Tuesday, November 10, 2009

My goose is cooked!

I am on my 2 week working vacation in Rowlett, Texas. My brother is going on a hunting trip so I get to babysit the kids while he and the wife are away. He arrived back from a duck hunt in Utah the same day I flew in to Dallas. He came home with some wild duck breasts from his hunt and some wild goose breast that his host gave to him. Tonite I am cooking the Goose! My first time cooking goose of any kind wild or farm raised. I googled recipes for goose and found a couple with flavor profiles that I liked.
The flavorful roast goose is brined then roasted with an orange basting sauce. Before you get started, be sure you have a container the right size for the goose so the brine will cover it thoroughly. I also did alot of reading before starting my wild game and fowl cooking. I made a salt water mixture to soak the wild goose in overnite. This draws out the blood which removes alot of the " gamey " taste. I used about a gallon of water and 1 cup of kosher salt. In the morning I rinsed the breasts thoroughly and made the brine.
Wild Roast Goose with brine and Orange Glaze
1 to 1 1/2 gallons cold water
1 cup kosher salt
1/2 cup granulated sugar
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 bay leaf
1/2 teaspoon cracked black pepper
dash allspice
Adjust the amount of brine to the quantity of goose. I had 4 large breasts (2 birds)
The recipe that I found has been altered. I adjusted some ingredients and added a few of my own.
The Glaze:
1 cup orange juice
1 cup orange marmalade
1/2 cup dry white wine
1 Tbs honey
1 pinch of ground ginger ( if you have fresh ginger use 1/4 tsp)
Wash goose and trim excess fat. Place in a large container with a cover. Add the brine mixture so goose meat is completely covered. Cover and let sit overnite or at least 8 hours.
In a saucepan, heat 1 cup of the water with salt, sugar, and spices until salt and sugar are dissolved. Cool slightly and add to 1 gallon of cold water. Pour over the goose and add more ice cold water to cover the goose if needed. Let brine for at least 8 hours. Remove from liquid and pat dry. Heat oven to 350°. Combine the glaze ingredients in a small saucepan and cook down about 1/3. Mixture should be syrupy. I decided to pan sear the breasts in a very hot saute pan with a little olive oil. I seasoned the breasts with salt and pepper. Sear each side of the breasts and place in a roasting pan. Place goose, breast side down, on a rack in a large roasting pan, if you have a rack. The directions told me to cook for 20 min per lb..or to an internal temperature of 160 degrees. I cooked the fairly large breasts for about an hour until the juices ran clear. I think this may have been a bit too long. I think cooking the wild goose to 140-150 degrees would have been better. Baste the breasts with the orange glaze several times during roasting. I removed the breasts from the oven and immediately sliced the breasts. I served it with Wild and brown rice and steamed green beans. As I was slicing it, I of course had to taste it. My first bite was a nice suprise. The meat was tasty, not gamey and I bit into my first shotgun pellet. OWW!! lol. There were several found while I was slicing and a few others as we were eating. My neice Cassie ( a true Texan ) tried a small bite and ate about 1 breast by herself. She didnt care for the orange glaze but ate as much as I did anyway. My brother Scott loved it! The rest of the Texas family loved it too, although the Orange glaze didnt go over well with all of the Texans, the New Yorkers loved it. I have to send a big thanks to Jeremy for sending my brother home with the wild goose for us to enjoy. My brother is now planning a goose hunt for next year, and I am looking forward to more wild game cooking!


ChefMichele said...

ps- and remember...May all your bites be tasty!!

ChefMichele said...
This comment has been removed by the author.
Jeremy said...


I am glad you liked the goose and am so sorry about the shotgun pellets!! I guess that is the nature of cooking what you harvest. We can't wait to get Scott back out here next year and hopefully we will have some Pheasant to add to the menu...we came close this time but not close enough. Good luck with the kids while Scott and Angie are out having fun.

Jeremy Hunter (Scott's wanabe duck guide from Utah :-) )

ChefMichele said...

Thank you Jeremy....I expected the pellets, but was still taken by suprise when I bit into one. I also as a Chef should have been more aware when prepping the meat. It really was delicious. Scott told us about the pheasants...I can almost picture it. LOL The kids and I have a blast...no pun intended. I just hope Scott comes home with some game....and I think my next trip to TX will be when hunting season is over so I can enjoy all his harvests! Next week when he is back from his hunt...we will be raiding the freezer...the Utah duck, one dove breast he saved for me, some venison from last year and wild hog. MMMMMmmmm yummy!