Page 8 - 2021 MAR/APR Outdoor Oklahoma Magazine

Wild About

sMOkey sOLis/ODWC

GOOSE AND BISCUIT POT PIE

By Smokey Solis, Communication and Education Specialist
As a young waterfowler, I have wondered how I will be able to cook goose into a tasty meal that everyone will enjoy. Well,
this recipe is the key to happiness! Grab your cast-iron skillet! We’re going to make a goose pot pie!

Ingredients • Preheat oven to 450 degrees.
1 lb. ground goose • Melt 2 tbsp. of butter in a microwave-safe bowl. Set aside to use later.
2 medium carrots, halved and • In a medium ovenproof pan, heat oil. Cook ground goose until browned;
sliced into half-moons season with salt and pepper.
2 cups peas • Add carrots and mushrooms; season with salt and pepper; cook until
1 yellow onion, diced browned and softened.
1 pkg. (8 oz.) fresh mushrooms, sliced • Add 1 tbsp. butter, garlic, onion, and thyme; stir until lightly browned.
3 cloves of garlic, chopped
2 tbsp. sour cream • Sprinkle flour over the mixture; stir until well-combined and browned,
2 tbsp. cream cheese about 1 minute.
1 tbsp. thyme • Gradually add 1 cup water, stirring until incorporated. Add stock
1 tbsp. beef stock concentrate concentrate and continue to stir until the mixture has thickened.
2 tbsp. high-temperature cooking oil • Add peas, sour cream, and cream cheese; stir until well-combined. Remove
2 tbsp. flour from heat.
3 tbsp. butter • Split biscuits in half, and cover the mixture with the biscuit halves, leaving
½ can refrigerated biscuits about one-fourth of an inch from the side of the pan. Brush top with
Salt and pepper to taste melted 2 tbsp. butter and place pan in oven. Bake 10-12 minutes, or until
biscuits are golden brown.
Once the biscuits are golden brown, you’re ready to chow down on some hearty goose pot pie! As with any wild game bird, watch
out for shotgun pellets while you’re eating. Nobody wants to go to the dentist because of their pie!

6 Off the Beaten Path

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