Miche here. When you go up to visit Old Crow you never know what that unique and generous community will send back with you — a haunch of caribou traded for some Taku River sockeye, or several pounds of King salmon roe. This year a friend and colleague presented me with a whole, wild, specklebelly goose.
I had never tasted a wild goose before. Bringing it home to Whitehorse, I plunked it in the freezer while I decided how to cook it.
The specklebelly, or greater white-fronted goose, migrates through Old Crow every fall and spring on the way to and from their nesting grounds in the Arctic. These geese are an important part of the traditional diet in Old Crow.
In early May the hunters were out on the Porcupine River, bringing home the birds for the family pot.
Every year, the hunter who got my goose gives all the women in his family a bird for Mother’s Day. He tells their men, who cook the goose, to follow the magic formula: 2-2-2. That is, slow-roast the specklebelly with two cups of water for two hours in a 200°F oven.
According to Ducks Unlimited, the specklebelly “provides the makings for one of the most delectable wild game meals you’ve ever eaten.”
This cook concurs. I followed a modified 2-2-2 formula, and that specklebelly was the best wild fowl I’ve ever tasted. Thank you Old Crow.
> Check out the recipe for Specklebelly Goose—Michele Genest, The Boreal Gourmet