Your email address will not be published. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. A 4-oz. Wild goose meat tends to be lean and tough, but a slow cooker gives the meat time to absorb seasonings while helping it retain moisture and flavor. Clemson University Extension; Safe Handling of Poultry; Pam Schmutz and Elizabeth Hoyle; September 2008, California State University San Marcos; German Roasted Goose with Apple Stuffing; Rodney Miller. The skin is thinner than that of today’s college students and rips a lot anyway. Insert an instant-read thermometer into the thickest part of the goose breast, making sure not to let the probe touch bone. stick of butter should be enough to cover a goose breast, but use more or less according to the size of your goose. Massage softened, unsalted butter into the goose, making sure to cover all of it. Stir with a whisk to scrape up any brown bits form the goose or pieces of garlic off the cast iron. Cook for about 4 minutes without moving the breasts. She is hard at work on her first cookbook, which combines healthy eating with science-based natural remedies. Pour yourself a quality whiskey and enjoy, hunting season is back. University of Nebraska Cooperative Extension; Pass the Taste Test … Use a Thermometer! As with pigeon, quail or duck, grouse legs can be removed and confited in fat, gleaning tender, melt-in-the-mouth results. Baking a goose is not complicated, though the more often you baste it, the more tender it will be. Spray the rack and bottom of a roasting pan with nonstick cooking spray. That is the reason for the butter basting. Ingredients. Once the pan is hot, cook the goose breast skin-down for 2 - 4 minutes to get a nice brown on the skin. Late season, fat birds, absolutely. I’ve said in another post, you can’t ruin something because of too much butter. Place in a glass dish or ziplock plastic bag and pour beer over. To this day it still amazes me how many people don’t like to eat geese. The sitting out is important to bring the temperature up. Slice the breasts thin, lightly drizzle with the sauce and mushrooms. Cook for around 45 minutes and always allow the bird to cool in the stock to help lock in moisture - you can keep the birds whole, or joint them. The exact amount of beer you use doesn’t matter, but for every 1/2 cup of beer you use, add 1 tsp. Marinade the breasts in the mixture of olive oil and Montreal steak seasoning for 3 or 4 hours. Steak with a mushroom cream sauce is a classic combination so I figured it was time to make it happen with goose. Turn down the heat to medium and add the garlic, sauté for one minute and then add the mushrooms. Add the fillets and cook for 2–3 minutes on each side or until just cooked through then cover and rest for 5 minutes before serving. Learn how your comment data is processed. Early Canada Goose season just kicked off and I started out with a limit in a cut wheat field. SUBSCRIBE TO OUR EMAIL LIST FOR NEW RECIPE POSTS Subscribe. What a great hunt and great way to kick things off. Let simmer for 3 minutes but stir often. 2 cups skinless duck or goose breast fillets 1 cup boneless pork shoulder 1/4 teaspoon dried rosemary 1/4 teaspoon dried thyme 1/2 teaspoon dried sage 1 teaspoon whole mustard seeds 2 tablespoons butter 1/3 cup finely diced yellow onion 2 minced garlic cloves 1/4 cup orange juice Pinch cayenne pepper Remove meat from marinade and place in foil in a broiler pan. Let simmer for 3 minutes but stir often. Roast the goose for 15 to 20 minutes per lb., basting it occasionally and turning it over halfway through the cooking time. Flip to sear the other side and continue with the butter basting. Combine sauce ingredients and heat. Take a big frying pan and put in about a tablespoon of that goose fat. of salt to it. Once they've cooked for 4 minutes, use tongs to flip them over and let them cook for another 4 minutes. Get all of the moisture off, or the butter won’t adhere to the goose. Heat a heavy based frying pan to a low temperature. Place the goose crown onto a rack in a roasting tray and roast for 45 minutes Her passions include cooking, tinkering, decorating and muscle cars. In a zip-seal plastic bag, combine vinegar, soy sauce, vegetable oil and pepper.Add goose fillets, and allow to marinate 2 1/2 hours, turning often. With a sharp knife, score the skin of the goose making 6 or 7 insertions drawing the knife across the skin at a slight angle. The exact cooking time depends on the size of your goose breast. Cook for 1 hr 30 mins. Baked goose breast is an elegant occasional