WILD GOOSE BREASTS WITH ORANGE GLAZE
This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time.
Provided by ALIGORN
Categories Meat and Poultry Recipes Game Meats Goose
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
- In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
- Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 7.3 g, Cholesterol 93.6 mg, Fat 22.8 g, Fiber 1.3 g, Protein 26.8 g, SaturatedFat 7.1 g, Sodium 298.1 mg, Sugar 5.2 g
WILD GOOSE
This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. Just want to warn that I have not yet made this recipe and therefore cannot yet vouch for it, although I chose it because it appeared to me that it has potential to be tasty and interesting. I plan on eventually cooking this and, if needed, will post any changes I think are called for.
Provided by echo echo
Categories Goose
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Soak plucked and cleaned goose overnight in well salted water.
- Rinse and dry, then stuff with 2 onions and 2 apples, both quartered.
- Place breast side up in open roaster pan and cover with 2 strips thick bacon.
- Brown in 475 degree oven until bacon is crisp.
- Take all fat from pan and discard.
- Remove bacon.
- Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine.
- Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often.
- Goose should be done so that meat will readily pull off carcass.
- Remove goose from roaster and place on warm platter.
- Remove and discard stuffing.
- Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
- Correct seasoning if necessary.
- Serve with wild rice.
BAKED GOOSE BREAST RECIPE - (4.3/5)
Provided by gnikylime
Number Of Ingredients 18
Steps:
- Take goose breast out of the refrigerator and let warm to room temperature. Pat the breasts dry with paper towels. If you are working with a domesticated goose or a very fat duck, use a sharp knife to score the skin (but not the meat) in a crosshatch pattern, making the slashes about 1 inch across. This helps the fat render and will give you a crispier skin. Do not score the skin of a wild goose unless it is very fatty. Preheat oven to 325F/163C. To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Rub the goose all over with a little olive oil and half of the spice mix, making sure you get into all the nooks and crannies. (Reserve the remaining half for the red cabbage.) Grease a baking dish large enough to hold all of the goose with olive oil. Line the bottom of the dish with the onion, carrot, and celery disks. Distribute the herbs and mandarin pieces on top of the onions. Place the goose breasts on the top of everything else. Check after 40 minutes and continue checking every 5 minutes. When the breast hits 160F/71C internal temperature, remove from the oven. Let it rest for at least 45 minutes. Take a big frying pan and put in about a tablespoon of that goose fat. Put it over medium-high heat. Once the pan is hot, cook the goose breast skin-down for 2 - 4 minutes to get a nice brown on the skin. Reserve the remaining rendered fat for future use.
GRILLED MARINATED GOOSE BREAST
This recipe was given to me by a German gentleman. A really good way to prepare goose breasts that gives a texture and flavor similar to a fine steak. Especially when barbecued over a medium or medium low heat. Temperature is usually shown on a gas grill, but most charcoal grills don't have a gauge. The best way to gauge temperature, is to place your hand about 6-inches above the heat source. If you can hold your hand there before pulling away for: High Heat-3 seconds(500 deg.F) Medium High Heat-5 seconds(400 deg.F) Medium Heat-7 seconds(350 deg.F) Medium Low Heat-10 seconds(325 deg.F) Low Heat-12 seconds(300 deg.F) Also makes an excellent marinade for red meat.
Provided by bshemyshua
Categories Goose
Time 1h25m
Yield 4 breasts, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Score meat and rub seasonings into breasts on both sides.
- Place in a glass dish or ziplock plastic bag and pour beer over. Marinade for about 1 hour in refrigerator.
- Grill on barbecue over medium/low to medium heat or broil in oven until just slightly pink inside. If meat starts to look a little dry, brush lightly with oil.
- Slice thinly against the grain before serving. Good with a potato and salad.
Nutrition Facts : Calories 53.3, Sodium 25.7, Carbohydrate 4.8, Fiber 0.1, Sugar 0.2, Protein 0.6
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