Never go hungry

Penn · 02-26-2012, 16:18

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

Penn · 02-29-2012, 16:46

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.