Well last night I cooked the goose breasts. I chose an easy recipe which involved marinating the meat in some honey, thyme and balsamic vinegar. Then I roasted some potatoes in butter and thyme, added the goose about 20mins before the potatoes were due to be ready. Made some crab apple "jus" (red wine, stock, then crab apple jelly boiled up and added a knob of butter). Steamed some fresh cabbage to go with it all.
Although it all looked good and wasn't too bad to taste the goose was pretty tough! We couldn't eat most of it! So not a very successful wild food meal. I think next time I will cook it in the slow cooker and try another recipe as I don't think the balsamic vinegar really improved the flavour.
The other thing to bear in mind is we didn't know the age of the goose, and apparently they are quite long lived.
2 comments:
Great site. I found you at freedomgardens.org (miharvest on the site) and just wanted to see what you were up to. As a former chef from a kitchen that had some specialty in all sorts of exotic and wild game I must say, when in doubt braise.
Hi Chris, thanks for your culinary tip there re. braising the game. Best wishes Bridget
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