Snow Goose Tostada

Speckled geese make for some great table fare.  They’re tender, just the right size and, in my opinion, the best tasting goose.  On the other hand, snow geese can be a bit more pronounced in flavor.  I’m told that this is because they dig deep into the decomposed matter to get at the roots of tuberous plants.  I’m not sure that that’s the real deal, but I do know that when I shoot snow geese early in the season in Manitoba, they taste great, about like a mallard.  Apparently, their diet changes once they cross the border.  Have no fear, snow geese are still fit for the table.  Here’s how I make them taste their best…

Snow Goose Tostada


  • 3-4 snow goose breasts skin removed
  • 3 ounces tequila optional
  • ¼ cup sweet & sour mix
  • 2 tablespoons lime juice
  • 1 tablespoon granulated sugar
  • 1 teaspoon DU Lemon-Lime Seasoning
  • 1/3 cup vegetable oil
  • 4 flat corn tortillas fried
  • 1 ½ cup cooked black beans warm
  • 2 cups lettuce shredded
  • ½ cup red onion finely diced
  • 1 red bell pepper cut into thin rings
  • 1 cup shredded pepper Jack cheese
  • 2 firm ripe avocados,sliced
  • 2 cups tomato salsa
  • 4 teaspoons DU Ancho-Jalapeno Sauce
  • 2 fresh limes quartered
  • 2 large tomatoes each cut into 4 wedges
  • 4 sprigs cilantro


  • In a non-reactive container, combine goose breasts with next five ingredients and half of the oil. Refrigerate for 1-2 hours.
  • Pat dry and discard marinade
  • Heat remaining oil in a large skillet over medium-high heat.
  • Add goose breasts and cook until medium-brown on one side, Flip over and cook other side until medium-rare.
  • Remove from pan and keep warm.
  • Assemble tostada.
  • Place tortilla on plate.
  • Top with beans, lettuce and onion.
  • Thinly slice goose and fan over top of lettuce.
  • Add red bell pepper, cheese, avocado, salsa and DU Roasted Ancho-Jalapeno Sauce.
  • Garnish with lime and tomato wedges and top with sprig of cilantro.

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