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