Wild Goose Breast Au Poivre
Wild Goose Breast Au Poivre

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, wild goose breast au poivre. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Classic Steak au Poivre Yep, this is that French version of pepper steak we all know and love. Great with venison backstrap, or, as in the case of this photo, duck or goose breast. It's easy to make and wonderful.

Wild Goose Breast Au Poivre is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Wild Goose Breast Au Poivre is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have wild goose breast au poivre using 8 ingredients and 7 steps. Here is how you cook it.

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

Upside-Down Roast Canada Goose -Wild goose is not fatty and will dry out if not cooked properly. This method cooks the goose breast side down in aromatic broth/seasonings, then turn right side up for final browning. The Best Goose Breast Recipes on Yummly Instant Pot Wild Goose Breast, Rosemary Mushroom Goose Breast, Grilled Marinated Goose Breast.

Steps 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.

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. 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". Wild goose breasts are baked with a zesty orange glaze. Reviews for: Photos of Wild Goose Breasts with Orange Glaze.

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