Tue 18 Oct 2011
I was a very lucky girl recently, and received a gift of fresh goose breasts from one of Mr’s friends from work. I have been jealous of people like Beth of Rhubarb and Venison for having hunters in their households and new and exciting cuts of meat to work with in their kitchens. Mr has plans for taking up hunting, but has not come to that point yet. Marc gave me a chance to have a taste of things to come when Mr starts up. Frankly, I’m excited. Thank you to Marc, for graciously sharing his goose; and to Joe, for showing me the recipe.
I had never worked with or partaken of goose before, and for those of you who may not have had it yet either, a goose breast is much like a duck breast. Duck and goose are both water fowl so the breast meat is dark and there is a layer of fat between it and the skin. I hear that goose fat makes for fabulous roasted potatoes, which I hope I have the opportunity to make in the future. Working with the breast, I made these:
Cajun Stuffed Goose
(recipe adapted from Duck Poppers)
1/3 Cup olive oil
1/3 Cup balsamic vinegar
1/2 tsp garlic powder
1/2 tsp black pepper
2 goose breasts
4 ounces cream cheese
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/2 a small onion, cut into thin half moons
1/2 a jalapeño, sliced thin
4 slices of bacon, cut into halves
Make the marinade for the goose by combining the olive oil, balsamic vinegar, garlic powder and black pepper. Put the goose breasts into the marinade and set aside. In a bowl, combine the cream cheese with the second set of seasonings (paprika, cayenne pepper, garlic powder, salt and pepper), mixing to distribute the seasonings through the cream cheese. Remove the goose breasts from the marinade and pound to ~1/4 inch thickness, and cut each pounded breast into four equal pieces. Working one piece at a time, lay the breast flat and place a spoonful of the Cajun cream cheese and a few half moons of onion and a slice of jalapeno. Roll the goose breast around the filling and secure by wrapping the whole thing with a half slice of bacon. Bake in a 375° oven for around 25 minutes. The goose’s juices should run clear and the bacon should crisp.
This dish is quite rich, so one or two of the stuffed pieces of goose should suffice per person. I must say that my first time tasting goose was quite pleasant. The goose itself is quite similar to chicken in texture, but much gamier in flavor. Though we didn’t have any in the house, I imagine it would have done quite well with a rich red wine. The spices from the Cajun cream cheese go together with the goose quite nicely, and crispy exterior from the bacon adds good texture as well. If you haven’t tried goose before, maybe you should give it a whirl.
Mr says: these rich and creamy meat poppers would make a good party snack, and that the addition of bacon to the goose was a wise one, because bacon makes everything a little better.
This time last year: Baked Brie with Cranberry and Orange