I was pondering over what to do with some fresh goose breasts. Mike Deming had supplied them from a recent outing with Stillwater Outfitters in Colorado. Then it hit me. I can make an incredible poor boy sandwich out of them! I played around with some variances and came up with this baby. A truly unique way to expand your waterfowl dining options.
- ½ Onion, Chopped
- 7 cloves garlic, chopped
- 2 pounds of cold Goose breast meat, in ½” cubes
- ½ pound ground pork
- Kosher salt and fresh cracked pepper
- 1 tablespoon paprika
- 1 tablespoon hot sauce
- Seasoned breadcrumbs
- Vegetable Oil (or bacon grease)
- Sub sandwich rolls
- Shredded Iceberg lettuce
- Sliced tomato
This recipe calls for frying up small patties of the goose/pork mixture. I have kept the seasonings relatively plain, but this responds well to some dry spice flavorings. We had great results with adding curry powder, but my favorite was a honey sriracha blend. Feel free to embellish this with any of your favorite flavorings.
These “goose patties” are a snap to make in a food processor with a blade attachment. Start by putting the onion and garlic into a food processer. Lay out the cubed goose and ground pork on a large cutting board and season with salt and pepper. Place all the meat in the processor, add paprika and hot sauce. Set to high speed and blend for 30 seconds. Check the consistency. You are looking for a coarse hamburger like consistency. Do not over chop it into mush! Once you get the texture you want, form the mixture into 1” balls. Smash the meatballs into patties, dredge in seasoned breadcrumbs, and remove to a plate for frying.
Heat oil in a large fry pan over medium heat until thermometer registers 350°F. If you have bacon grease, substitute it for the oil, it really adds a great flavor to these. Working in batches, fry the meat, flipping once, until golden brown. Try one and check to be sure they are fully cooked to get the timing right. When finished, place on a rack covered sheet pan.
Condiments: The ideal sauce is a spicy remoulade sauce. This mayonnaise/creole mustard based sauce really adds to the flavor of the sandwich. There are many recipes available and you might just find some at your local market. Just plain mayonnaise with Dijon mustard is great also. Try some Thousand Island or ranch dressing if you like. I also love a Giardinara on there for a crunch. The sky is the limit on condiments; try whatever you have in the refrigerator. They are, after all, called “poor boys”, and the sloppier the better.
You are ready to assemble the sandwiches! You will need the freshest, best sub sandwich rolls you can find. Slice these from one side long ways so they open like a hot dog bun. Slather some sauce on each side of the roll. Lay down a bed of lettuce and lay on a layer of meat. Top this with some more shredded lettuce and a layer of sliced tomato. Ladle on the Giardinara over the rest (I suggest the hot variety). Force everything into the sandwich and squeeze in an attempt to close it. Cut in half and serve!
Bonus: These poor boys will go well with virtually any wine or beer you have handy.