Lowell Strauss

When handling adult birds, I test to see how easily the skin pulls away from the breast meat. Meat from the older birds is best used in sausage or recipes that require long slow cooking. I recommend having a read of this book, as it contains a wide variety of recipes, as well as tips on hunting, preparation, and cooking of snow geese. A gourmet recipe that has become a favourite is Snow Goose Medallions [Snow Goose Cookbook (p.13)].Snow Goose Medallions Mix flour with salt and pepper to taste.

The menu for a strictly “Bush Pie” feast usually includes pizza as the main course followed by some sort of sweet treat – This past weekend our campfire meal was topped off with a Black Forest Bush Pie. The following dessert bush pie recipe is super easy to make, and the taste is much more complex than the short list of ingredients would suggest. I’d love to hear if you try this recipe, have a favourite of your own that you’re willing to share, and/or suggestions for future recipes you would like to see.

You can also play around with the type of pork meat you use – lean pork (more meat) vs. fatty pork (more fat). If you grind your own meat, use a medium to fine blade (grinding once) or a coarse blade (if grinding twice). You can always add more after you have fried a sample, but you cannot remove spice once it is in the meat you can only add more meat to ‘dilute the spice’. I sometimes simply treat this like ground meat and pack it in 1lb plastic bags or brown butcher paper and freeze.

Some irons look like they may work but if they are called hamburger cookers they are too deep and the bread will not seal properly. The best shape is a slightly domed round pie iron (see photo) made of either aluminum or cast iron. Once hot, open the pie irons and place a piece of bread on the bottom with the ‘buttered’ side down. Next place your ingredients in the center of the piece of bread (careful not to overfill – if you do the toppings will ooze out the sides and create a big mess).