Sous-vide Easter Goose

''Because it brings family together not just in the bushes but at the dinner table. It's always been a family activity and makes it something I look forward to every year.'' - Mary H.

Sous-vide Easter Goose

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.

Prep Time

10m

Cook Time

2h 15m

Total Time

2h 30m

Servings

kCal/Serving

232

Ingredients:

4 snow goose breasts, skinless and boneless
4 sprigs fresh sage
2 tsp poultry seasoning
2 cloves garlic, pressed

8 juniper berries, crushed
2 tbsp butter, melted
2 tbsp oil
salt and pepper to taste

Directions:

Rinse goose breasts with cold water and pat dry. Sprinkle with poultry seasoning, salt and pepper. Gently rub in the spices so they hold tight to the meat.
Place goose breasts in a zipper bag or vacuum sealer bag, so they are just touching. Place a sprig of sage on each breast (or ¼ tsp of dried sage if fresh isn’t available), press garlic into the bag, and add juniper berries, so they are evenly distributed. Drizzle the meat with melted butter and seal the bags, so there is no air in them.
Use a large pot or plastic sous-vide cooking station and fill it with enough water to cover the bag of goose breasts. Insert the sous-vide wand and set the temperature to 140°F, with a cooking time of 2 hours.
After two hours, heat oil in a cast iron fry pan. Remove goose breasts from the sous-vide pot. Open the bag, remove the breasts, and place them in the hot oil to brown quickly. Cook for 1-2 minutes per side, then let rest for a couple of minutes in foil.
Slice the breasts and serve with cranberry sauce or jalapeno jelly.

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.

Comments

Energy (kCal)

133

Protien (g)

24.31

Fat (g)

4.02

Cholesterol (g)

0.080

You might also like...

Moose and Broccoli Chow Mein: Beef and broccoli chow mein can be easily made into a wild game version. Moose works well, as does deer, elk, bear, duck, goose, and even wild turkey or pheasant. Cook hot and fast, and this entrée will become a new, easy favourite.

Blueberry & Citrus Pheasant Sausage: Blueberry and citrus pheasant dinner sausages are a unique way to enjoy a stockpile of harvested birds. You can also try cranberry and white wine, or add other birds to the mix like grouse or partridge for your own unique sausage flavour.

Goose and Nut Pâté: A pâté references any type of meat that is made into delectable paste—and this is the wild game version. Goose breast, bacon and nuts like pecans, cashews or walnuts make the perfect combo. Basil, tarragon or sage up the flavour ante.

Sandhill Crane - Ribeye of the Sky: Sandhill crane is called ribeye of the sky because it’s more like beef than it is fowl. Try this simple marinade on the grill for tender, flavourful wild meat.