Traditionally, James Bay Cree slowly roasted whole birds beside an open fire, hanging them from a string and twirling them constantly with a stick, the sigabon way. The precious grease, used for medicinal purposes to ease congestion and as a cough syrup, was collected in a container below as the goose cooked.
In large bowl, mix together ground goose, Italian dressing and first amount of pepper. Refrigerate for at least 1 hour. In small bowl, mix together flour, salt, remaining pepper and garlic powder. Spread out flour mixture on sheet of wax paper. Form goose mixture into 4Â equal balls. Flatten 1 ball into patty on flour mixture. Flip over and coat other side. Repeat for other 3 balls. Heat oil in frying pan over medium. Fry patties for about 10 minutes, flipping once or twice, until well cooked. Serve on hamburger buns with your favourite toppings. Makes 4 burgers.
Ground goose breast 1 lb. 454 g Italian dressing 1/3 cup 75 mL Pepper 1/4 tsp. 1 mL All-purpose flour 1 cup 250 mL Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mL Garlic powder 1/4 tsp. 1 mL Vegetable oil 3 tbsp. 45 mL Hamburger buns 4 4