The Snows are here

With the brief thaw, the snow geese have been feasting in the fields by day and roosting on the lakes at night. To learn more about this beautiful, and abundant, waterfowl check out Cornell University's Lab of Ornithology.

Snows are a bit smaller than Canada geese, but their flavor is similar. Here is a healthy recipe to try:

Marmalade Glazed Snow Goose Breast
2 cups milk
1/2 tsp white vinegar
1 boneless, whole goose breast
1/2 cup dry white wine or vermouth
1/2 cup apple cider
1/3 cup frozen orange juice concentrate, defrosted (or boil 1 cup of orange juice until the liquid is reduced to 1/2 cup)
1 to 2 tsp grated orange peel
2 Tbs orange marmalade

In a medium glass or ceramic mixing bowl, combine milk and vinegar. Add goose breast. Cover and refrigerate 8 hours or overnight, turning the goose a few times.

Drain the goose breast and discard milk mixture. In a medium glass or ceramic mixing bowl or baking dish, combine wine, cider, orange juice concentrate and peel. Add goose breast, turning to coat. Cover and chill 4 to 6 hours, turning once or few times.

Heat oven to 425 degrees F. Line a baking dish with heavy duty aluminum foil, allowing foil to extend about 10 inches on each side of pan (enough to make a foil pouch over the goose). Drain goose, reserving 1/4 cup of the wine mixture. Place the goose on the foil and pour reserved wine mixture over it. Fold the foil over the goose breast and crimp to make a pouch. Bake in pre-heated oven for 30 minutes or until meat is desired doneness. Carefully fold bake foil, so as not to get burned by the steam. Brush the marmalade over the goose breast and bake with foil open and additional 5 to 10 minutes until meat is browned and glazed. Carve the meat across the grain into thin slices and serve over rice, if desired. This would also make a nice salad, by placing goose slices on mixed greens and drizzling with a citrus salad dressing.
Serves 4.