Goose Egg Roll in a Bowl

My wife doesn’t love goose. She likes it well enough and eats her fair share, but it doesn’t sit at the top of her wild protein list.

We live on Maryland’s Eastern Shore, where goose hunting runs deep; folks have been gunning these lands and waters for centuries. The skies may not be as full as they once were, but every fall Canada geese still make their way down the Atlantic Flyway, stopping along the Delmarva Peninsula to rest and feed. As a result, our freezer usually has more than a few honkers tucked away. So every now and then, I make it my mission to add another easy, approachable goose recipe to the rotation.

This one came together for my dad’s birthday. My parents came over for dinner, and I figured it was the perfect excuse to try something new: Goose Egg Roll in a Bowl. It earned a spot in the permanent rotation with my parents and, perhaps more impressively, with my wife.

A Few Notes Before You Start

I’m using Canada goose breasts, but this recipe will work just as well with snows, specklebellies, or even ducks. If you’ve got a few birds that are a little stronger in flavor or a bit shot up, this is a great option. Just trim away any blood clot or bruised areas. You’ll be grinding the meat anyway, so don’t worry about preserving the shape of the breasts. A chunk here, a chunk there, it all ends up in the same place.

I like to cut the breasts into roughly 1-inch cubes, chill them in the freezer for about 20 minutes, then grind them through a 3 mm plate. If you don’t have a grinder, finely dice the meat with a knife instead. The texture won’t be quite the same, but it’ll be close. If your ground meat releases blood while it rests, drain it off before it hits the pan.

Ingredients

• 2 tbsp neutral oil
• 1 lb ground Canada goose breast
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 20 oz coleslaw mix (I was able to find two 10 oz bags)
• 3 large scallions, thinly sliced (white and green parts separated)
• 1 tbsp brown sugar
• 1 ½ tsp kosher salt
• Freshly ground black pepper, to taste
• 2 tsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp toasted sesame oil
• Toasted sesame seeds, for serving
• Sriracha, for serving

Method

1. Heat the oil in a large skillet or wok over medium-high heat. Add the ground goose, breaking it apart with a wooden spoon, until browned and cooked through, about 6 to 8 minutes.
2. Add the white portions of the scallions. Cook until they begins to soften, about 4 minutes. Stir in the garlic and ginger and cook for another minute.
3. Add the soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, salt, and a few generous cracks of black pepper, stirring everything together until the goose is evenly coated.
4. Add the coleslaw mix, tossing as it wilts. Continue cooking for 3 to 5 minutes, until the cabbage is tender but still has a little bite.
5. Taste and season with more black pepper, salt, or soy sauce as needed.
6. Top with the green portion of the scallions, sprinkle with toasted sesame seeds, and serve with sriracha.
7. Eat as is, or serve over steamed white rice and/or topped with wonton chips if you’re looking for something a little heartier.

Until next time, enjoy—and good luck out there!

Recipe and photos by Split Reed Culinary Editor Kirk Marks, a hunter, photographer, and wild-game aficionado based in Kent Island, Maryland. Give him a follow at @kirkymarks.