With it being snow goose conservation season here in Texas, this year there will be plenty of bite size morsels served at the super goose bowl party. My favorite new concoction is to get a whole breast and butterfly cut it twice so it will of uniform thickness and lay flat. Since it is conservation season, the birds are a bit gamier than normal so I recommend soaking them in water or buttermilk over night to help draw out some gaminess. After soaking, pat dry, lay it flat, sprinkle with salt and pepper, and coat with olive oil. In a skillet cook one piece of bacon per goose breast, allow to cool and crumble in a bowl. Add 2 tablespoons of crumbled feta cheese (or blue cheese). Mix thoroughly. Spread mixture over goose breast and roll up breast tightly, sealing with toothpicks. Grill at 350F on each side for 5-7 minutes per side. Allow to cool for 5 minutes. Slice diagonally and serve.

Another goose recipe for this year is the standard Bisquick cheese and sausage balls but it will be made with a batch of goose leg meat Leggs Old Plantation #10 (I hear hi-mountain spice is just as good but I have an Uncle who is a distribute for Leggs) breakfast sausage but any pan sausage will result in a empty plate. Mix one pound of your favorite pan sausage (uncooked) with one cup of Bisquick, and one cup (or more) of shredded cheese (an Italian cheese blend works nicely with the goose meat, but typically cheddar is the cheese of choice). Work the dough mixture thoroughly and form into 1 inch balls and cook on a greased cookie sheet at 350 for 20-30 minutes.

A rarer treat for this year Super bowl party will be the little smoky size Squirrel Bratwurst. For this recipe we saved all the older squirrels harvested throughout the year (18 grey and 5 fox squirrels) and deboned them, which resulted in 10 lbs of squirrel meat. This was mixed with 10 lbs of pork shoulder roast and 3 lbs of pork fat trim. Cube all meat and season with Leggs Old Plantation Bratwurst seasoning. Grind meat once with the 7mm plate and mix again and then grind with 4.5mm plate. Stuff meat into a sheep casing and form sausages 1-2 inches in length. Grill or cook in a skillet. I like to serve mine with a variety of dipping sauces (mustards work well), slices of bread cut into quarters (large enough to wrap around the sausage), or just on a plate with toothpicks. This will take some time and dedication over the course of the squirrel season and even more time in the kitchen but once your friends and family taste the squirrel bratwurst, they will never look at our furry tree friends the same.

Venison cheese dip:
- 1lb of ground venison
- 1lb of velveeta cheese
- medium onion, diced
- 6oz of jalapeno's (from a jar) or to taste, diced
- One can (10oz)of enchilada sauce
- 1 bag of tortilla chip (I prefer scoops)
Brown the venison in a skillet on the stove. Put the rest of the ingredients into a 1 quart crock pot, set on low (or high). When the venison in done pour into the crock pot (fat too), and stir occasionally until well blended and serve.

You cant go wrong with a pound of meat (killed by my own hand) and a pound of cheese for the super bowl!

Drunken Mushroom Bites: these are awesome and will impress anyone. Shitake mushrooms filled with ground venison, caramelized onions cooked in white wine, and melted Parmesan cheese on top for extra bite. They're earthy and hearty, great for hungry sports fans.

Servings: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 3 tbs. butter
- 1/2 large onion, sliced thinly
- 1/2 lb. ground venison
- 1 lb. Shitake mushrooms (or white/Crimini)
- 7 dashes Worcestershire sauce
- splash of white wine
- fresh Italian parsley, minced
- shredded Parmesan cheese
- salt and pepper, to taste

1. Preheat oven to 325 degrees F. Cut stems off mushrooms.
2. In a skillet over medium heat, melt 2 tbs. of butter and cook mushrooms for 2 minutes, just until they start to cook. We cooked in batches. Move to a baking pan, cap side down. Sprinkle some salt on the mushrooms.
3. Over medium-low heat, melt 1 tbs. butter in a skillet. Cook onions for about 15-20 minutes until very soft. Splash in some white wine, just enough to cover the onions and 4 splashes of Worcestershire sauce. Let the onions simmer until the liquids cook down, about 5 minutes.
4. Turn up the heat to medium-high. Add ground venison and brown, breaking the meat up into small pieces. Add salt and pepper, to taste.
5. Spoon venison onion mixture onto the mushroom caps. Sprinkle a good amount of Parmesan cheese on top of each mushroom.
6. Bake in a baking pan at 325 degrees F until the cheese melts, about 10 minutes. Turn on broiler and broil the mushrooms for 2 minutes, or until the cheese turns golden. Sprinkle with chopped parsley. Serve with good white wine.

For pictures: http://foodforhunters.blogspot.com/2011/12/drunken-mushroom-bites.html

Duck on a stick
Cube as many duck breasts as necessary and marinate them in your favorite bbq sauce for a few hours. Then wrap the cubes in bacon and put on shish kabob sticks. Throw them on the grill and add more bbq sauce if needed.

Nothing but the best...
Bacon Wrapped Vennie loin on the grill
Cracker crumb and egg gills &
Salmon Chowder:
I use a spaghetti pot for cooking everything in one pot.

· ½ stick butter
· ¼ cup flour
· ½ cup chopped onion
· 6 slices bacon, diced
· ½ cup diced celery
· 1 ½ teaspoons garlic powder not garlic salt
· 1 tablespoon old bay seasoning
· 1 ½ cup diced potatoes
· ½ bag baby carrots, cut bite size
· 1 cup chicken broth
· 1 teaspoon salt
· 1 teaspoon ground black pepper
· 1 teaspoon parsley
· 1 teaspoon dried dill weed
· 2 6" salmon fillets, de-boned & cubed 1"
· 1 qt. milk
· 1 (15 ounce) can creamed corn
· 1 teaspoon cornstarch
· 1 12 oz. pkg. Cream cheese

1. Saute bacon, then add butter, onion, broth, celery, and garlic powder & cook until onions, carrots, and celery are tender. Stir in potatoes, old bay seasoning, parsley, salt, pepper, and dill.

2. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes or until potatoes are tender.

3. Stir in salmon, milk, creamed corn, flour, cornstarch, and cream cheese. Cook on medium, stirring frequently until heated through.

Wont need anything else except maybe beer.

Sliced smoked venison ham with mustard. See my profile for the picture.

A FABULOUS Texas Appetizer: Briscuit on a Triscuit.

Layer baking pan with Triscuit crackers.
Top crackers with chopped briscuit in BBQ sauce (quantity and selection of sauce will depend upon personal taste).
Top briscuit with 1" sliver of sweet white onion
Top onion with one slice of sweet pickelled jalapeno
Top jalapeno with grated monterey jack peppered cheese.
Broil to melt.

MELTS in your mouth! Flavorful and oh so yummy! Enjoy this treat from the big state of Texas!