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Dec 21, 2013 11:16 AM

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!

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  1. 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 .

    1. 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.

      1. Are they boneless and skinless? Or, do they have the skin and underlying layer of fat on them? The answer would definitely affect the cooking options.

        5 Replies
        1. re: John E.

          I have the same questions as John E. Do they have bone and/or skin and fat layer?

          1. re: Springhaze2

            They' are full breasts with bones and skin.

            1. re: foodieX2

              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.


                1. re: Springhaze2

                  I just realized I forgot to add the BBC link for the first part of my post...

                  As I mentioned before, I have never made the "swede and chestnuts", but the cranberry/leek combo is a good one, with more cranberries.

          2. 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.

            Any thoughts?

            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.