JEFFERSON CITY, MO. ? Taking advantage of the expanded light goose hunting opportunities over the next three months is not only good for wildlife it can be great for the dinner table.

One bird yields a little over a pound of breast meat. Snow goose breast is dark and rich. Marinating is a frequent choice for preparation.

One quick and easy recipe calls for soaking breast fillets in Italian salad dressing and then grilling them over charcoal or in the oven broiler. Another variation uses equal parts of white cooking wine and soy sauce seasoned with fresh garlic, ginger root and lime juice.

For best results, perforate the fillets with a fork and marinate overnight. To prevent drying, wrap breast halves in smoked bacon and check often to prevent overcooking. The red color of the meat makes it easy to believe they are not yet cooked.

Cook only until firm to the center, leaving the fillets juicy and tender. Combine pan drippings with leftover marinade to make a sauce and serve with wild rice.

The huge amount of meat that successful snow goose hunters can accumulate encourages innovations, such as the following recipe for snow goose salami.

— 12 pounds ground snow goose meat

— 3 pounds pork sausage

— 3/4 cup curing salt

— 6 teaspoons of liquid hickory smoke seasoning

— 5 teaspoons garlic powder

— 6 teaspoons of cracked pepper

— 6 teaspoons of whole mustard seed

Mix well and chill overnight. Divide into 1-pound portions and roll each into an 8-inch log. Wrap with cheesecloth and tie the ends.

Place on a wire rack over a pan and bake four hours at 225 degrees. Freeze or refrigerate until used.