No special equipment required! Here’s a way to use up some of the inventory in the freeze, save money on store-bought jerky and, best of all, it tastes great.
1 ½ cups DU Red Plum Toasted Sesame Sauce
2 tablespoons DU Manitoba Wild Game Seasoning
½ cup soy sauce
Plastic Wrap
Baking rack
Small Foil Ball (aluminum foil formed to 3 inch ball)
Skinless goose or Duck breasts
Slice goose breasts to desired strips width and length. Mix together DU Red Plum Toasted Sesame Sauce and soy sauce. Add sliced duck to bowl. Cover and refrigerate for 6 – 12 hours. Remove cover, pat dry and arrange on baking rack.
Sprinkle DU Manitoba Wild Game Seasoning over meat (be sure to have paper towel underneath to catch excess, then throw away.) Place in 175 degree preheated oven, crack oven door open by placing small foil ball in door. Meat will take 5 – 7 hours to dry completely. Refrigerate for seven to 10 days, or freeze in airtight, vacuum sealed container for up to one year.
Slice goose breasts thinly across the “grain” of the meat. Combine half of the olive oil, Worcestershire sauce, garlic salt, and hot pepper sauce in a glass bowl. Add sliced goose, cover and refrigerate for 1 to 2 hours. Heat remaining oil in a large skillet over medium heat. Add onion, peppers and garlic. Cook until onions are medium brown. Remove goose from marinade. Drain well and discard marinade. Add goose and stir-fry for 1 to 2 minutes or until just cooked, but not past medium-rare. Stir in tomato and season to taste with salt, pepper and additional hot sauce. Serve over a bed of Cajun rice.
Spring Snow Goose hunts available February through March. Fully Body GHG decoys, Silo Socks, flyers and custom eletronic callers. $150 per hunter / per day.
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