Lots of skinless goose breasts, mostly from Canada or snow geese, are a common sight for hunters. They make good food, but far too many of us become accustomed to eating only goose jerky or pastrami. Both are delicious, but I’m going to demonstrate a fantastic method for quickly and efficiently cooking goose breasts.
Cooking goose breasts, particularly Canada goose breasts from larger subspecies, can be difficult because they can be up to 3 inches thick. You now have a tough, difficult-to-cook piece of meat in your hands due to the long lifespan of Canada geese, which can reach up to 30 years (!).
You should first cut your goose breast in half lengthwise. You are basically butterflying the goose breast. If you want to see the technique in action, I made a brief video of it here.
This will make the goose breast cook much, much faster. In reality, you’re making the meat behave like Mexican skirt steak, or arrachera. Because of this, thinly cut meats are frequently used in Mexican cuisine. They cook quickly, take a marinade well, and are simple to chop into pieces that are taco-size.
You must choose whether to pound your goose breast after it has been butterflied. If you have a large Canada goose breast, I suggest pounding the pieces thin with a meat mallet or an empty wine bottle while sandwiched between two sheets of plastic wrap. You want the meat to be about 1/4 inch thick. Although snow geese aren’t particularly large, you can still do this if you’d like to.
Either way, a marinade is a good idea here. Because the meat is so thin, a marinade will adhere to it well; marinades don’t go very deep into meat. You can use the fantastic arrachera marinade I’ve included in this recipe, or you can simply use lime juice, cilantro, and garlic powder with however much chile you can handle.
After that, you want to quickly and intensely sear your goose breast. On top of the breasts, I like to place a bacon press and place them on an oiled Mexican flat top called a comal. This keeps them flat and gives you a good crust. Only a minute or three will be needed. Flip and sear the other side.
If you watch authentic taco makers at work, there is a method to cutting meat for tacos. To create tiny pieces of taco meat that won’t come out as soon as you bite into your taco, the meat is first thinly sliced against the grain, followed by a chop perpendicular to that. I did another short video on this cutting style here.
It’s up to you what you put on your tacos. Flour or corn tortillas is your call, as are toppings. Have fun after your next goose hunt by checking out my website’s entire section dedicated to tacos and salsas!
I frequently prepare this dish because I have a lot of snow geese in my freezer from the 2018 conservation hunts. This is almost always what I serve when I have visitors over. In addition to completely altering how people perceive the “carp of the sky,” I get to free up valuable freezer space. The reaction is typically a mix of surprise and joy.
I make this dish using a sous vide device. It keeps the meat tender and incredibly juicy. I set the thermostat so that every breast cooks to a rare level. In order to finish, I sear each steak on a cast iron to the desired doneness for each person.
After that, you want to quickly and intensely sear your goose breast. On top of the breasts, I like to place a bacon press and place them on an oiled Mexican flat top called a comal. This keeps them flat and gives you a good crust. Only a minute or three will be needed. Flip and sear the other side.
How to slice your meat for tacos? There is a method here, if you watch real taqueros do their thing. It’s a thin slice against the grain of the meat first, then a chop perpendicular to that to make little pieces of taco meat that won’t pull out the moment you bite into your taco. I did another short video on this cutting style here.
This will make the goose breast cook much, much faster. In reality, you’re making the meat behave like Mexican skirt steak, or arrachera. Because of this, thinly cut meats are frequently used in Mexican cuisine. They cook quickly, take a marinade well, and are simple to chop into pieces that are taco-size.
Lots of skinless goose breasts, mostly from Canada or snow geese, are a common sight for hunters. They make good food, but far too many of us become accustomed to eating only goose jerky or pastrami. Both are delicious, but I’m going to demonstrate a fantastic method for quickly and efficiently cooking goose breasts.
You must choose whether to pound your goose breast after it has been butterflied. If you have a large Canada goose breast, I suggest pounding the pieces thin with a meat mallet or an empty wine bottle while sandwiched between two sheets of plastic wrap. You want the meat to be about 1/4 inch thick. Although snow geese aren’t particularly large, you can still do this if you’d like to.
Sweet and Savory Slow-Cooker Goose Breasts
Drew Hawkins1 Community Answer The ideal temperature is 165 °F (74 °C). Its really important that game meat like goose is fully cooked so there isnt a chance that youll consume any contaminants or parasites. This ideal internal temperature applies to any part of the goose that you cook as well. Whether its a breast, leg, wing, or thigh, the meat needs to be fully cooked. The easiest way to check the internal temperature is to use a meat thermometer. Insert the end of the thermometer into the thickest part of the breast to get an accurate reading. As long as the meat is at or above 165 °F (74 °C), then its safe to eat! If it hasnt reached the proper temperature, you can finish it up in the oven for a few minutes and then check it again. Drew Hawkins1 Community Answer Bacon-wrapped grilled goose is always a hit! Its also super simple. Make a simple marinade with 1 sprig of fresh rosemary and 4 sprigs of fresh thyme. Put the herbs into a bowl and whisk in 2 minced cloves of garlic, 1⁄2 cup (120 ml) of red wine, and 1⁄4 cup (59 ml) of olive oil. Put the goose breasts into the bowl with the marinade and turn them over so theyre coated. Cover the bowl and refrigerate the goose breasts for at least 2 hours and up to 4 hours. Dont rush the process! The marinade can infuse them with flavor and cut down on the gamey taste. Then, wrap slices of bacon around each breast so the goose is completely covered. Heat up a grill and place the goose breasts on it. Cover the grill and cook the breasts for 8 to 10 minutes. Use tongs to flip them over after theyre halfway cooked. Let them rest for 5 minutes, then slice em up and serve em! Drew Hawkins1 Community Answer The surest way is to use a meat thermometer. Stick the end of the thermometer into the thickest part of the goose. If the internal temperature is at least 165 °F (74 °C), then youre good to go! If it isnt, stick it in the oven to finish it up. Another trick you can use is to check the juices. Take a knife and cut into a thick part of the goose. If the juice runs clear, then the meat is fully cooked. If theres any pink or red in the juices, then it need to cook a little longer. Never eat goose or any other game meat that isnt fully cooked to avoid potentially eating pathogens or contaminants that could make you sick. Ask a Question 200 characters left Include your email address to get a message when this question is answered.
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FAQ
How do you know when goose breast is cooked?
HS: The first thing you should know is that the ideal internal temperature for cooking a goose breast is between 135 and 145 degrees Fahrenheit.
How do you cook Canadian goose breast?
Turning once, add the goose breasts and sear until browned on both sides. Cook for 5 to 10 minutes in the oven, until the internal temperature reaches 125°F (50°C) for medium-rare or 135°F (57°C) for medium doneness. Prior to serving, allow the meat to rest for 5 to 8 minutes.
Do you cook goose breast up or down?
Place a head of garlic that has been cut off the top inside the goose. The goose should be placed breast side up on a rack in a roasting pan and baked.
How should goose be cooked?
Stuff the goose with the onion, orange and bay. Apply oil all over and sprinkle salt liberally. In a large roasting pan, place the goose on a rack and cover tightly with a large piece of foil. Cook for 1 hr 30 mins.
