Cajun Garlic-Butter Canada Goose Bites with Maque Choux

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This is a quick, easy, and delicious recipe that will put dinner on the table in about 30 minutes. The spicy garlic butter pan sauce laced with Cajun spices works magically with cubed goose breast. I chose the Cajun staple maque choux for the side, since it’s delicious, easy to prepare, and provides the perfect amount of sweetness to counterbalance the spicy richness of the goose. I also served blanched sugar snap peas with a spritz of lemon juice on the side for some crunch. Be sure you don’t overcook the goose breast, once it’s past medium done, it develops a grainy texture and undesirable flavors.

Feel free to use your favorite Cajun seasoning blend, and be sure to hit everything up with some Louisiana hot sauce at the end if you want to kick it up a notch!

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Cajun Garlic-Butter Canada Goose Bites with Maque Choux

Recipe by Adam BerkelmansCourse: Wild Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Goose Bites
  • 1 large or 2 medium goose breasts

  • Kosher salt

  • 1 tablespoon + 1 teaspoon Cajun spice (divided)

  • 1 tablespoon vegetable oil (optional, see instruction #1)

  • 3 tablespoons garlic, minced

  • 2 tablespoons butter

  • 1 tablespoon fresh parsley, minced

  • Maques Choux
  • 2 slices bacon, cut into thin batons

  • 2 cups of corn (canned or freshly shucked)

  • ½ green pepper, finely chopped

  • ½ red pepper, finely chopped

  • ½ jalapeño, seeded and minced

  • 1 stalk celery, finely chopped

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons fresh parsley, minced

  • ¼ teaspoon kosher salt

  • ¼ teaspoon freshly cracked black pepper

  • ¼ teaspoon dried thyme

  • 1 tablespoon Cajun spice

  • ¼ cup cream

  • ¼ cup chicken stock (or just use ½ cup cream)

  • Sides
  • Serve with blanched vegetables like snap peas, beans, broccoli, etc.

Preparation

  • If your goose breast(s) have skin, remove it and chop it into small pieces. Put into a dry skillet or frying pan and cook over MEDIUM heat until the pieces render our their fat and become crispy. Remove the crispy bits and eat them with Cajun seasoning as a snack. Set aside the skillet to cook the goose bites in later. If the breasts don’t have any skin, disregard this step and use vegetable oil to cook the breasts instead.
  • Cut the goose breast(s) into small bite-sized cubes, no bigger than 1”.
  • Season generously with a pinch of salt and 1 tablespoon of the Cajun spice. Use your hands to toss the cubes in the seasoning, making sure they get completely covered. Set aside while you make the maque choux.
  • For the maque choux – In a large skillet or frying pan, fry bacon batons over MEDIUM heat until they begin to get crispy, about 5-7 minutes.
  • Add corn, peppers, jalapeño, celery, onion, garlic, and parsley and cook for about 10 minutes, stirring regularly.
  • Add the salt, pepper, thyme, and Cajun spice and cook for another minute.
  • Add the cream and chicken stock, reduce heat to LOW and cook for about 2 minutes, or until the liquid begins to thicken. Set this aside while you make the goose bites.
  • For the goose bites – Heat up the skillet containing the goose fat, OR add 1 tablespoon of vegetable oil to a skillet over HIGH heat.
  • Add the seasoned goose cubes and let sear for about 1 minute. If things look like they’re burning, reduce the heat a little bit. Toss the cubes around and cook for another 4 minutes or so. You want seared outsides and medium rare to medium insides. I won’t tell anyone if you pop one or two in your mouth to check their doneness!
  • Once done, remove the goose cubes from the pan and transfer to a plate.
  • Reduce heat to MEDIUM. Add the butter and garlic to the pan and cook for 1 minute.
  • Take off the heat, and then add the goose cubes, ½ of the parsley and the other teaspoon of Cajun spice. Toss so everything gets completely coated in the sauce.
  • Garnish with the rest of the parsley. Enjoy!

Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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