Recently, Jason and I reconnected with my friend Andrew. I have known him for about 9 years but haven’t seen him for 2. Over dinner and drinks a couple weeks ago, the subject of hunting came up, and thus meat! I asked if I could purchase meat from his hunts (ranging from Moose, Deer, Goose, Duck etc) in order to cook them for this blog. He got really excited and said ‘I’m going Goose hunting this weekend! I will bring you some meat!’
For the days following this conversation I began pouring over recipes for Goose. I have never cooked a Goose let alone touched one. We ended up with the breast meat, which is surprisingly steak-like. It is the shape of a chicken breast, but the colour and texture of a steak.
I can honestly say: I have never done this before. I can also honestly say: It was delicious! I am always nervous trying something completely new when people are coming for dinner… but this turned out magnificently. I would recommend this to anyone. (adapted from this recipe.)
2 goose breast fillets
1 tbsp balsamic vinegar
3. Roast the goose breasts in the panggangan for 15 minutes, remove and rest in a warm place for 10 minutes.
2. Add the black currant jelly. Bring to a boil and cook briskly until it forms a thick gravy. (mine was never thick…) Stir in butter and keep warm.