“This was the first appetizer we learned to make at Dymond Lake Lodge over 30 years ago. We still make goose tidbits for every group that comes to Dymond Lake and they still rave about them. YVGB (young, virgin, goose boobies) are best.” ~ Helen WebberThis recipe was taken from our first book in our cookbook series, Blueberries & Polar Bears
- Several goose breasts
- 2 tbsp. butter
- ¼ cup white vermouth
- Dymond Lake Seasoning (DLS*), to taste
- Lay the goose breasts flat on the cutting board and, with a sharp knife, slice along the top to make very thin slices.
- Melt 2 tbsp. butter in a heavy frying pan over medium-high heat until it is sizzling.
- Lay the goose slices in the frying pan and sprinkle liberally with DLS or seasoned pepper. They should brown quite quickly. If they do not, turn up the heat a bit. When they are nicely browned on one side turn them over, sprinkle liberally again with DLS or seasoned pepper. Brown for about a minute.
- Splash in about ¼ cup of white vermouth. Let the breast simmer in the vermouth for about a minute.
- Remove from pan and serve immediately, with toothpicks.
*DLS – Dymond Lake Seasoning is used in many of our recipes. It is our own unique blend of herbs and spices. It contains no MSG. If you are unable to find DLS, seasoned salt and/or seasoned pepper may be substituted.
Thank you for sharing these recipes and your newsletter. I really enjoy reading through it. I had the pleasure of staying in your lodge years ago and it was truly a pleasure.
P.S. Is the tamarack goose still on the mantle of your fireplace? My wife made it and I sent it to Doug as a gesture of appreciation for letting us stay there. We became weather bound on our way to a caribou hunt and put down at the lodge.
Nice to hear from you! Happy to hear you are enjoying the newsletter and recipes.
Yes, we still have the Tamarack Heron! We didn’t hang it on the fireplace at the Lodge for long.
We have it perched on a cabinet in our home in Churchill. Along with some great memories 🙂
Thank you so much!