Peppercorn Goose Breast
Ingredients
- 2 goose breast fillets skin removed
- 3 garlic cloves minced
- 2 tablespoons Worcestershire sauce
- 3 tablespoons olive oil
- 1/4 cup onion minced
- 1 cup beef broth mixed with 2 tablespoons brandy
- 2 tablespoons cracked black pepper
- 1 cup heavy cream
- salt to taste
Instructions
- Lay goose flat and lay your hand on top. Slice in half between your hand and the surface, making sure that you do not cut through your hand! The idea is to have a piece of goose that is roughly the same shape, but half as thick.
- Combine sliced goose with next three ingredients and refrigerate for 2 – 3 hours.
- Heat a large skillet over medium-high heat and brown goose on both sides, but not past rare.
- Remove goose and set aside on paper towels.
- Add onion and beef/brandy mixture and bring to a boil.
- Reduce liquid to 2 – 3 tablespoons.
- Stir in pepper and cream.
- Reduce until sauce thickens
- Season with salt.
- Return goose to pan to warm to medium-rare.
- To serve, arrange goose on plates and spoon sauce over.
Notes
Use the legs and bodies of big geese for soups and stews. If you have a smoker, smoke the parts for several hours before using them to make a tasty smoked goose stock.