Recipe /

Michigan Goose Rice Skillet with Cherries

Rice is one of the easiest ways to keep a waterfowl meal grounded. This skillet version works for duck or goose and lands like a real state-specific supper.

Recipe Details

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Servings: 4
  • Difficulty: Easy

Ingredients

  • 1 pound chopped cooked goose
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cups chopped cherries
  • 3 cups cooked rice
  • 1 teaspoon paprika
  • Scallions or herbs for finishing

Instructions

  1. Brown the chopped goose lightly in butter and set aside.
  2. Cook the onion and cherries until softened.
  3. Fold in the rice, paprika, and bird meat and cook until hot and lightly crisp.
  4. Finish with scallions or herbs and serve straight from the skillet.

Why It Works In Michigan

This recipe is tied to Michigan through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.