This was the first appetizer I learned to make at Dymond Lake Lodge, over 30 years ago. The recipe was given to me by one of our hunters. I have found the hunters to be the best source of excellent wild game recipes. We still make goose tidbits for every group that comes to Dymond and they still rave about them. YVGB (young, virgin, goose boobies) are best. ~ Helen Webber
- Several goose breasts
- 2 tbsp. butter (30 mL)
- ¼ cup white vermouth (60 mL)
- DLS*, to taste
1. Lay the goose breasts flat on the cutting board and, with a sharp knife, slice along the top to make very thin slices.
2. Melt 2 tbsp. 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 DLS 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 DLS or seasoned pepper. Brown for about a minute.
4. Splash in about ¼ cup of white vermouth. Let the breast simmer in the vermouth for about a minute.
5. Remove from pan and serve immediately, with toothpicks.
*Dymond Lake Seasoning is used in many of our recipes. It is our own unique blend of herbs and spices. It contains no MSG. If you are unable to find DLS, seasoned salt and/or seasoned pepper may be substituted. DLS can be ordered from blueberriesandpolarbears.com along with our cookbooks. This recipe is from the first book in our cookbook series Blueberries and Polar Bears.