Wild Goose Breast Au Poivre
Wild Goose Breast Au Poivre

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, wild goose breast au poivre. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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.

Wild Goose Breast Au Poivre is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Wild Goose Breast Au Poivre is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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. Take 2 wild goose breast
  2. Make ready 1 tbsp unsalted butter
  3. Take 1 tsp olive oil
  4. Take 2 tbsp Cognac or brandy
  5. Get 1 tbsp green peppercorns in brine
  6. Take 1/2 cup heavy (30%) cream
  7. Take 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.

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