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Canadian Goose with rice and beans. Recipe and pictures to follow.
Wow, I forgot to take pictures it was delicious! Seared very quickly, Very rare, I have a feeling if you cook Canadian Goose beyond rare its a NG.
I only cook one breast tonight; tomorrow I photo the results of the 2nd.
mark46th
02-26-2012, 22:22
Penn- I stuffed a honker I had shot with Wild Rice, diced Portabella mushrooms(sauteed in olive oil and white wine), diced apples and diced onions. I put it into a cooking bag(Like the ones used for turkey) then roasted it in the oven at 400 degrees for an hour. It was very moist. Delicious
The first picture is my friends restaurant, they cook on wood charcoal. Check out the spit. The second picture is of the goose. I dusted it with cocoa and wonder flour then quickly seared it. Goose must be served rare, or you have to confit the breast & leg. Otherwise, its almost to tough. This rendition is rice and beans with cured ginger, and balsamic reduction- a great counter balance to the chocolate dusting, which in turn really balances out the bitterness in the goose meat.