INGREDIENTS

2 skinless boneless goose breasts

1/2 pound Mushrooms sliced

2 Tbsp olive oil

4 Tbsp bacon grease

6 Tbsp butter

2 cloves of garlic

3/4 cup heavy cream

1/2 cup vermouth

Garlic Powder

Salt

Pepper

PREPARATION

I was lucky enough to get my hands on some Canada Goose from Idaho. These birds were very fat and had definitely been feeding on left over field corn and other farm stuffs. Wild Canada Goose tastes a lot like steak. They are often refereed to as the Rib Eyes of the Sky. The meat has a texture of beef and tastes very much like a good steak. There is a hint of wildness in the flavor that lets you know that you are eating a piece of meat that has not been raised on a farm. These birds have spent their summer in the lush wetlands and farm fields of Canada, Montana and Idaho and have grown fat on a variety of tasty treats.

The recipe I concocted included a wild mushroom cream sauce. The first step in the cooking process required the dry roasting of the mushrooms until the moisture was gone and they had a nutty flavor. After about ten minutes, the mushrooms were done and I placed the cooked mushrooms to the side. I then added about five slices of bacon to the skillet and rendered the fat.

I rinsed and thoroughly dried the goose breasts and put them in a separate dish and covered them with vermouth, salt, pepper and garlic powder to marinate for about 60 minutes.

I had breasted this goose out and was unable to save the skin. Without the skin and the layer of fat that is underneath it, the meat can become very dry when cooking. To avoid this problem, I use the rendered bacon fat and added olive oil and butter to the pan to keep the breasts moist when cooking.

Once the bacon fat was rendered, I added about a tablespoon of olive oil to the grease. As soon as the oil was hot, I added the goose breasts to the pan and seared both sides. I also added 6 tablespoons of butter to the pan and basted the breasts as they cooked. “Refer to the video to see how to baste the breasts with butter.”

https://youtu.be/wXUrOxUvaUg

I cooked the goose breasts for about 7 – 10 minutes until they were just at the edge of rare to medium rare.

I placed the breasts to the side and covered them with aluminum foil. I then proceeded to make the pan sauce. The skillet had the butter, oil and brown bits from the goose in it. I added vermouth to the mixture and scraped all of the brown bits from the bottom of the skillet. I then added the mushrooms and cooked until heated through. I added 3/4 cups of cream to the mixture and simmered it for about three minutes. The sauce was now completed.

After the breasts had rested for about 10 minutes, I cut them just as you would a London Broil or Rib Eye Steak. It is okay to eat goose rare or medium rare.

I placed the goose slices on a bed of wild rice and seasoned them with a little Maldon Sea Salt.

I then spooned the mushroom cream sauce over the breasts and served immediately with roasted root vegetables and a bold red wine.

Enjoy!