Snow Goose Tenderloins Recipe

The tenderloin is found under the breast of the goose.  If you trim the breast away from the bone carefully, you will find the small tenderloin muscle on the back side of the breast.  It will pull away easily and you can set it aside to cook fresh!  Here’s my Snow Goose Tenderloins recipe.  Ingredient amounts will depend on how many tenderloins you have.  I had maybe half a pound.

Ingredients:

½ pound snow goose tenderloins, cleaned & checked for shot

1 teaspoon All-Purpose or Steak seasoning

1 T Olive oil (More or less, enough to coat each tenderloin)

1-2 T Duck fat

Instructions

Place the tenderloins in a bowl and toss them with olive oil and your favorite all-purpose seasoning.  I used Misty’s All-Purpose seasoning, but you can just use garlic powder, salt, and pepper if that’s what you have on hand.   Let the meat marinate in the oil and seasoning for about 10 minutes while you prepare the pan.

In a skillet, heat a tablespoon or two of fat.  I used duck fat, but vegetable oil will also work. 

When the pan is hot, place the tenderloins in the hot oil in a single layer, with space between the pieces.  Don’t over-crowd the pan.  You want them to brown quickly without overcooking.  Turn the pieces once or twice until they are browned and place on a paper towel to drain.  Serve immediately before they cool!

If you try this recipe, please let me know in the comments, or on my Susan by a Thread Facebook page. 

Also try my Snow Goose Breast recipe. Be sure to follow me on Facebook and subscribe to my YouTube channel for more recipes!