Wild Goose Breast Au Poivre
Wild Goose Breast Au Poivre

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, wild goose breast au poivre. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Wild Goose Breast Au Poivre is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Wild Goose Breast Au Poivre is something that I’ve loved my entire life. They are nice and they look wonderful.

Steak au Poivre Recipe - French Steak au Poivre Goose breast can be cooked in a variety of ways. However, before you start contemplating different goose breast recipes, you'll need to figure out how These techniques result in a fully cooked goose breast that's juicy and tender.

To begin with this recipe, we must first prepare a few ingredients. You can have wild goose breast au poivre using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Wild Goose Breast Au Poivre:
  1. Get 2 wild goose breast
  2. Take 1 tbsp unsalted butter
  3. Prepare 1 tsp olive oil
  4. Prepare 2 tbsp Cognac or brandy
  5. Get 1 tbsp green peppercorns in brine
  6. Make ready 1/2 cup heavy (30%) cream
  7. Get pinch sea salt
  8. Prepare freshly ground pepper

Serve the slices of duck breast over a ladleful of the Oatmeal "Pilaf" and moisten them with a spoonful of sauce. An environmental problem solved when you cook up some wild Canadian Geese breast on the grill. Watch Jitterbug demonstrate the technique, put together a Chairman Goose Marinade for tenderizing and flavor, and grill it As told by Jitterbug, our resident hunter/fisherman from the BBQ Pit Boys founding chapter at "the Mother Pit". Place goose breast into zip top bag or small bowl.

Instructions to make Wild Goose Breast Au Poivre:
  1. Bring meat to room temperature before preparation. Pat dry and sprinkle with salt and pepper and coat with a bit of oil, rubbing with your hands.
  2. Heat a large skillet to medium heat, melt the butter and oil. As they begin bubbling, place the meat in the pan and sear both sides then bring to medium rare (about 135F).
  3. Remove breasts, tent with foil and set aside to rest while you complete the sauce.
  4. Take the skillet off the heat and add the cognac. Ignite the alcohol and shake the pan until the flames die
  5. Return to medium heat and add the cream and green peppercorns.
  6. Bring gently to a boil and simmer for 10-15 minutes, until the sauce thickens.
  7. Slice 3/8" thick, across the grain. Serve drenched with au poivre sauce. Plates very well with winter vegetables like acorn squash and braised kale.

Crush or rub rosemary and thyme between fingers before placing into marinade to release their oils. Remove any silver skin and any shot or feathers from wild goose breast. Rinse under cold water, pat dry with paper towels and sprinkle with salt and. Our recipe makes bistro-style steak au poivre with an extra-crunchy crust easy to achieve at home. Grilling outside means it doesn't heat up the kitchen.

So that’s going to wrap it up for this special food wild goose breast au poivre recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!