Kyler Olson dishes up her prize winning goose dip.Miss Glacial Waters Emma Vrieze and Miss North Star Alexis Lombard serve their dishes to the hungry tastetesters.
First, I took two goose breasts and put them in an 8x12 baking pan. Then I poured a can of beer into the pan and smoked it for about an hour.Once it was smoked, I diced it into small pieces. Next, I put the meat in a slow cooker and let it cook in apple juice overnight. The next morning, I drained most of the apple juice, and put 2 cups of milk, 1 brick of cream cheese, a can of refried beans, and 1/4 cup of sour cream into the slow cooker. Once the cream cheese melted, I mixed in a can of drained rotel, a bag of shredded cheese, and 1 1/2 bags of taco seasoning. I mixed that, then let it sit on ‘KEEP WARM’ for about 6 hours. At the Goose Cookoff, I served my dip in a little bowl with a handful of tortilla chips and a scoop or two of my dip.And keeping with the wildlife theme, Kyler bagged her first deer last week! Anyone know of a “Venison Cookoff” in the area?! Her mind is probably already whirling thinking of a great recipe.
