Recipes
Second course
Roast
Grilled wild goose with a fire-roasted corn and poblano salsa

Grilled wild goose with a fire-roasted corn and poblano salsa

Roast

Roasting

Summer is here and that means it is officially grilling season! The weather was beautiful this weekend, so I pulled a snow goose out of the freezer, grabbed a cold beer and blasted some Jimmy Buffet just to annoy the neighbors. The end result were these delicious, open-faced sandwiches topped with avocado, grilled goose breasts, shredded romaine, and a fire-roasted corn and poblano salsa. For this recipe I used wild goose, but you can substitute with most types of waterfowl, domestic or even sirloin steaks. If you do use wild game, it is best to sprinkle sea salt on the breast meat at least an hour or two before cooking ( I dry brine mine overnight). This helps to tenderize and keep it juicy, its a game changer for wild game! Also keep in mind when grilling wild game that it cooks really fast, so be careful not to overcook it! A trick I learned when it comes to roasting corn is to soak them in water (husks and all) for 30 minutes prior to grilling. This allows it to steam on the inside and keeps the husks from burning to a crisp. Once the corn is cooked I peel off the husk, rub a touch of ghee, salt and butter over the outside and place it back on the grill for a little extra char. The poblanos can go directly on the grill until blackened. It takes a little extra time to roast the Corn and Poblano for the salsa, but it is definitely worth it! In fact, make a double batch of the salsa just to serve with chips as an appetizer!