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Cooking Wild Goose Breast Sauerbratin-Style?

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Once again, my wonderful local hay/feed dealer has gifted me with two large lovely boneless, skinless, wild Canada goose breast halves.

With last year's gift, I cubed them & made a sort of stew in a red wine gravy with root vegetables. Came out quite good, & you actually would never have guessed the meat was goose - turned out very beef-like.

This time around I'm thinking I'd like to try a sauerbratin-type treatment. Have perused traditional beef sauerbratin recipes, but was wondering if anyone here might have some ideas.

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  1. I don't think goose could hold up to the lengthy marinading, but the flavors would be good. Maybe only marinade for one day. I've used Alton Brown's sauerbraten recipe several times to rave reviews.

    2 Replies
    1. re: Scoutmaster

      I agree that I don't think goose breast - even wild goose breast - needs the lengthy marinating time that beef does. Thanks for that heads up.

      But as much as I really like Alton Brown (have several of his books & enjoy his "Good Eats" show), I'd like to steer away from the "gingersnap" versions of Sauerbraten. My Czech mom made a mean "Pot Roast in Gingersnap Gravy", but she never called it "Sauerbraten", & the meat was never marinated. It was simply a pot roast. The beef for her Sauerbraten was marinated for several days, & then served in a slightly spicy, vinegary, brown gravy with really no sweetness to it; served with the traditional red cabbage & potato dumplings. That's the version I'd like to try with the goose breast. Somehow I just can't warm up to the idea of "Goose Breast in Gingersnap Gravy" - lol!!

      1. re: Bacardi1

        I am not a fan of gingersnaps by themselves, but in the gravy, they make all the difference. You don't really taste them. They just add to the rich undertones and also help thicken. There's only 18 little cookies ;) After re-looking at the recipe, I've always replaced one of the vinegars with dry red wine.