Recipe: Snow Goose Orange

The first time I had ever eaten snow goose was in a frozen field in Pennsylvania. I was hunting with Avery pro staffer Kevin Addy, and during a lull in the action he busted out a package of smoked snow goose (see the full story behind that hunt here).

I braced myself for that “gamey” Canada goose taste (not exactly the breakfast I was looking for on a chilly morning at 10 a.m.). But, I was pleasantly surprised. The meat was mild, smokey, and delicious.

Here’s a different take on snow geese for when you fire up the grill this spring. And, it’s just as simple as smoking them.