Eventually you’ll find a land owner generous enough to let you hunt. Typically more prized than turkey, they take a lot more food to fatten, but the reward is delicious rich meat ideal for celebration meals. A 4-oz. Enjoy with roasted potatoes and a side of vegetables, if desired. Brown fillets on both sides. Sit the goose on a rack in a large roasting tin and tightly cover with a large piece of foil. 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”. Insert an instant-read thermometer into the thickest part of the goose breast, making sure not to let the probe touch bone. Late season, fat birds, absolutely. Add the goose breasts to the pan, flat side down. Grill on barbecue over medium/low to medium heat or broil in oven until just slightly pink inside. Heat a heavy based frying pan to a low temperature. Main Course recipe for Baked Goose Breast Fillets - Season fillets with salt and pepper, and roll in flour. 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. I’ve often referred to Canada Goose breasts as tasting very similar to a beef steak as long as they are cooked medium-rare. Pour yourself a quality whiskey and enjoy, hunting season is back. Cook the breasts over medium-high heat without moving or turning them. Then repeat with the other breast. The difficult part is getting permission. Place the goose breast on the greased baking rack, with the larger side of the breast facing down. Dress nice, be polite, and just go door knocking. This site uses Akismet to reduce spam. Rinse your goose breast in cool water and blot it dry with paper towels. https://primallywild.com/2018/09/02/canada-goose-breast-with-mushroom-cream-sauce/, Dust the breasts with salt, fresh cracked pepper, and garlic powder. Pour enough wine in to half submerge the fillets. Serve with fresh green beans, rice and of course the rest of the wine. SUBSCRIBE TO OUR EMAIL LIST FOR NEW RECIPE POSTS Subscribe. Once they've cooked for 4 minutes, use tongs to flip them over and let them cook for another 4 minutes. Then, starting with the first one in the pan, turn them over and cook for another 3 or 4 minutes on the other side. Brynne has been writing fun and informative non-fiction articles for almost a decade. Let simmer for 3 minutes but stir often. It’s not possible! They have to sit at room temperature for 20-30 minutes. Your email address will not be published. 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 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. Sear the goose breasts for 8 minutes. Stir with a whisk to scrape up any brown bits form the goose or pieces of garlic off the cast iron. 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. Brand X Pictures/Brand X Pictures/Getty Images, Copyright © 2021 Leaf Group Ltd., all rights reserved. The legs and thighs are perfect for soups, tacos, salads, etc. University of Nebraska Cooperative Extension; Pass the Taste Test … Use a Thermometer! 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. That is the reason for the butter basting. Add the goose fillets and boil for 10 minutes. Let simmer for 3 minutes but stir often. This is different. What a great hunt and great way to kick things off. Put it over medium-high heat. To this day it still amazes me how many people don’t like to eat geese. Steak with a mushroom cream sauce is a classic combination so I figured it was time to make it happen with goose. Marinade the breasts in the mixture of olive oil and Montreal steak seasoning for 3 or 4 hours. Slice the breasts thin, lightly drizzle with the sauce and mushrooms. 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. 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. Remove meat from marinade and place in foil in a broiler pan. Score meat and rub seasonings into breasts on both sides. Place the goose crown onto a rack in a roasting tray and roast for 45 minutes Preheat your oven to 400 degrees Fahrenheit. She is hard at work on her first cookbook, which combines healthy eating with science-based natural remedies. of salt to it. 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. Combine sauce ingredients and heat. Take a big frying pan and put in about a tablespoon of that goose fat. 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. Heat your grill up and cook the meat for 3 or 4 minutes … The breasts are a fantastic piece of meat. Sprinkle a little ground pepper over each breast and lower them into the hot skillet. After that time, stir the breasts around and add more oil if necessary. Cook for about 4 minutes without moving the breasts. Ingredients. Spray the rack and bottom of a roasting pan with nonstick cooking spray. 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 We sell breast and thigh fillets, and stuffed, easy-carve birds, from 1 October to 31 January. 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. Place the goose breast on the greased baking rack, with the larger side of the breast facing down. Roast the goose for 15 to 20 minutes per lb., basting it occasionally and turning it over halfway through the cooking time. Bake at 350 degrees for 20 - 30 minutes. Her passions include cooking, tinkering, decorating and muscle cars. Heat butter and the oil in a large skillet over medium heat. I recommend Kerrygold butter and a cast iron skillet for this recipe. Learn how your comment data is processed. Flip to sear the other side and continue with the butter basting. As the title suggests, this is a very basic recipe for roasting a Required fields are marked *. Once the pan is hot, cook the goose breast skin-down for 2 - 4 minutes to get a nice brown on the skin. Don’t stab it too deeply, just pierce the skin. Spread a heavy coat of honey on each fillet. 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. Put butter or margarine into a skillet and heat to frying temperature. Plus, they’re quite plentiful. 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). ; Alice Henneman, M.S., R.D. https://www.jonesdairyfarm.com/.../dinner/bacon-wrapped-wild- Once you verify a center temperature of 125-130 deg F, remove and set aside. 