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