how to cook goose breast fillets

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

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