Snow Goose often gets a bad rap for its gamey and greasy flavor. We beg to differ, and with a little forethought in your in-the-field game prep and a handy dandy recipe like this one, maybe you’ll find yourself saying otherwise, too. This recipe takes a suggestion we received from a customer for a venison roast brine and applies it to 30+ birds-worth of snow goose breasts from South Dakota. After 24 hours of sitting in the delicious solution, we seasoned them up and tossed them on the Traeger smoker-grill to get a good medium finish. Ordinarily, our very own Ken Calhoun turns these into Jalapeño poppers, but when you need to feed an army at work, it’s easiest to just turn it all into a self-serve line of taco’s.

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