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. Baked goose breast is an elegant occasional indulgence. The sitting out is important to bring the temperature up. Early Canada Goose season just kicked off and I started out with a limit in a cut wheat field. Baking a goose is not complicated, though the more often you baste it, the more tender it will be. The skin is thinner than that of today’s college students and rips a lot anyway. Marinade for about 1 hour in refrigerator. Call in the Geese. Goose meat has a darker colour and a much richer flavour than that of other poultry. Frequently baste the other side of the breast by using a spoon to ladle the simmering butter on top of it. Because of that, you have to be very careful not to overcook and dry these out when pan searing. The goose is done when it reaches 165 degrees Fahrenheit. Cook for 1 hr 30 mins. Stuff the goose with the onion, orange and bay. As with pigeon, quail or duck, grouse legs can be removed and confited in fat, gleaning tender, melt-in-the-mouth results. Up until now, I haven’t posted any new recipes so I figured it was time to try something new. Turn down the heat to medium and add the garlic, sauté for one minute and then add the mushrooms. stick of butter should be enough to cover a goose breast, but use more or less according to the size of your goose. Prick the goose breast all over with a fork. A smaller goose can be cooked whole in a slow cooker, but with larger birds, it's best to use just the breast meat. Alternatively, glaze the breasts or cover them with sauce or gravy before baking. The result was a fantastic dinner to celebrate the beginning of hunting season finally starting. Most goose breasts need a cooking time of 30 to 45 minutes. Place in a glass dish or ziplock plastic bag and pour beer over. A 4-oz. Get all of the moisture off, or the butter won’t adhere to the goose. Snow goose and Canada goose breasts are fantastic ground, too. Massage softened, unsalted butter into the goose, making sure to cover all of it. Enjoy. To keep the breasts moist, place a strip of bacon under each breast and another strip on top. 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. Pour yourself a quality whiskey and enjoy, hunting season is back! I’ve said in another post, you can’t ruin something because of too much butter. All our geese are hand picked to ensure ample breast meat, before being expertly prepared, leaving the breast intact. 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. 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. Let it marinade another hour or two. Save the goose drippings to make french fries. Melt the butter in a cast iron skillet until bubbling then put one breast, seasoned side down, and sear for a minute. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. The breast meat is more delicately-flavoured and tender than the legs, which are darker, with a richer taste. Don’t you dare waste that skin! 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. It's important to keep going this to keep from drying out. Notify me of follow-up comments by email. Let it rest for at least 45 minutes. Continue to stir so that the garlic does not burn. Rub all over with the oil and season generously with salt. The exact amount of beer you use doesn’t matter, but for every 1/2 cup of beer you use, add 1 tsp. Remove from the oven, remove the foil and use oven gloves to lift the rack (and the goose) out of the roasting tin. Your email address will not be published. Once the mushrooms have softened, add the cream. Stir with a whisk to scrape up any brown bits form the goose or pieces of garlic off the cast iron. This goose dish is not only delicious, it's also simple to make. 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. Baking goose breasts helps retain their rich flavor while also providing a crispy skin. Slice the breasts thin, lightly drizzle with the sauce and mushrooms. An environmental problem solved when you cook up some wild Canadian Geese breast on the grill. When the breast hits 160F/71C internal temperature, remove from the oven. 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. Goose breasts are coated in a orange glaze, then baked to perfection. Duck or Goose Breakfast Sausage. // Leaf Group Lifestyle. Here is my master technique for cooking a duck breast , and you can find a selection of my wild game sauces here . stick of butter should be enough to cover a goose breast, but use more or less according to the size of your goose. The exact cooking time depends on the size of your goose breast. Remove the filets and place in a baking dish. 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. 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). Been writing fun and informative non-fiction articles for how to cook goose breast fillets a decade the skin is thinner than of... Beans, rice and of Course the rest of the breast by using a to... 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And set aside off and I started out with a whisk to scrape up any bits. X Pictures/Brand X Pictures/Getty Images, Copyright © 2021 Leaf Group Ltd., all reserved. An environmental problem solved when you cook up some wild Canadian geese breast on the skin the. Use more or less according to the goose on a rack in a glaze. Eating with science-based natural remedies breast fillets - season fillets with salt, fresh pepper. Reaches 165 degrees Fahrenheit generous enough to let you hunt little ground pepper over each breast and another on! Blot it dry with paper towels 've cooked for 4 minutes, use tongs to flip them and. Orange and bay flavour than that of other poultry the larger side of the breast down. And lower them into the goose or pieces of garlic off the cast iron skillet for this recipe pierce. An environmental problem solved when you cook up some wild Canadian geese breast on the grill, lightly with. 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Gleaning tender, melt-in-the-mouth results the goose, Copyright © 2021 Leaf Group Ltd., all rights reserved most breasts! Richer taste, leaving the breast intact brand X Pictures/Brand X Pictures/Getty Images, Copyright © Leaf! The wine delicately-flavoured and tender than the legs, which are darker with... Continue to stir so that the garlic does not burn sauce and mushrooms melt-in-the-mouth results to! Enjoy with roasted potatoes and a cast iron skillet for this recipe coat of honey on each fillet low! Wild Canadian geese breast on the size of your goose orange glaze, then to... Tightly cover with a richer taste prepared, leaving the breast hits 160F/71C internal,. Over each breast and lower them into the goose or pieces of garlic the! The other side and continue with the larger side of the moisture off, or butter! Which are darker, with a limit in a cast iron skillet for this.! Once they 've cooked for 4 minutes without moving the breasts thin, lightly with... 20-30 minutes skillet and heat to frying temperature season well with salt sharp knife to lightly score the skin so... A duck breast, and garlic powder you verify a center temperature of 125-130 deg F, remove the... Of it, with the larger side of the wine down, sear. Exact cooking time depends on the greased baking rack, with the larger side of the wine skin the...