Tuesday, January 8, 2013

Canada Goose with Sweet Chili Sauce

Oh yes, the mighty hunter has gone out and provided the house with goose a plenty. Mmmm, free meat for one, and two it's pretty tasty when cooked in a delicious recipe such as this.

Yesterday Mike went out with his buddy Cameron and another guy from Cameron's job and went to a farmer's field and pond to set up and await the goose hunting. He left the house at 6 am and was done hunting by 11. He returned around 4 pm to clean geese and package them in baggies. I now have about 4 breast halves in my freezer awaiting a delicious recipe.

That is the decoy spread from the layout blind. I guess some of the geese were very upset and one was attacking Cameron's decoy. Had to chase it off, that's bizarre, crazy birds.


They took Goose out, yes the dogs name is Goose. He evidently didn't do anything since ice freaks him out I guess. So he just chilled out in the layout blinds while the guys took on the Canada's.

Cameron
Mike

Mike & 'Goose'
Here we have the mighty hunters with a two man limit (6 birds) they had a total of 9 due to having three men in the hunt so all in all a good day for the men. Not such a great day for 9 of the geese out there. Oh well, they tasted delicious :)


We made Canada Goose in a Sweet Chili Glaze. Put a 1/4 cup ish of EVOO into the pan and sauteed the onion and garlic until translucent. Then added the goose meat, about 2 breast halves cut into 1/8 inch strips. Then we added about 1/2 a cup of sweet chili sauce to it after cooking until just to rare (that way we didn't overcook), - ok, MIKE cooked the goose, but followed the recipe I found. :)


Oh my my my, this smelled SOOOOOOO good and looked pretty amazing too. So simple.


Also, about 1 hour prior to starting the goose I decided I wanted carrot souffle. I first discovered this mouth-gasm at Piccadilly's Cafeteria when I was a teenager and it was oh so delicious but I could never find a recipe that even came close. I found this one and for the next time I need to make sure I have a food processor to really mash up the carrots to a finer consistency, either way it was delicious.

2 lbs of carrots and a potato masher later we had that delicious souffle of sweet carrot goodness. (Not my any means super healthy but it tastes good and all things in moderation right?)


So when all was cooked and done we had this lovely dinner, sweet chili glazed Canadian goose with a side of carrot souffle and brown rice. Perfection in a meal. Mike and I agree, we cook well together as well as coming up with great ideas to cook.

So for those that would like to try, you can buy goose at your local supermarket, you may have to ask the meat counter, or if you're a hunter - you know where to get goose. Otherwise, substitute beef or chicken as you please. Experiment - have fun.

Canada Goose in Sweet Chili Sauce
via: allrecipes.com

**Note, we doubled the recipe**

Prep: 15 min Cook: 10 min

1/4 cup olive oil, evoo
1 small sweet onion, diced
2 tsp minced garlic
1 (8 oz) skinless, boneless, goose breast half, cut into 1/8-inch slices
salt and pepper to taste
1/4 cup sweet Thai chili sauce (kikkoman makes a really good one)

1. Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until fragrant. About 2 minutes.
2. Season goose with salt and pepper; add to hot oil. Cook goose breast slices in hot oil for 2 minutes, flip, and continue cooking until evenly browned, about 2 minutes more.
3. Pour chili sauce over the goose; reduce heat to medium-low and cook at a simmer until chili sauce thickens, about 3 minutes.

Serves 4

199 calories, 16g fat, 18mg cholesterol, and 6g protein per serving


Carrot Souffle (like Piccadilly's Cafeteria)
via: allrecipes.com

Prep: 15 min Cook: 1 hour 15 min

1 3/4 pounds carrots, peeled and chopped (we used 2lbs worked just fine)
1 cup white sugar (if you look at the recipe on the site, people say they were cutting the sugar in half, why? I don't know, I would think it would take away from the original intent of this recipe, it's fine this way - sub your favorite sugar sub if you like though)
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
2 Tbsp all-purpose flour
3 eggs, beaten
1/2 cup butter, soft
2 tsp confectioners' sugar

1. Preheat oven to 350 degrees F (175 degrees C)
2. In a large pot of boiling water, cook carrots until very tender, must be able to mash. Drain, and transfer to large mixing bowl.
3. While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in flour, eggs, and butter. Transfer to a 2 quart baking dish.
4. Bake 1 hour in preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving (we baked for 1 hour 15 min and it worked fine, I have a gas oven).

271 calories, 13g fat, 79 mg cholesterol, 3g fiber, 307mg sodium, 3.4g protein

All in all, not a totally unhealthy dinner, brown rice balanced it out perfectly. Could also serve with mashed potatoes or baked potatoes. Soo good, can't wait for leftovers.

Go out and cook!