This was the first appetizer Jeanne’s Mom Helen learned to make at Dymond Lake, over 20 years ago. The recipe was given to her by a guest. She found that guests were the best source of excellent wild game recipes.
Jeanne still makes goose tidbits for many guests and has passed the recipe further to her daughters (who can often be found in the kitchen at any Churchill Wild lodge!
Everyone raves about them and it is such a simple recipe. This is best done with YVGB (Jeanne’s Dad Doug’s abbreviation for young, virgin, goose boobies).
- several goose breasts
- butter — the real thing!
- Dymond Lake Seasoning or seasoned pepper
- white vermouth
1. Lay the goose breast flat on the cutting board and, with a sharp knife, slice along the top to make very thin slices.
2. Melt 2 tbsp. (30 mL) butter in a heavy frying pan over medium-high heat until it is sizzling.
3. Lay the goose slices in the frying pan and sprinkle liberally with Dymond Lake Seasoning or seasoned pepper. They should brown quite quickly. If they do not, turn up the heat a bit. When they are nicely browned on one side turn them over, sprinkle liberally again with Dymond Lake Seasoning or seasoned pepper. Brown for about a minute.
4. Splash in about 1¼ cup (60 mL) of white vermouth. Let the breasts simmer in the vermouth for about a minute.
5. Remove from pan and serve immediately, with toothpicks.
6. Repeat the process until you have enough appetizers.
— Jeanne Reimer