Smoked Goose Chili

This will become a favorite!

2 smoked goose breasts, chopped into 1/2" pieces
1 T. olive oil
1 onion, chopped
2 cloves garlic, minced
1-2 T. chili powder, depending on spice preference
1/2 t. oregano flakes
2 qts. canned tomatoes
1-2 T. brown sugar
1 can kidney or black beans
salt and pepper to taste
1/4 cup dry wine (optional)

Place stock pot on medium heat and add 1 T. olive oil to pan. Add chopped onion and cook about 5 minutes being careful not to brown the onion. Add garlic, goose meat, oregano and chili powder and saute about 1-2 minutes more. Add remaining ingredients, stir, and simmer for about 45 minutes to 2 hours, depending on your time frame and flavor preference. Season to taste with salt, pepper, and chili powder.

Smoked Goose breast

Snow goose season was extended until April 15th as part of a "Conservation Order" implemented by DEC. The overabundance of Snow Geese means a 15 bird daily bag limit, plenty for the smoker.

Here is a good brine to prepare your goose breasts for the smoker:

Asian flavored brine

3 cups cold water
1 cup soy sauce
1/2 cup orange juice
1/2 cup sherry
1/4 cup brown sugar
1/4 cup salt
1 small boiling onion, quartered (1/4 cup chopped onion)
2 cloves garlic, crushed
2 T. fresh ginger root, coarsely chopped
1 t. red pepper flakes
breast halves from 2 geese

Mix all ingredients in a glass or plastic container (not metal) and soak the goose breast for at least 4 hours or overnight. Make sure the meat is completely submerged in the brine and keep it in the refrigerator. Remove meat from brine and place on a lightly oiled rack and allow to air dry until the surface of the meat has a slight glaze (pellicle). This helps preserve the meat and also creates a nice appearance. Smoke the goose according to the smoker you have. I recently smoked some goose with a Bradley Smoker and it took about 4 hours set at 150-200 degrees. If you cut the breast in half, changing them from about 1" thick to 1/2" thick, the smoking time will be less. There is about 121 calories in 3.5 ounces of snow goose meat and 3.6% fat.

Smoked goose is great as an appetizer served with cheddar cheese and crackers.

Maple Syrup!

"Sugaring off" has begun, and it is time to start thinking about recipes using local maple syrup. The New York State Maple Producers Association has loads of good information about the how, what, when, where and who of maple syrup production.

Here is a recipe from Epicurious.com to try with NY maple syrup and some duck breasts from the larder:
Broiled Duck Breasts with Orange Chipolte Sauce (use link for the recipe) This photo is from the Epicurious.com website along with the recipe.