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