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Goose Recipe

  • Blog Post by: Bill Klein
  • September 6, 2011 - 10:21 AM

 

 

Canada geese, especially older ones, can be a challenge to prepare for the sporting table.  Here's a recipe that has elicited "this is good" comments from even guests who say they don't like game.

The key to cooking wild goose so it arrives on the dinner plate tender, moist and flavorful is marinade.  In fact, in this case, two marinades.  We marinate food to tenderize, moisturize and flavorize.  If the last goose you cooked ended up tough, dry and gamy, try this recipe.  You'll see why I refer to honkers as flying filet mignon.

                                                           Buttermilk Breast of Canada Goose

1. Soak the breast filets in salt water for two hours.  Rinse well in cold water.

2. Place the filets in a non-reactive covered container (Tupperware or even a large baggie) and cover with buttermilk.   Refrigerate in the marinade for two days.

3. Take the filets from the buttermilk and rinse well in cold water.

4.  One hour before goose is to be cooked, place filets in this marinade:

                      2 cloves garlic, minced; 1 tablespoon minced fresh ginger; 2 scallions, trimmed and thinly sliced; 1/2   

                      cup soy sauce or Teri;yaki -- the thin, watery version; 1/2 cup cream sherry; 1/4 cup dry sherry; 1/4 cup      

                      firmly packed brown sugar.  Combine ingredients in a small bowl and whisk until sugar is dissolved. 

                      Cover filets in this marinade and refrigerate for one hour.  Drain.

5. Wrap filets in thick bacon and pin with tooth picks.  Cook over hot charcoal fire (direct method) fifteen minutes a side

    (total 30 minutes). Slice thin,drizzle heated remaining marinade over the slices and serve.

 

 

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