• 1 Lemon (juice only)

• 1/2 cup red wine vinegar

• 1/2 medium onion, grated

• 3 garlic cloves, crushed

• 2 bay leaves

• 2 tsp. kosher salt

• 1 tsp. chili paste

• 1/2 tsp. dried tarragon

• 1/2 tsp. fresh ground black pepper


   Soak snow goose breasts in water with a little salt for at least 24 hours before you place in the marinade. Place all your ingredients in a Ziploc bag. Close the bag with air in it and shake until all ingredients are mixed. Lay snow goose fillets on a cutting board and make sure all bones and fat are removed. Place the snow goose fillets in the Ziploc bag with marinade and place in the fridge. Let the breasts soak for a minimum of 4 hours. Optional: Make marinade the night before and let breasts soak all night. Preheat grill to around 250º then put the snow goose breasts on it. Allow breasts to cook for 20 minutes or until they are medium rare. Medium rare is cooked on the outside and pink in the middle.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.