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SOUS VIDE GOOSE
A good friend, Jason, helped me to some goose meat before I got the opportunity to hunt them myself. I got a small football size worth of goose breast meat and wasn't sure on how to prepare them. t was not until I listened to MeatEater’s episode 140 with Danielle’s (Wild and Whole) that I made up my mind. Danielle's description of “Steakhouse Goose” sounded awesome and easy. Since Danielle's recipe wasn't available online at the time I made my own version of it.
Sous Vide Canadian Goose Breast
a.k.a Kjell’s version of Steakhouse Goose
Since the geese weren’t aged I decided to brine them first. If I had killed them myself and aged them for 60C day grades then I would skip this step.
After the brining, I rinsed them thoroughly and patted them dry with paper towels before vacuum packing them. The geese's breasts were paired and sprinkled with thyme, rosemary, and with two garlic cloves in each bag. Vacuumed sealed and ready to go. Two bags were put in the sous vide bath and the rest of the bags were put in the freezer for next time.
The sous vide was prepared roughly according to Danielle’s instructions. It turned out to be 3h in the bath at 130F.
Medium-rare perfection
When half the sous vide time was left I started prepping the scalloped potatoes. Peeled, sliced thin, layered with a little bit of onion powder. The sauce was whisked together and poured on top with some sprinkled paprika powder for color. 50 minutes in the oven at 350F got the job done.
When the sous vide cooked geese were done I used the juices as a gravy starter. The geese's breasts were patted dry to get the best condition for searing.
Searing on high temperature until there was a nice steak surface. This should take a minute to a minute and a half on each side.
Before serving, slice the meat thin. Think roast beef thin. Drizzle carefully some gravy on it and serve with the scalloped potatoes and maybe a coleslaw or salad on the side.
Tasty, tender and flavorful.
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