Coffee Rubbed Goose Breast

From the HuntFishCook TV show – Leysath cooks up a pair of “big honkin’ Canada goose breasts” in his favorite Camp Chef cast iron skillet. And yes, it is “Canada Goose” not “Canadian Goose.” Pair with a fine wine from Michael David Winery. 

You can top this with a coffee compound butter to add that extra layer of smoky coffee flavor.

Print Recipe

Coffee Rubbed Goose Breast

Ingredients

The Rub

• 3 tablespoons ground coffee
• 2 tablespoons brown sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika

Goose

• 2 large Canada goose breasts silverskin and outer membrane removed
• 1 tablespoon vegetable oil
• whole mushrooms handful per person
• 1 large onion sliced into thick slices
• 1 cup strong coffee
• 3 tablespoons chilled butter cut into chunks

Instructions

• Combine rub ingredients and liberally coat goose breasts. For added flavor, wrap in plastic wrap and refrigerate for a few hours before cooking.
• Heat skillet over medium heat and heat oil. Add goose, whole mushrooms and onion and brown evenly on both sides, but not past medium-rare. Remove goose from pan, keep warm and add coffee. Reduce liquid to 2 tablespoons, remove from heat and whisk in butter pieces until emulsified.
• Slice goose into thin slices across the grain, arrange on plates, top with onions and drizzle sauce over.