How To Cook Wild Goose Breast – We use cookies to make it better. By using our site, you accept our cookie policy and cookie settings
This article was co-authored by Jessica Gibson. Jessica Gibson has been a contributing writer and editor since 2014. After completing a year of art studies at Emily Carr University in Vancouver, she received a BA in History from Columbia College. Jessica also completed an MA in History from the University of Oregon in 2013.
How To Cook Wild Goose Breast
There are 8 references mentioned in this article, which can be found at the bottom of the page.
Best Goose Recipe
Most people are familiar with roasting a whole goose, but cooking just the breast is easier. For a one-pan dish, sear the brisket in a hot pan until browned. Then finish roasting it in the oven. If you want a hands-off method, combine sliced goose breast with barbecue sauce, onion and pepper. Then cook slowly until the meat is tender. To give the goose a smoky flavor, marinate the breast, wrap it in bacon, and throw it on the grill.
This article was co-authored by Jessica Gibson. Jessica Gibson has been a contributing writer and editor since 2014. After completing a year of art studies at Emily Carr University in Vancouver, she received a BA in History from Columbia College. Jessica also completed her MA in History from the University of Oregon in 2013. This article has been viewed 156,933 times. January 18, 2017October 10, 2021 Harvest Nature 0 Comments Food Adventure, Canada, Canada Goose, Family, Food, Games, Outdoors, Recipes, Wild Game
I love all that Ontario has to offer a hunter and I do my fair share of hunting deer, wild turkey and ruffed grouse, but deep down I am a water hunter and have been since my early days.
My father spent his entire working life with Ducks Unlimited, and I grew up with “Know Your Ducks” pamphlets, spending hours as a youngster listening to my father and uncle’s glorious tales of marshes and cornfields. their friend I participated in countless DU project site visits and then on my imagined early morning duck and goose hunts. Now, as a thirty-year-old man, I venture all year round to spend my mornings hunting ducks and geese, and the end of the season only leaves me wanting more.
Sous Vide And Reverse Seared Goose Breast Recipe
I am living proof that if you get your kids outside, they are more likely to love the wilderness lifestyle itself. Canada goose hunting is my truest and most wicked passion.
But unfortunately, Canada geese have a bad reputation as waterfowl table fare. Most people from far and wide praise the heavenly speckled belly, and they salivate for the fat roast canvas. Cranes, if hunting were legal in Ontario, would seem to be so many ambrosia birds.
But no ordinary Canada goose. Often they are boiled and ground until all semblance of ‘goose’ disappears from them. Other times they’re filled with jalapeños, cream cheese and wrapped in bacon so that the goose is just a vehicle to carry the other ingredients. Very tasty even after the hunt, this popper is paired with a cold beer (or neat whiskey), but it can be any meat in the mix.
Because they are everywhere, people call them ‘garbage rats’ or ‘sky rats’. Often they end up with pork and spices like sausage or pepperoni. This is, again, a delicious meal, but I ask you “Where’s the Goose?”
Instant Pot Wild Goose Breast
Maybe I’m weird. I love the taste of Canada Goose. If they migrate long, with a layer of fat mixed with corn on their chest, all the better.
My friends looked at me questioningly as I separated the legs and breast from the carcass, and the rest would be skinned and placed on the ground in a bag. So I decided to revive a simple goose preparation for my family and anyone who is interested to try it. The blackberry sauce may be the secret. Is it putty? Coulis? I don’t know, even if a professionally trained chef is shouting the correct technical terms at their monitor right now, I don’t really care because it’s so tough, sharp and delicious when paired with the richness of this goose breast.
It’s easy, it’s foolproof, and once you taste it, it’ll make you think twice about shooting your whole Canada goose in the meat grinder. Sorry we haven’t posted in a while. Working on our book and all (hooray!) For those who don’t get our notice on the Food for Hunters Facebook page, Rick and I are F+W Media, Inc. The good folks who publish the magazines we all know and love like Deer, Deer, Hunting and Gun Digest are in the process of writing a book called They’re! The book covers many animals and offers tips and tricks on how to dress, process and cook wild game. We are aiming to finish our manuscript in October 2014, so hopefully the book will hit the shelves in the summer of 2015. This will be our first book and we are both very excited to share it with you! We will update you as we proceed.
As for this recipe, pan-fried duck or goose breast is easy, quick and classic, and hunters who are used to pulling the skin off their waterfowl should think about giving up this bad habit. The goose or duck skin is the best part of the animal. Its sweet and aromatic fat distinguishes it from other wild animals. To me, rendered duck or goose fat is gold, and you don’t have a proper wild duck breast until you taste it seared in its own fat and the skin is well cooked. With duck, a simple pan burner works perfectly. But goose, we found, is easier to cook by searing in a pan and then finishing in the oven. Canada goose breasts are very thick, so pan searing alone is often a challenge. For a great guide on how to cook a roast duck or goose breast, check out our friend Hank Shaw’s post at Hunter Angler Gardener Cook.
Instant Pot Wild Goose Breasts With Cherry Sauce
This rosemary fig sauce is textbook for hunters. We love pairing red wild game with sweet and savory sauces, so this one. It is also made with goose drippings, red wine, balsamic vinegar and butter. Tried it. It will not disappoint.
After cleaning and washing the breast, dry it with a paper towel. Score the skin of the goose, but do not cut the meat. Sprinkle salt on both sides. When grilling or grilling red meat, remember to remove it from the refrigerator at least 1 hour before cooking.
2. Before cooking, dry the skin again to remove as much moisture as possible. This will allow the skin to become elastic. Then place both breasts in an ovenproof pan, such as a cast iron pan. Turn on the stove on medium-low heat. This will allow the fat to slow down.
3. Cook skin side down for 5 minutes, or until golden and crispy, but not burnt. Halfway through the grilling time, tip the pan to drain off most of the fat that has formed and keep it in a small bowl. It is enough to switch to the other side. If there are cuts or blood stains on the breast, the area may be darker on the skin. Then turn the breast to the opposite side and cook for another 5 minutes.
Wild Goose Breast Fillet (steak)
Next, turn the breast over to its thick side and cook for 1-2 minutes to get some color. If necessary, use tongs to keep the breast upright. For the purpose of this post, we only cook 1 breast. If you have two breasts, you can tuck the bottoms together so that the skin is facing out. They should stand on their own without the help of tongs.
4. Then place the skin of the lower breast into a bowl and gently remove the excess fat. Roast in the same ovenproof pan in a 350 degree F oven for 7-10 minutes, or until cooked to your desired doneness. We like to cook our waterfowl medium-rare to medium-rare. It may also take some practice to accurately recognize what rare, medium-rare, medium, etc. look like. in waterfowl. We find that wild waterfowl retain their red/pink color better than beef. Although simple, the texture is simple, it still looks very pink and rare. The best way is to look at the texture of the meat. Learn to recognize what raw goose/duck meat looks like and how the appearance and taste changes during cooking. This will help prevent your ducks and geese from overcooking in the future. Accommodation