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Goose French Dip

I have said it once, and I will say it again... nothing is more rewarding as a women then killing, gutting and cooking your own groceries. It is a privilege to watch the circle of life in front of your eyes and something not everyone will get to do unfortunately.
Last week my brother called me and said he missed his little sister and wanted to hangout with me and he so kindly invited me to go goose hunting with him. He said it was the bonding time he enjoys most while goose hunting... because you don't have to talk too much. Although, come to find out he didn't have any faith in me when it came to setting an alarm for 3am. Overall, it was a great hunt and we were able to have a seven person limit under an hour.


SUPPORTING LOCAL: In this recipe I use two products from local business owners and I will never cook without them again.

  • Green Thumb Gourmet Garlic who specializes in naturally grown garlic and garlic products. I really never thought it made a difference when it came to cooking with garlic powder from the store verses freshly made garlic powder. I have been cooking with this garlic powder for two years now. It just gives your food that extra flavor you never knew it needed. When I say I put it in EVERYTHING, I mean everything.

  • The Meat Union who is a BBQ seasoning business and is all natural, non gmo, gluten free, and vegetarian. As they say using The Meat Union will "Up Your Grill Game." I picked up there Asylum Garlic Reaper Rub at my last show and have been using it on all my wild game lately. If your anything like me and love a little kick to your food you with love this rub.



  • 3 goose breasts

  • 1 tsp. Worcestershire sauce

  • 1 tsp. Green Thumb Gourmet Garlic powder

  • Lawry's seasoning salt, sprinkle with your heart

  • 1/2 tsp. The Meat Union Asylum garlic reaper rub

  • 1 packet McCormick Au Jus gravy, follow packet instructions

  • 3 tbl. butter, 1 for Au Jus, 2 for cooking goose

  • 1/2 white onion, sliced thin

  • 3 hoagie rolls

  • 3 slices swiss cheese


  1. Prepare your goose by running under cold water and pressing dry with paper towel.

  2. Slice goose into very thin slices and place in a bowl.

  3. Add Worcestershire, garlic power, Lawry's and garlic reaper to the bowl and combine well together. Cover bowl and place in fridge for 1 hour.

  4. Prepare Au Jus sauce as directed on the back of the packet. I like to spice mine up a little by adding one tablespoon of butter.

  5. In a cast iron skillet bring one tablespoon of butter to medium heat. Once melted add half the bowl of sliced goose evenly across the pan. Allow to sear for one full minute and then flip and sear the other side for one minute. Make sure to not over cook this wild game or it will get tough. You will have to repeat this step twice because not all will fit in one pan.

  6. Using the same pan place the sliced onion in it and a tablespoon of the prepared Au Jus to caramelize the onions.

  7. Preheat oven to 325F.

  8. While the oven is warming slice three buns down the center, place the cooked goose in each one and a layer of onions on top. Each hoagie will get one slice of cheese. Divide one slice into two and put on the inside of each bun.

  9. Place in the oven till the cheese is melted, typically under ten minutes.

  10. After the cheese has melted serve with one cup of Au Jus.

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