Goose Hunting photo

Goose pate makes a great holiday appetizer, but unless you shoot a lot of geese or have a foie gras connection, it might be hard to come up with enough livers to make a batch big enough for a party. This ingenious recipe comes courtesy of goose hunter Klint Andreas (that’s Klint’s golden retriever Par in the photo). The recipe uses skinned and trimmed goose breasts in place of the livers. It makes a fine spread for your upcoming holiday’s parties.

Goose Breast Pate

– 3 to 4 goose breasts, skinned and trimmed of silver skin and fat
– 1 onion, chopped
– 1 jalapeño
– 1 Tbsp. soy sauce
– 1 Tbsp. liquid smoke
– 1 Tbsp. Worcestershire sauce
– 1 tsp. salt
– 1 tsp. pepper
– 1 tsp. crushed red pepper
– 1 tsp. Cajun seasoning
– 1 tsp. garlic powder
– Mayonnaise
– Horseradish to taste

1. Cut the goose breasts into two-inch chunks and add to a slow cooker. Add water to cover, and cook on a low setting until tender, approximately eight hours.*

2. Remove the chunks from the slow cooker and process them in a food processor until the pieces are as fine as possible. Transfer to a chilled bowl.

3. Process the onion and jalapeño in a food processor and add to the meat, along with the next eight ingredients.

4. Starting with about a ¼ cup, add the mayonnaise in small amounts, stirring until you achieve the desired consistency. Whip in horseradish to taste.

5. Refrigerate until ready to serve, at least one hour. Serve with crackers or toast points.

* If, like me, you don’t own a slow cooker, this step can also be easily accomplished using a Dutch oven set on a low stovetop or in a 250-degree oven.