Hunters! I have some wild goose breasts…
A friend just dropped off 4 gorgeous goose (geese?) breasts that he got from his last hunting trip. They are in the freezer and I plan on making them for christmas dinner. I found a few good recipes on these sites:
I also did a search on here but most threads had little to no responses.
I would love it if someone here with experience in goose share their tried/true recipes that would be special/festive enough for christmas dinner?
The last time I had wild goose was at a "game party". IIRC they were boneless/skinless, wrapped in bacon and then grilled. Delicious but more of an appetizer than an entree.
Any help would be appreciated!
I would roast them in the oven and then give them a citrus glaze; blood orange would be terrific, regular orange fine. They need to roast in a splash of white wine or gin .
I would butterfly,pound,dredge in flour,egg, and seasoned breadcrumbs and the fry gently in butter/olive oil, like Schnitzel. Game is delicately flavored and lean, so do not over cook. I do grouse breasts this way every chance I get.
The technique I use for goose breasts (with skin and bones) is to sear skin side down in a pan, flip over and transfer to the oven until done to medium rare. You do not want to over cook so this should take less than 1/2 hour. Sear for about 8-10 minutes until nicely browned, flip over and put and in the oven for maybe another 8-10 minutes. Pull out of the oven when it reaches 160 degrees and let rest for at least 10 minutes.
Here is a recipe. I have never made the "swede and chestnuts" part of the recipe, but the cranberry/leek combo is good. I double or triple the amount of cranberries in proportion to the leeks and depending on the size of the leek used.
You can use the same technique I described above and use this recipe for the sauce. I like blueberries with goose.
Hi again- When I unwrapped the breast from the packaging this AM I discovered there are 4 boneless skinless breasts. It appears my friend mixed up mine with another friends.
I have found tons of recipes on line and almost all them suggest marinating but whats confusing is that some call for marinating 1-2 hours and others suggest 8-12 with virtually the same ingredients-sweetener (honey, maple syrup, etc), acid (vinegar, citrus, soy, etc) and spices (herbs, mustards, etc). I don't want to end up with mushy meat by marinating too long but want to infuse the flavor.
BTW- Raffles I suggested the schnitzel idea which I thought my husband would love but he nixed the idea. I still would love to try it someday.