Thanks for the PM. I'll post a recipe here and then put something on the recipe section.
When we were in Manitoba two weeks ago, I made a batch of juvie snow goose burgers. Funny story is one of the guys that came with us this year owns a very nice duck club in Ballard County and is a dyed in the wool mallard hunter. We got into the snows heavy our second day and I took a bunch of the juvie birds out to cook. I liken them to the "veal" of the waterfowl world, especially when you kill them in Canada. The meat has a pinkish hue to it and is not the dark color of the adults (as Goosebruce says, "Snow Goose, the other Purple Meat").... When we got ready for dinner that night, our new guest was skeptical to say the least. After dinner, I think he was somewhat of believer. The joke at the end of the week was at his camp, he was going to be serving snow goose burgers and goose leg and thigh confit......
For the comments made about steel pellets and grinders and blades; YES! It is a bitch. I have made a batch previously with the food processor and the pellets make the bowel RATTLLLLLLLLLE when it is grinding. I try to cut the pieces into small cubes which makes it easier to find pellets, remove blood clots, and improve the efficiency of grinding.
As far as the recipe, I'll give you a general guide. Problem is I like to tip cold beer, or a nice wine whenever I cook and I don't measure anything. It drives my wife crazy cause she is a little OCD and likes to bake. I can't bake.......
~3 lbs of waterfowl breast without skin. Cut into small cubes and remove any clot or damaged meat. Wash meat several times, strain, and pat dry with paper towels
16 oz of bacon
1 coursely diced yellow onion
1 six ounce pack of portabello mushrooms
4 cloves of garlic
2 fresh jalapeno peppers (up to 4 depending on the group's love for Scoville units)
LOTS of fresh cracked black pepper
several heavy dashes of Tony Chachere's (I substitute this for salt)
dash of oregano
dash of thyme
1/4 cup of dark raisins
optional 1/4 cup of dehydrated apples finely minced
1 egg
Grated Parmesan cheese
Take bacon and pulse into mush. Place into large metal mixing bowl. Pulse fowl meat into fine paste as well. Add to bowl. Pulse the next 4 ingredients INDIVIDUALLY and add to bowl. Add seasoning. Mix well. Then add raisins, apples, egg. Mix well again. Add enough Parmesan to get the consistency you want. The meat should adhere well, but be a little sticky. If it is "runny", then add more Parmesan. Sorry for the "technical" language. It is feel. If you have the luxury of time, put the bowl in the fridge for a few hours to "steep". The flavors will build. You can either grill them, or pan fry them with olive oil. I like to top the meat with smoked gouda or pepper jack. Some fresh horseradish cream on the side is also nice.
You certainly can make this ahead of time and then pack and freeze. I will take plastic wrap and make a large 1 lb ball of meat and then wrap. Wrap that into freezer paper and then label. It will last about a year.
Duck and goose burgers are ALWAYS a hit!!
Very best,
Steve
