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Recipe Roundup: October 2020

The true thrill of the hunt

by Cally Peterson

Read the story here!



    Fresh goose breasts
    Brown sugar*

Clean fresh goose breasts thoroughly and cut into bite-sized chunks. Soak goose in a container or plastic bag with brown sugar, enough to coat all goose meat. Let marinate at least one day. While marinating, shake contents a few times to distribute coating.

Wrap marinated goose with bacon, securing with a toothpick that has been soaked in water. Grill until goose meat is cooked and bacon is crispy, or bake in a moderate oven for 20-25 minutes.

*For a sweeter taste, try using dark brown sugar.

Recipe by Eric Sieg
Burke-Divide Electric Cooperative employee



6-8  goose breasts, fresh or frozen Morton® Tender Quick® curing salt
   2    cans cream of mushroom soup*
   1    packet onion soup mix

Clean goose breast, removing all fat and damaged tissue. Be cautious for a stray pellet from the hunt. Cut goose breasts in half horizontally to halve the thickness. Soak goose in water for several hours to remove any excess blood.

Make a cloudy brine solution using the Tender Quick and cold water, about 5 tablespoons per 1 quart or 4 cups of water. Soak goose in brine solution, ensuring all meat is covered completely, for 8-10 hours or overnight.

After brining, rinse goose breasts off with cold water. Place goose in a slow cooker. Cover with two cans cream of mushroom soup, one packet onion soup mix and about ¼ c. water.

Cook on low for 6-8 hours. Add more water, if desired, to achieve preferred gravy consistency.  Cooked goose will be tender and fall apart like roast beef. Pair with mashed potatoes and corn-on-the-cob. Don’t forget to relive the hunt!

*Use reduced sodium soup for a less salty dish.

Recipe by Eric Sieg
Burke-Divide Electric Cooperative employee

Cally Peterson is editor of North Dakota Living. She can be reached at

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