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 the meat as it should be served rare. While we serve this with a Swiss-style potato pancake called Rösti, feel free to serve with mashed potatoes, rice, or buttered noodles if you wish.

Click here to check out the most recent episode of MeatEater Cooks where Sean Weaver and I prepare this delicious dish.

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 the meat as it should be served rare. While we serve this with a Swiss-style potato pancake called Rösti, feel free to serve with mashed potatoes, rice, or buttered noodles if you wish.

Click here to check out the most recent episode of MeatEater Cooks where Sean Weaver and I prepare this delicious dish.

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For more than two decades, hunters have helped manage a burgeoning population of snow, blue, and Ross’s geese by participating in the spring Light Goose Conservation Order. But anyone who’s spent more than a day in the decoys knows that these light geese—or snow geese—can humble even the savviest of waterfowl hunters. When the pieces do all fall into place and staggered layers of snows are cackling and swirling and tumbling in the sky above your...

A perfectly cooked duck breast should have crispy, savory skin—a reward so good that it makes the tedious job of plucking worthwhile. Developing that crust and getting a juicy, medium-rare center is easy to do in theory, but can be tricky in practice. I’ve cooked a lot of waterfowl in my life, using birds from different regions with diverse diets. These variables make wild ducks and geese beautifully unique and delicious, but it also makes them...

The Canada goose is the most common and most frequently encountered goose species. Their availability is extremely high, and they can be found everywhere from golf courses to grain fields to backwoods marshes. Seasons for Canada geese are long and are often divided into early seasons, when local geese are targeted and late seasons, when migrating geese are targeted. Bag limits are also generous, allowing a hunter to bag upwards of five or six...

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 the meat as it should be served rare. While we serve this with a Swiss-style potato pancake called Rösti, feel free to serve with mashed potatoes, rice, or buttered noodles if you wish.

Click here to check out the most recent episode of MeatEater Cooks where Sean Weaver and I prepare this delicious dish.