Make a few ahead of time and you've got ready-made comfort food for your next hunting or camping trip. This is a straightforward recipe that lets the flavor of the goose shine, while still giving you that classic, rich pot pie feel.

Ingredients:

• 2 tbsp oil
• 1 onion, peeled and diced
• 3 large mushrooms, diced
• 1 medium carrot, sliced thin
• 2 medium or 1 large potato, peeled and finely diced
• 1 celery rib, diced
• 1 ½ cups cooked, shredded or diced goose
• ½ yellow or red pepper, diced
• 2 cloves garlic, crushed
• 2 tbsp Worcestershire sauce
• 1 tsp thyme
• ½ tsp sage
• ½ tsp smoked paprika
• 1 tsp pepper
• ½ tsp salt
• ½ tsp dry mustard
• 1 ½ cups beef or bone broth

Directions:

1. Start by preheating the oven to 375°F. Use either a store-bought pie shell or make your own pastry. If you're using a pie shell, have it ready to go.
2. Heat the oil in a pan over medium heat. Add the diced onion and cook until it softens and starts to turn translucent.
3. Add the mushrooms and let them cook down to release moisture and build flavour.
4. Stir in the carrot, potato, celery, pepper, and garlic. Add your cooked goose meat. Season with Worcestershire sauce, thyme, sage, smoked paprika, pepper, salt, and mustard. Pour in the broth and let the contents simmer for 20 minutes. This brings the flavours together and soften the vegetables. Once the mixture has thickened slightly and everything is well combined, remove the pan from the heat and let the contents cool for a few minutes.
5. Spoon the filling into your pie shell and cover with a top crust. Cut a few small vents in the top to let steam escape.
6. Bake for about 45 minutes, or until the crust is golden brown and the filling is bubbling. Let it rest for 10 minutes before cutting to serve.

*Use a pressure cooker with 1 cup broth and two goose legs and thighs and two breasts, cooked on high pressure for 30 minutes. Shred or cube the meat for this recipe.

*A slow cooker can also be used, set on high for 4 hours.