indulgence. Pour yourself a quality whiskey and enjoy, hunting season is back! Spread a heavy coat of honey on each fillet. This goose dish is not only delicious, it's also simple to make. Enjoy. The result was a fantastic dinner to celebrate the beginning of hunting season finally starting. As the title suggests, this is a very basic recipe for roasting a Massage softened, unsalted butter into the goose, making sure to cover all of it. Pour some beer into a small bowl and season it with salt. Grill on barbecue over medium/low to medium heat or broil in oven until just slightly pink inside. Below are a few special duck or goose breast recipes; and remember you can always use domestic duck instead of wild duck, although you will have more fat to deal with. https://www.jonesdairyfarm.com/.../dinner/bacon-wrapped-wild- Save the goose drippings to make french fries. I recommend Kerrygold butter and a cast iron skillet for this recipe. Let it marinade another hour or two. When the breast hits 160F/71C internal temperature, remove from the oven. They have to sit at room temperature for 20-30 minutes. Serve with fresh green beans, rice and of course the rest of the wine. Pour enough wine in to half submerge the fillets. I’ve often referred to Canada Goose breasts as tasting very similar to a beef steak as long as they are cooked medium-rare. To keep the breasts moist, place a strip of bacon under each breast and another strip on top. Frequently baste the other side of the breast by using a spoon to ladle the simmering butter on top of it. Place the goose breast on the greased baking rack, with the larger side of the breast facing down. Place the goose breast on the greased baking rack, with the larger side of the breast facing down. It's important to keep going this to keep from drying out. This site uses Akismet to reduce spam. Otherwise you'll have to sear it so long to get the center to a safe, medium-rare, temperature that you risk over cooking the outside and making it chewy and having a poor taste. Let it rest for at least 45 minutes. Remove the filets and place in a baking dish. Because of that, you have to be very careful not to overcook and dry these out when pan searing. All our geese are hand picked to ensure ample breast meat, before being expertly prepared, leaving the breast intact. Continue to stir so that the garlic does not burn. A 4-oz. Notify me of follow-up comments by email. Place in an oven set to 180c (350f) to bake for 3-4 hours Around the 2.5 and 3 hour marks remove and check to see doneness by poking with a dinner knife. We sell breast and thigh fillets, and stuffed, easy-carve birds, from 1 October to 31 January. After that time, stir the breasts around and add more oil if necessary. Rinse your goose breast in cool water and blot it dry with paper towels. Heat your grill up and cook the meat for 3 or 4 minutes … Duck or Goose Breakfast Sausage. Remove from the oven, remove the foil and use oven gloves to lift the rack (and the goose) out of the roasting tin. Pour the beer over the goose breast and let it run into the bottom of the pan, until there’s at least an inch or so. Once you verify a center temperature of 125-130 deg F, remove and set aside. These early season birds are usually full of pin feathers so plucking and saving the skin is very time consuming and I normally don’t bother. A smaller goose can be cooked whole in a slow cooker, but with larger birds, it's best to use just the breast meat. Typically more prized than turkey, they take a lot more food to fatten, but the reward is delicious rich meat ideal for celebration meals. Alternatively, glaze the breasts or cover them with sauce or gravy before baking. Rub all over with the oil and season generously with salt. Brynne Chandler raised three children alone while travelling, remodeling old homes, taking classes at the Unioversity of California Northridge and enjoying a successful career writing TV Animation. Up until now, I haven’t posted any new recipes so I figured it was time to try something new. Heat butter and the oil in a large skillet over medium heat. Put butter or margarine into a skillet and heat to frying temperature. The legs and thighs are perfect for soups, tacos, salads, etc. Dress nice, be polite, and just go door knocking. Preheat your oven to 400 degrees Fahrenheit. According to the USDA, you should cook goose breast at temperatures between 325 degrees Fahrenheit (163 degrees Celcius) and 425 degrees Fahrenheit (218 degrees Celcius). https://primallywild.com/2018/09/02/canada-goose-breast-with-mushroom-cream-sauce/, Dust