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.
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.
Author:
Brad Fenson
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.
