We eat a lot of wild game and home raised (organic) animals. However, it’s not often that we have goose and usually we are gifted from a neighbor that I make pies for. This year it is a bit different. He showed up with goose all right. A whole one.
This is my little adventure with the first one.
I punted. Watched it for a long time wondering how to proceed.

I double checked. Nope no instructions. So I decided to just pluck it.

Marinated in some sea salt for a few hours to draw out the blood:

I admit. I’ve cooked a lot but I’ve never cooked wild goose breast. We’ve had goose for thanksgiving before but not wild and I’ve never cooked it. So more punting. Here I put in some butter and olive oil in the skillet and got it nice and hot to sear the breasts putting over it some fresh dried sage, rosemary and thyme from the garden.

That was when I recieved a call from the giver who then told me I should be slicing it thinly and slow cooking it otherwise it would be tough. Hmmmm….
So…after the other side was seared…I cut it into pieces….I was originally going to sear it then roast it in the oven…but…he seemed pretty adamant that that would wreck it.

So…cut up and searinig with some more herbs and salt and pepper.
After it was seared yet again…..put it into a casserole dish into a low temp oven to finish…there’s my kitchen assistant on watch as always….

And then my mother came home just as I was going to make gravy and presented me with an orange creme soda…so I did what anyone would do….found the orange zest in the freezer I’ve saved from the case of oranges and grapefruit we bought to help fundraise for the local band….and made an orange cream soda sauce with the drippings….lol….

Added a little cornstarch and let it thicken….it was an interesting dynamic with the carbonation…

And then….viola! Dinner was served….with some broiled pieces of garlic buttered bread and parmesan cheese.

We were half done with our dinner before either of us realized…OH! Potatoes and veggies…whoops. Ah well…I was wrapped up in sitting down to test out my first goose cooked.
And it was awesome.