Easter. You might think of bunnies and egg-hunting, but for the avid waterfowler, it means spring snow goose season. Depending on what date Easter falls on and when the geese migrate, hunters can often count on fresh snow goose to prepare for Easter dinner.
Sous-vide cooking is gaining in popularity. A temperature-regulated water bath cooks meat or brings it up to a precise temperature. No moisture can escape from meat in a sealed bag, making for tremendous flavour.
Cooking goose medium or medium-rare ensures it is moist, flavourful, and most importantly, tender. Let’s make even doubters want more white geese for Easter.
Tip: Air in your zipper or vacuum sealer bag means it will float. To maintain even heat in the goose breasts and cook to the perfect temperature, they need to be submerged when cooking. Use a metal paperclip to hold the bag in place within your cooking vessel if necessary.