I realize this recipe won’t be for everyone but here in Montana, we hunt. We have a chocolate lab who LOVES to hunt. Not only does he flush birds, he points. If you know about hunting dogs, you know that that is unusual in a lab. Nonetheless, we are blessed and lucky to be able to shoot a few geese a year right here on our own property.
Cooking a goose is an art in my opinion. So here’s our tasty, delicious recipe! The secret is that a goose needs to be cooked, and then just needs to “offgas” for 24 hours. Then sliced thin as you can see in the picture.
We cooked a goose a few Christmas’s ago, let it “offgas” and then took it to a Christmas gathering. Everyone thought it was roast beef. If you do this right, it won’t be gamey at all.
Breast meat off 1 wild goose
1. Preheat oven to 400 F. Put the goose in an open, oven safe, deep sided skillet or French Oven like Le Creuset has. Cover loosely with some foil. Cook until a meat thermometer reads 145 F.
2. Remove from the oven, cover and let it “rest”. Then put it in a glass container and place in the fridge for 24 hours. As I said, this is the critical step as goose needs to offgas a bit.
3. Slice thin, salt, and enjoy! We use Himalayan pink salt a lot as it has 80+ trace minerals. Eat with a lot of delicious, healthy, non-starchy veggies, and my grain-free flatbread or my grain-free corn-free cornbread.
Meet Buddy our Chocolate Lab!