Do you have a freezer full of waterfowl, but seem to be getting burnt out of the same old recipes? We are here to help! One particular bird we used for this recipe was Canada Geese. Geese can be misconstrued as tasting gamey, but with the right ingredients and preparation, can be just as awed after as roast beef! We decided to take this common bird, and combine it with a classic American Chinese buffet favorite, the Crab Rangoon. We took savory goose breast, added it to a cream cheese mixture, before stuffing it inside of a crispy wonton wrapper. Check out our ingredient list and step by step instructions below!

DIRECTIONS:

Start by slicing your goose meat into fine little pieces. Heat a medium saucepan with just enough oil to coat. Mix your goose meat with 1 tsp of ginger and salt + pepper to taste. Mix around the sauce pan until every piece is brown. This will cook fast! Remove browned goose meat into a separate bowl to cool.

Combine 2 cups cream cheese, 1 tsp minced ginger, 1 tsp soy sauce, 1 tsp rice vinegar, 3 stalks of green onion chopped, and chilled goose meat. Mix together until all ingredients are dispersed evenly.

Place 1 heaping tsp of cream cheese mixture into the center of the wonton wrapper.

Trace the edges of the wonton wrapper with water. Bring the top and bottom corners of the wrapper up and over the filling.

Press and seal the wrapper into a triangle shape. Bring the left and right corners up and over the filling and pinch the ends together.

Bring your oil to a medium-high heat. Deep fry for 2-4 minutes until they are a light golden brown. If you are cooking them in a shallow pan, cook on one side for 1-2 minutes. Flip over and cook for another 1-2 minutes until lightly golden brown.

These Goose Rangoon's are served best with a sweet chili sauce for dipping, or Sweet + Sour for milder preferences. You can find these sauces located in your local grocers Asian Cuisine aisle.

We hope you enjoy this sharable recipe!