Last year I had as a goal to go geese hunting. It’s still a goal for this year since it didn’t happen. My waterfowl hunting friend Jason helped me out on the cooking front by donating a bunch of Canadian geese breasts.
So how to prepare them? It was not until I listened to MeatEater’s episode 140 with Danielle’s (Wild and Whole) that I made up my mind. Danielle's description of “Steakhouse Goose” sounded awesome and easy.
Sous Vide Canadian Goose Breast a.k.a Kjell’s version of Steakhouse Goose
Since the geese weren’t aged I decided to brine them first. If I had killed them myself and aged them for 60C day grades then I would skip this step.
After the brining I rinsed them thoroughly and patted them dry with paper towels before vacuum packing them. The geese breasts were paired and sprinkled with thyme, rosemary and with two garlic cloves in each bag. Vacuumed sealed and ready to go. Two bags were put in the sous vide bath and the rest of the bags put in the freezer for next time.
The sous vide was prepared roughly according to Danielle’s instructions. It turned out to be 3h in the bath at 130F.
When half the sous vide time was left I started prepping the scalloped potatoes. Peeled, sliced thin, layered with a little bit of onion powder. The sauce was whisked together and poured on top with some sprinkled paprika powder for color. 50 minutes in the oven at 350F got the job done.
When the sous vide cooked geese were done I used the juices as a gravy starter. The geese breasts were patted dry to get the best condition for searing. Searing on high temperature until there was a nice steak surface and served a couple of minutes later.
Tasty, tender and flavorful.
Ingredients Scalloped Potatoes
10-12 medium sized potatoes
8 tbsp margarine
pepper and paprika powder
3 cups chicken broth
1/3 cup flour
Optional some shredded cheese
Optional: Ingredients Brine
1 quart water
1 cup apple cider vinegar
1 cup kosher salt (no iodine)
2 cups sugar
4 tbsp fresh sage
3 tbsp fresh thyme
2 tbsp fresh rosemary
1 tbsp ground pepper
Bring all ingredients to a boil. Let it cool down. Brine the meat for 24 hours. Rinse the meat thoroughly and pat it dry with paper towels.
Use a pot with the stove on medium heat. Melt the margarine and mix in the flour. Add the broth while whisking until its all mixed in and the sauce starts to thicken.
Peel the potatoes and slice thin. Use 2 oven forms. Layer the potatoes with a little bit of onion powder. Once it’s all layer out pour the sauce on top of the potatoes. Add some cheese on top if you want it. Sprinkle with a little bit pepper and paprika powder.
50 minutes in the oven at 350F. It should have a nice golden and tanned color.