the breasts with salt, fresh cracked pepper, and garlic powder. Required fields are marked *. The goose is done when it reaches 165 degrees Fahrenheit. Baking goose breasts helps retain their rich flavor while also providing a crispy skin. Enjoy with roasted potatoes and a side of vegetables, if desired. Most goose breasts need a cooking time of 30 to 45 minutes. Add the goose breasts to the pan, flat side down. stick of butter should be enough to cover a goose breast, but use more or less according to the size of your goose. Brynne has been writing fun and informative non-fiction articles for almost a decade. Sear the goose breasts for 8 minutes. The breast meat is more delicately-flavoured and tender than the legs, which are darker, with a richer taste. ; Alice Henneman, M.S., R.D. The breasts are a fantastic piece of meat. Baked grouse breasts taste best if you brown the breasts lightly in hot butter or oil first, then place the browned breasts in a baking dish. // Leaf Group Lifestyle. Melt the butter in a cast iron skillet until bubbling then put one breast, seasoned side down, and sear for a minute. Goose breasts are coated in a orange glaze, then baked to perfection. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. Bake at 350 degrees for 20 - 30 minutes. Then repeat with the other breast. The difficult part is getting permission. Put it over medium-high heat. Brand X Pictures/Brand X Pictures/Getty Images, Copyright © 2021 Leaf Group Ltd., all rights reserved. Slice the breasts thin, lightly drizzle with the sauce and mushrooms. Eventually you’ll find a land owner generous enough to let you hunt. It’s not possible! Once there is little resistance, remove the foil and allow it to brown Remove from the oven once you can easily poke a knife into it Stuff the goose with the onion, orange and bay. Cook the breasts over medium-high heat without moving or turning them. Don’t stab it too deeply, just pierce the skin. Call in the Geese. Add the goose fillets and boil for 10 minutes. This is different. Marinade for about 1 hour in refrigerator. Stir with a whisk to scrape up any brown bits form the goose or pieces of garlic off the cast iron. Sit the goose on a rack in a large roasting tin and tightly cover with a large piece of foil. They aren’t hard to find in fields. Use a sharp knife to lightly score the skin of the goose and season well with salt. Once the mushrooms have softened, add the cream. Sprinkle a little ground pepper over each breast and lower them into the hot skillet. Pan fry to start off with, skin side down, to produce some lovely Goose Fat for your roasties … and finish slowly in the oven if you want it “fall apart tender”. Prick the goose breast all over with a fork. Plus, they’re quite plentiful. Pan Seared Canada Goose Breast with Mushroom Cream Sauce, Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window). Here is my master technique for cooking a duck breast , and you can find a selection of my wild game sauces here . Don’t you dare waste that skin! An environmental problem solved when you cook up some wild Canadian Geese breast on the grill. Made entirely of dark meat, goose breast is higher in fat content than turkey or chicken, but as a yearly holiday indulgence or other special-occasion meal, goose breast can still be part of a healthy lifestyle. Goose meat has a darker colour and a much richer flavour than that of other poultry. Main Course recipe for Baked Goose Breast Fillets - Season fillets with salt and pepper, and roll in flour. If you haven’t already marinated them or aren’t using our marinated pheasant breast fillets, season them on both sides while heating some oil and/or butter in a pan over a high heat. Brown fillets on both sides. Score meat and rub seasonings into breasts on both sides. Your email address will not be published. Snow goose and Canada goose breasts are fantastic ground, too. Then, starting with the first one in the pan, turn them over and cook for another 3 or 4 minutes on the other side. Hard at work on her first cookbook, which combines healthy eating science-based... 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Massage softened, unsalted butter into the thickest part of the goose for 15 to 20 per... Stuffed, easy-carve birds, from 1 October to 31 January touch.... Fillets and boil for 10 minutes the other side of the wine pan, flat side down, garlic... Off and I started out with a fork, leaving the breast intact of too much.! Breasts over medium-high heat without moving the breasts moist, place a strip bacon...