I have talked to many a goose hunter that has given up on options for fine dining on said geese. This is an outstanding way to revitalize the preparation of waterfowl. It works equally well on ducks. It may look like there are a lot of ingredients, but they are mainly vegetables. The sauce is out of this world and is worth the extra effort. If you want to simplify the process, you could also use a store-bought sweet chili sauce, sweet and sour sauce, or just some hot Chinese mustard to dip them in as well. Whip some of these egg rolls up for a little change of pace in your everyday game cooking.
- 1 tablespoon vegetable oil
- 5 cloves garlic finely chopped
- 1 tablespoon freshly grated ginger
- 1 lb. ground goose breast
- Kosher salt and fresh ground black pepper
- 1 ½ cup shredded carrot
- 1 ½ cup finely chopped mushrooms (shitake preferred)
- 1 ½ bean sprouts
- 1 ½ cup shredded green cabbage
- 1 cup finely chopped green onion
- 2 tablespoons oyster sauce
- 25-30 7 ½” spring roll pastry wrappers
- 2 tablespoons water
- 1 tablespoon corn starch
- Vegetable oil for frying
- 3/4 cup chunky peanut butter
- ½ cup seasoned rice vinegar
- 1/3 cup soy sauce
- 3 tablespoons honey
- 1 tablespoon chili garlic sauce (or other chili paste)
- 1 ½ teaspoons grated ginger
- 2-3 garlic cloves finely chopped or pressed
- ½ teaspoon red pepper flakes
First of all prepare the peanut sauce in a medium size mixing bowl. Add all the ingredients and whisk together. It doesn’t blend too well at first so you might want to microwave it for about 30 seconds, and then stir until well blended. Taste it and adjust for more heat or sweetness as desired.
Heat 1 tablespoon of oil over medium-high heat in a large skillet. Add the ground goose and salt and pepper to taste. Keep stirring as it cooks until it browns slightly. Remove the meat to a plate.
Stir in the ginger and the garlic. Let them cook briefly, but do not let them get too brown or burn. Next in are the carrots and mushrooms. Reduce heat to medium and sauté, stirring often, for a minute or so. Add in the bean sprouts, cabbage, and onions. Sauté for about 5 minutes more until the vegetables soften. Mix the meat back in and add the oyster sauce. Stir well and simmer another couple minutes. Remove from heat and salt & pepper to taste. Transfer everything and spread it out on a baking tray to cool.
Mix water and corn starch in a small bowl for sealing the rolls. Thaw your spring roll wrappers. Peel off several wrappers and keep a damp paper towel over the rest to keep them from drying out. Place the wrapper in a diamond pattern with a corner pointed straight towards you. There is a side that is smoother than the other; you want the smooth side down.
Place a spoonful of the mixture across the bottom of the point nearest you. Start with the point and fold the bottom up, then fold the sides in like an envelope and continue rolling it up. Brush the top corner with the corn starch mixture like glue and finish rolling. There are a lot of you-tube videos on- line if you need some help getting the hang of it.
Heat the cooking oil in a large saucepan over medium high heat. You will need the oil to be about an inch deep. Cook the rolls in batches of 3-4 at a time. Roll them often, for just a minute or two until golden brown. Transfer to a cooling rack to drain. When they are all done serve warm with the dipping sauce.
These are really tasty and the dipping sauce is incredible. What a great way to serve your goose or duck!
Try a glass of Dry Riesling with these rolls. If beer is your preference, a Heffeweissen or Belgian ale would go along for the ride nicely.