coffee rubbed goose breast

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.

Coffee Rubbed Goose Breast


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


  • 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


  • 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.

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