Goose Breast Satay with Peanut Sauce

This expertly prepared canada goose recipe delivers delicious results that highlight the natural flavors. Using careful attention to detail, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Southeast Asian technique meets North American waterfowl

Cultural Exchange This preparation adapts Indonesian satay techniques to goose breast, using traditional marinades and peanut sauce to complement the meat's rich character.

Ingredients (Serves 8-10 as appetizer)

• 2 lbs goose breast, cut in strips
• 30-40 bamboo skewers, soaked

Satay Marinade:

• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp coriander, ground

Peanut Sauce:

• 1 cup natural peanut butter
• 1/2 cup coconut milk
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 tbsp fish sauce
• 2 tsp chili garlic sauce
• 1 clove garlic, minced

Method

1. Marinating: Cut the goose into strips and marinate in the spiced mixture for 4 to 8 hours.

2. Skewering: Thread the strips accordion-style onto soaked wooden skewers for even cooking.

3. Peanut Sauce: Whisk together peanut butter, coconut milk, lime, and spices until smooth and creamy.

4. Grilling: Cook over high heat for just 2 to 3 minutes per side. You want some char but the meat should stay tender.

5. Temperature: Pull at 165°F (USDA safe minimum for poultry).