RE CIPE S •F O R• W IL D• GAME
Wilmington native Robert Rehder is an upland bird hunter
and light tackle fisherman.
Roast Canada Goose R O B E R T R E H DE R
Dry rub the geese liberally including cavity and refrigerate 2 to 4
hours — no more. Fire up Green Egg or any hardwood or briquette-fired
grill and maintain at 350 degrees. Remove the geese from refrigerator
and coat lightly with olive oil.
Stuff each goose with celery, onion, apple and bay leaf. Place the birds
breast up on a rack, cover, and grill for 1 hour for medium doneness.
Baste with butter every 15 minutes. Don’t overcook. Remove the geese
to a cutting board, remove and discard the stuffing.
Fillet the goose breasts and slice on the diagonal very thin with a
sharp fillet knife, adding a grind of fresh black pepper to the fillets.
Arrange goose slices on warmed plates, cover with sauce, and sprinkle
with chopped parsley.
Suggestion: serve with a potato or rice dish, a fresh green vegetable
or salad, and crusty artisan bread.
2 picked and drawn fresh Canada
4 celery stalks (ribs), chopped
2 Vidalia onions, chopped
2 hard Winesap apples, cored and
2 bay leaves
2 oz. olive oil
1 tsp fresh ground pepper
4 oz. unsalted butter for basting
1 bunch chopped parsley for
Chef Paul Prudhomme Poultry
Magic or your favorite dry rub
Shallot Sauce for Wild Game
Wild game, whether venison or bird, is very lean and best served with a sauce. This is a basic game sauce that
is not difficult to make and complements any game dish.
Melt butter in skillet on low heat and lightly sauté
the shallot, garlic and celery until just tender but not
browned. Whisk in 3 tablespoons of plain flour and
make a roux. On low heat, stir the roux with a wire
whisk 1 minute until it is thick and fully blended.
Increase the heat to medium and slowly add chicken
stock, whisking the entire time. Simmer 3 minutes.
Add bay leaf, nutmeg, tamari, Worcestershire,
cognac and pepper and simmer on low for 5 minutes,
stirring occasionally. Strain the sauce into the sauce-pan,
correct the seasoning. Cover if not using immedi-ately
and keep warm, whisking again before serving.
NOTE: THE SAUCE HAS AMPLE SALT DUE TO THE
INGREDIENTS SO DON’T ADD SALT.
1 large cast iron skillet
1 medium saucepan with cover
1 stainless steel mesh strainer
1 wire whisk
1 tsp fresh ground pepper
2 Tbsp or 1 whole shallot, chopped coarse
1 Tbsp fresh garlic, chopped coarse
1 celery stalk (rib), chopped coarse
1 bay leaf
1/2 tsp nutmeg
1 Tbsp tamari or premium soy sauce
1 Tbsp Worcestershire sauce
4 Tbsp unsalted butter
3 Tbsp plain flour
3 cups low salt chicken stock
1oz cognac (or substitute brandy, sherry, or red wine)
WBM october 2019