Canada Goose & Mixed Vegetable Stir-Fry

Hunting Canada geese is a balancing act of patience, persuasion, and grit. Decoys are set under the cover of darkness, and hunters settle into the blind as faint pastels stretch across a predawn sky. The morning landscape develops like a Polaroid photo, and distant calls perforate the air. It’s a visceral experience—timeless and raw. When the birds are overhead, wings cupped, and landing gear down, everything kicks into overdrive. Hearts race, adrenaline surges, and guns snap to attention as two simple, glorious words are spoken: “Take ‘em!” 

Some days, geese just can’t seem to stay away, but more often than not, they require some serious convincing—through tempered calls and a carefully set spread. It’s their keen eyesight, sharp instincts, and infuriating knack for bee-lining over the hedgerow when you thought they were set to make one final pass that keeps the hunt interesting. But even more, it’s the conversation—the back-and-forth with the birds—paired with their culinary potential that keeps me coming back. Too often dismissed as tough or gamey, Canada geese shine when treated with care and a touch of creativity

Here’s the truth about preparing goose: either cook the hell out of it or barely cook it at all. Like most wild game, goose breast is lean, and if you don’t handle it right, it’ll dry out and become tough. Generally speaking, when goose is on the menu, I’m either reaching for the crockpot or the skillet. Today, it’s a skillet day.

Slice it thin, keep the heat high, and treat it like a priceless ingredient earned through years of accumulated time and effort. Come to think of it, that’s exactly what it is, so honor that in the kitchen. In this Canada Goose & Mixed Vegetable Stir-Fry, the meat takes center stage while the crunch of the vegetables and the richness of the sauce serve as perfect accoutrements. The result? A dish that delivers almost as much satisfaction as the hunt itself. 

Until next time, enjoy, and good luck out there. 

Canada Goose & Mixed Vegetable Stir-Fry

Ingredients

Goose & Marinade:

• 2 Canada goose breasts, thinly sliced against the grain (trim away any meat with blood clots from shot)
• 1/2 tsp red pepper flakes
• 2 tbsp soy sauce
• 2 tsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp sesame oil

Sauce:

• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp mirin (or a splash of white wine)
• 2 tsp brown sugar
• 1/4 cup chicken, vegetable, or game stock
• 1 pinch of salt

Vegetables:

• 1 cup broccoli florets
• 1 medium red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup mushrooms, sliced
• 3 large garlic cloves, minced
• 1-inch piece of ginger, peeled and minced

Cooking:

• 2 tbsp vegetable or peanut oil (albeit nontraditional, I use ghee)
• Cooked jasmine rice or noodles, for serving
• Toasted sesame seeds, for topping
• Green onions, chopped, for topping

Instructions

1. Marinate the goose: In a medium bowl, combine soy sauce, rice vinegar, cornstarch, sesame oil, and red pepper flakes. Add the goose slices, tossing to coat. Let it marinate for 30-60 minutes in the refrigerator while prepping the vegetables and sauce.
2. Make the sauce: In a small bowl, whisk together oyster sauce, soy sauce, hoisin sauce, mirin, brown sugar, stock, and a pinch of salt. Set aside.
3. Blanch the broccoli: Bring a pot of water to a boil. Add the broccoli florets and blanch for 90 seconds. Drain and rinse immediately under cold water to preserve its vibrant green color. Set aside.
4. Sear the goose: Heat 1 tablespoon of vegetable oil, peanut oil, or ghee in a large wok or skillet over high heat until shimmering. Add the goose slices in a single layer. Sear for no more than 10 seconds per side to develop a golden crust while keeping the interior rare. The corn starch will help develop a crust quickly. Remove immediately and set aside.
5. Stir-fry the vegetables: Add the remaining oil or ghee to the wok. Toss in the garlic and ginger, stir-fry for about 30 seconds until fragrant. Add the bell pepper, carrot, and mushrooms. Stir-fry for 2-3 minutes until just starting to soften, then toss in the blanched broccoli and stir-fry for 1 additional minute.
6. Combine and finish: Pour the sauce over the mixture, stir to incorporate evenly, and then return the seared goose slices. Toss everything together for 30 seconds to heat the goose gently without overcooking it. Remove from heat. 
7. Serve: Spoon the stir-fry over hot jasmine rice or noodles and garnish with toasted sesame seeds and green onions. Serve immediately.

Article by Kirk Marks, a hunter, photographer, and culinary aficionado based in Kent Island, Maryland. Give him a follow at @kirkymarks.