MeatEater Cooks S01 E06 Aug 30, 2022

Snow Goose Fit for King

Snow Goose gets a bad rap for being less than extraordinary when it comes to table fare. In reality nothing could be further from the truth! Kevin shows Sean a spin on an American classic, Steak Diane, that is sure to impress even the most skeptical waterfowler.

Gear we use

Benchmade

Meatcrafter® Knife 2.0

$405.00

Simply the best boning, processing, and cooking knife available on the market.

First Lite

Refuge Parka

$500.00

The Refuge Parka was built for performance in the extreme conditions of the late season with its robust insulation package, durable waterproof materials, and an extensive feature set optimized for every moment of the hunt.

First Lite

Refuge Bib

$500.00

A Waterfowl bib built for performance in the extreme cold of late season field hunting with a robust insulation package, durable waterproof/windproof fabrication, and an extensive feature set optimized for pit and layout blinds.

First Lite

Origin Hoody

$160.00

A lightweight, quiet mid-layer designed to be utilized as both an outerwear piece as well as a layering option as temperatures drop.

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Tundra Cold Weather Neck Gaiter

$40.00

Featuring a combination of softshell construction to keep you dry, Merino wool face shield so that you can call and breathe, as well as an ultra-warm synthetic shearling liner, this is next-level protection in winter's worst weather.

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Men's Brooks Down Vest

$180.00

800 Fill 37.5 Active Down

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Furnace 350 Beanie

$30.00

Heavy wool fabric, odor resistant.

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Talus Fingerless Merino Glove

$25.00

Simple, seamless, fingerless gloves made from Merino Wool for all of your pursuits.

Recipes

Snow Goose Steak Diane

Kevin Gillespie

Steak Diane is a classic dish prevalent of fine dining restaurants in the middle of the 20th century. Traditionally made tableside, the dish involves a technique called flambé where the pan is ignited with alcohol. This creates the signature flavor, while also removing any uncooked alcohol from the sauce. While snow goose is used in this recipe the technique could be applied to any lean meat with excellent results, just take care to not overcook...