I'm working on a new recipe for Goose

B

Bill McAdam

Active member
Butterflied a couple of breasts so they're approx 6x9 inches and maybe 1/4 inch thick.
Made a filling with butter (1/2#), diced onion that I sauted in the butter, and 1# of sliced brown mushrooms, which I also sauted in the butter/onion. Added garlic pepper, a bunch of dried Thyme, and worchestershire. Letting that cool and solidify. Going to spread some of the mushroom mixture over the breast and roll, jelly-roll-style and tie (after I wrap the roll in blanched bacon).
Roast at 500 degrees for something like 15 minutes (starting at room temp for the meat).
After letting it stand like 5 minutes, slice into rounds and arrange on two plates. Have a terrific herb compound butter sauce to put over it.
Thinking roasted sweet potatoes and perhaps Asparagus as sides and a good Barolo or whatever the wine merchant suggests.

Suggestions on how to improve the Rx?
 
Well, with butter, onion, garlic, mushroom and herbs, and bacon, you've pretty much hit all the esssentials.
I can't think of anything else to add!
Let us know how it turns out, sounds like a good one.
May try it on a smaller scale with duck fillets.
 
Your recipe sounds great Bill. Here's another one.

This idea originally came from Mike Trudel. I just had this last week - its great. Admittedly I'd rather eat it with duck but I'm sure goose would be good also.

Instead of making a total butterfly, make a pocket in the breast. Sprinkle a little curry powder inside and stuff with Bleu cheese. Stitch the pocket closed with a turkey skewer or sew it up. If you don't the cheese will melt and run out. Dredge in flour seasoned with what ever you like - I use cajun seasoning. Pan fry in olive oil or and oil/butter combo in an oven proof skillet. When brown on both sides take the skillet and put in a preheated 325 degree oven for 8 minutes. The fillets should come out med-rare and delicious. Put on a pat of butter if you like when served.

A lot of variations are possible with this recipe using different: cheese, flour, seasonings, etc.
 
Bill, are you going with something exotic in the fungus variety, criminis, shitakes? sounds like that little recipe is calling for more than just the old white ones.
man, that sounds pretty good, fella. Sheesh, i am salivating like pavlov's dog!
 
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I used Crimini, George. Wanted to try mixed wild mushrooms but, frankly, I ain't worth the expense.
I'll let you know how it comes out.
Also, drug out your recipe for empanadas. Don't have enough duck to grind, but I've got a big pkg. of ground venison. Now, if I could just find empanada dough that's already made/rolled/frozen...........

Have a MerryChristmas in case I don't get to talk to you before hand, bud.
 
I've used pizza dough and it came out OK.
Got the recipe from SpainontheRoadAgain.com.
 
at your place....and a MAJOR MIGRATION at that.....

That much butter has to have your cholesterol #'s migrating TOP SPEED....

don't take that the wrong way..hell I'm the guy that challenged a 60 person party to a butter shooters contest...and won.......just thought it was neat to be able to work MIGRATION into a seemingly unrelated topic...

Carry on with the annoitment of all things edibles with butter.....

Steve
 
I liked it when Emeril(sp.) would slice a nice inch and a half of a solid pound and drop it in a pan........
my middle daughter likes her nickname buttercup......she earned it.
 
Steve, guess I'm lucky in that respect.
My Doc has never told me what my cholesterol #'s are, just says "I wish I had you cholesterol #'s", when he looks over my chart.
As for the artery-hardening aspects of this Rx, the total amount of butter in the mushrooms per breast works out to only 2-3 and I expect that a bunch of it will leak out the ends of the rolls as they cook. I used so much to let the goose "baste from within". Most of the fat from the bacon was removed when I blanched it. All in all, it ain't an everyday meal, but it's probably on the rich side.
 
Hey Bill......Di has me on weight watchers. I wonder how many points in that receipe? I hope all is well and Merry Christmas.

Willy
 
you have an acme nearby==they carry the discs
also, any spanish food places should have them!
look in the frozen food section-pastry---goya discos para empanadas --10 per package
 
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Willy, I guess in Golf and calories are my best chances for racking up high scores, what can I say?
Have a couple of new Rxs to try out at Westlake and hoping to float a couple of new birds.

Y'all have a Merry and safe Christmas, too. Give the Missus a hug for me.
 
Well Bill, In weight watchers they let you save up points so i'm going to save up for West Lake so you have a good time and prepare that goose your way. I probably will try to bring Woodduck Ramaki to add to the fare and Di will make her regular Venison Cheese dip. I should have a few birds for the pool as well.

Again Merry Christmas

Willy and Di
 
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