Snow Goose Peppersteak

Snow Goose Peppersteak

Crack peppercorns on a cutting board with a skillet (or grind in a mill). Ensure that there are no peppercorns left whole.

Season goose breasts with salt and pepper, pressing pepper into meat.

Heat oil in a heavy skillet over medium heat.

Add goose and cook 8-10 minutes per side until slightly firm to the touch. Remove to a plate.

Add onions to the pan and sauté 1 minute.

Add beef broth and reduce by half (3 minutes).

Add brandy and cream and reduce to sauce consistency.

Return goose to pan to reheat.

Serve on hot plate with sauce poured over the goose breast “steaks”

Maple Carrots

Put a pot of water on to boil. Trim carrots to 1 (2 cm) inch of green tops.

Peel carrots and cut in half at an angle.

Add salt to boiling water and blanch carrots 4-6 minutes or until tender.

Warm butter and maple syrup in pan and add drained carrots to coat.

Season with salt and pepper

Corn and Cheddar Pudding

Pre-heat oven to 350 F and boil 6 cups of water in a kettle.

Allow corn to defrost in a bowl 20 minutes and blend in green onions, peppers and cheddar.

Blend together corn starch, eggs, milk and salt and add to corn mixture.

Pour into a greased 8-cup casserole. Place casserole in a roasting pan and pour hot water into the roasting pan.

Bake at 350 for 1 hour.

Snow Goose Peppersteak