Recipe: Snow Goose Pate

by
posted on March 28, 2020
recipe-snow-goose-pate_lead.jpg

When most people hear the word ‘pâté,’ they immediately think of liver. However, pâté can be made from any meat and does not have to contain any liver at all.

The word pâté is French for paste, and the easiest way to make it with any meat is with a food processor. The meat will be broken down, or emulsified, into a paste that can then be spiced up. Some pack the paste in a pastry, but enjoying pate itself can simply prove that snow goose is great on its own.

Goose pâté makes a great appetizer and can be taken to the blind in a cooler, along with cheese, crackers, pickles and snacks. The processed goose will make everyone want to shoot straight, and often.

Ingredients
• 4 goose breasts, skinned and trimmed of silver skin and fat
• 6 slices thick bacon, diced
• 2 cups chicken broth
• 1 medium onion, chopped
• 1 jalapeño, seeded
• 1 tablespoon soy sauce
• 1 tablespoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon crushed red pepper
• 1 teaspoon garlic powder
• ⅓ cup mayonnaise

Snow goose pate on crackers


Directions

1. Place bacon pieces in a frying pan and cook until brown over medium heat. Set aside and let it cool.
2. Place the goose breasts into an Instant Pot with the chicken broth and cook on high for 30 minutes. Remove the cooked breasts, shred with forks, and set aside to cool.
*If you don't have an Instant Pot, use a crockpot to prepare the breasts in chicken broth for six to eight hours.
3. Place the shredded goose meat along with the bacon and drippings in a food processor and blend to a fine paste. Add the onion, jalapeño, soy sauce, smoked paprika, Worcestershire sauce, salt, peppers and garlic powder, and process to blend ingredients. Transfer the meat mixture to a chilled bowl.
4. Add the mayonnaise in small amounts while continuing to process the mixture into the desired consistency.
5. Spoon the pâté into a serving dish. Refrigerate for an hour, then serve with crackers, baguette or rye bread.

For more delicious wild-game recipes, click here.

Latest

LEDE Marlin Dark
LEDE Marlin Dark

Hardware Review: Marlin Model 1895 Dark

If you think lever-action rifles should only have walnut stocks and a blued-metal finish, then the new Marlin Dark series with its polymer buttstock and aluminum AR-esque handguard probably won’t be your thing. That’s a shame, because this recent offering in Marlin’s line of modernized, capable lever-action rifles has a lot going for it in terms of performance, functionality and fun.

ATN Shipping TICO LTV Thermal Clip-On

This thermal clip-on device is a huge night-time gear multiplier for hunters and observers, transforming any daytime scope into a thermal sight.

MidwayUSA Named Official Sponsor of the 2025 NRA Annual Meetings

Glock, Inc. is the Presenting Sponsor of the Freedom Experience on Saturday, April 26th

First Look: Montana Rifle Company Marshall Hunting Rifle

Montana Rifle Company (MRC) has announced its Marshall Hunting Rifle—a rifle the company bills as being 10,000 rounds in the making.

Spring Gobbler Gear Roundup

Mike Roux lays out his winter's turkey gear discoveries, just in time for spring gobbler season.

National 4-H Shooting Sports Signs on as Official +ONE Partner

The National 4-H Shooting Sports program has joined the +ONE Movement, a national mentorship initiative led by the National Shooting Sports Foundation (NSSF) that encourages peer-to-peer mentorship in the hunting and shooting sports.

Interests



Get the best of American Hunter delivered to your inbox.