This is very similar to pulled meat. You could add Bar-B-Que sauce if you wish. It has a really nice flavor as is though (yes, I know it’s goose, but it really does taste good!) I used the meat one night for wraps. The next night I served over rice. You could also serve on sandwich buns.
1/2 Jack Salmon
2 Tbsp Yoshida Sweet & Savory Marinade and Sauce – like a sweet soy sauce
1/2 hour before cooking:
Cover the bottom of a broiler pan with foil (unless you would rather wash).
Spray top part of broiler pan with Pam. Place 1/2 of a Jack salmon, skin side down, on the broiler pan. Jack’s are smaller salmon, so a half should just fit your broiler pan when put on corner to corner. It will be less than 1 1/2” thick. If it is thicker increase broil time by 2 minutes. DO NOT overcook. It will finish cooking while resting under foil.
Brush 1 Tablespoon of Yoshida sauce on the fish. Let sit 15 – 20 minutes.
Heat oven to 450 degrees on broil setting (leave the rack in the center position)
Brush fish with another tablespoon of sauce.
Cover the thin tail portion with a piece of aluminum foil.
Broil on center rack at 450 degrees for 8 minutes – remove foil from tail and lay over upper portion of fish. Continue broiling 2 more minutes.
Remove from oven and let sit with foil over it for 5 minutes.
These are a great way to use up ground elk or venison. Make them up and freeze for a quick addition to spaghetti, stoganoff or any sauce or gravy. Great to make meatball sandwiches with.
I bake them because I hate the greasy spatter of frying, but you could just as easily fry them up.
Cooking With Game 