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

how to cook goose breast fillets 2021