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