Tuesday, October 13, 2009

Orzo with Smoked Goose and Crab Apple Butter Vinaigrette

Extended Life for: Grapes (Raisins), Oranges (Zest) While the above picture may not have you lickin' your chomps, trust me when I say this is a delightful dish. An uncle of Mike's is an accomplished goose hunter, most of which he has smoked and then shares with his beloved family. Unfortunately, I am not familiar with smoked goose and don't always enjoy the strong smoky flavor of the meat on its own. Having discovered a recipe for Apple Butter Vinaigrette and spotting a smoked goose breast in the fridge, I made the executive decision to put them together. This salad is enjoyable hot or cold.


3-4 cups Orzo, prepared
1 cup finely diced Smoked Goose Breast
1/2 cup Red Onion, diced
1/2 cup Raisins
1 tsp. Orange Zest

Vinaigrette -
1/2 cup Crab Apple Butter or Apple Butter
3 Tbsp. Olive Oil
1 Tbsp. Cider Vinegar
dash Pepper


Mix first 5 ingredients together. In a glass jar place vinaigrette ingredients, shake vigourously until well mixed. Pour dressing over first five ingredients. Refrigerate for 1-2 hours, enjoy!

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