Origins & Information - Snow Goose

"Snow goose? Why are you posting about snow geese, Minerva? Do you even live anywhere where there are snow geese?" WELL, no. I'm actually posting about this because one of my friends is celebrating his birthday today, and I recalled that we had a conversation about what he could cook if he went hunting for snow geese next fall. So I did a little searching and compiled a few fun recipes that I think would be great to try out if I ever had the chance to have snow goose.

Snow geese are named so for their white plumage but they are also referred to Blue Geese occasionally because there are two variations of this bird - one has snow-white feathers and the other has blue-gray feathers. It is a North American bird but some have been found in parts of Siberia and Europe as well. They are innumerable and will often fly in flocks of thousands during migration; it is actually suggested by Arctic Goose Joint Venture to reduce numbers through hunting. Those who hunt it will often refer to it as "flying carp" or "winged liver" because the taste is not as favorable to them as other types of geese. This may be due to the goose's leaner, less fatty frame; meats are typically flavored and moistened by their fat when being cooked. They are also composed almost entirely of dark meat. Others have made rumors that it is because of the geese's habits of swimming in brackish water. Some say that they are meant to be cooked to about medium rare (which is okay because they are waterfowl) to lessen the overly bloody, gamey taste. One suggestion to reduce the bloody taste is to remove all blood clots you can find and soak the bird for 24 hours in a saltwater bath.

Anyhow, if you are interested in a full cookbook that is devoted entirely to Snow Goose, go to The Snow Goose Cookbook. For some ideas of what to do with snow geese, see below:

Snow Goose Jerky
Snow Goose Sausage
Snow Goose and Wild Rice Stoup (consistency between a soup and stew)
  • goose/chicken stock, snow goose breasts/thighs, bacon, salt, pepper, mushrooms, onion, carrot, garlic, cream of potato soup, half and half, wild rice
Snow Goose Kabobs 
  • snow goose breasts, maple syrup, Worcestershire sauce,  Italian salad dressing, seasoning salt, black pepper, cherry tomatoes, green and red bell peppers, onion, mushrooms
Snow Goose Hor d'ouevres
  • snow goose breasts, orange juice, balsamic vinegar, honey, garlic, cracked black pepper
Snow Goose and Sausage Gumbo
  • snow goose, caribou/reindeer sausage, water, bay leaf, onions, salt, parsley, peppercorns, celery, vegetable oil, pepper, flour, cayenne pepper, chili powder, gumbo filé
Outarde Au Vin Blanc-Snow Goose in White Wine
  • snow goose, garlic, salt, pepper, white wine (750 ml), clove, red pepper, onion, parsley, heavy cream, butter
Red Curry Snow Goose
  • snow goose, garlic, ginger, shallots, brown sugar, thai red curry, coconut milk, baby corn, snow peas, bell peppers, green onions, cilantro, salt, lime wedges
Snow Goose Chili
  • snow goose breasts, dry onion soup mix, bell peppers, onions, garlic, spaghetti sauce, kidney beans, brown beans in sauce, chili powder, hot sauce, seasoning salt
Snow Goose in Port Wine Sauce
  • snow goose breasts and thighs, olive oil, all-purpose flour, small boiling onions, carrots, red potatoes, garlic, port wine, porcini mushrooms, dried thyme, dried tarrgaon, salt, black pepper, water