now geese travel at an average speed of
55 km/hour but are known to hit speeds up to 95 km/hour—truly a hunter’s fast
food!
When hunting snow geese or Canada
geese, the number of goose breasts to process can add up fast. Removing the
tenders from each breast will allow hunters to create a special meal. Why not
create a thunder-crunch on the tenders and make goose-gobblers out of your
testing crew?
Try making a pepper dipping sauce using
a medley of whole peppercorns to kick up the culinary experience. Red, green,
white, and black peppercorns will delight your tastebuds and are often
available prepackaged together in most grocery stores’ spice aisle.
Author:
Brad Fenson
Ingredients
Goose Tenders
12 – 16 goose tenders, trimmed from
breast and cleaned
2 cups buttermilk
Peppercorn Sauce
3 tbsp salted butter
3 tbsp minced shallots
3 tbsp brandy or rum
1 tbsp peppercorns, mashed in a mortar
& pestle
2 tbsp Dijon mustard
1 cup heavy cream
Breading
1 cup flour
1 cup Panko crumbs
1 Tbsp cornstarch
1 Tbsp dried parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp poultry seasoning
1 tsp oregano
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper (optional)
4 cups frying oil
Directions
Place tenders in a resealable bag or
covered bowl and pour buttermilk over to cover. Refrigerate overnight (12-24
hours).
When ready to prepare, start with the
sauce. Melt the butter in a small saucepan. Add shallots and sauté until
golden.
Stir in the brandy or rum and
peppercorns and cook over medium-high heat until the volume is reduced by half.
Add the mustard and blend well. Slowly
add the cream, continually stirring, and simmer gently until thickened. Let the
sauce cool, store in a sealable container, and place in the refrigerator for
one hour.
Meanwhile, for the tenders, combine
breadcrumbs and spices in a bag or airtight container.
Add cooking oil to a 12-14-inch cast
iron frying pan or Dutch oven to a depth of about 2 inches. Preheat cooking oil
to 375°F.
Drain excess buttermilk off of goose
tenders with a large sieve or colander set over the sink. Then place 3 or 4
tenders at a time in the breading and shake to coat thoroughly.
Place the coated tenders one at a time
in the hot oil to fill the pan (don’t overcrowd!). Turn each piece at least
once, and cook until they are golden brown, about two to three minutes per
side. Use a thermometer to monitor oil temperature (should remain between 350°F
and 375°F), which is critical to obtain the “crunch” and avoid oil from
absorbing into the breading.
Remove the tenders from oil and place
on a paper towel-lined tray to absorb excess oil.
