Mitch went goose hunting a few weekends ago and we’ve really enjoying finding ways to use the meat in healthy & delicious ways. This Seared Goose Breast is one of our new favorite goose recipes. It’s simple and delicious. We only use salt & pepper to season and then top the meat with rosemary for an added aromatic touch.
We feel that hunting, when done within proper regulations, is a great way to increase the proximity between us and our food. We’re able to be so much closer to our food than we can when buying from a grocery store. If you’re interested in learning more about the hunt to table movement, check out MeatEater with Steve Rinella.
Goose meat is not typically thought of when selecting a protein source but it is truly a hidden gem. It is an incredibly lean protein. A 3oz piece of goose meat has nearly 21 grams of protein with only 113 calories & less than 3.5 grams of fat. If you’re trying to get more protein into your diet, goose meat is a great option.
Additionally, because of the high levels of myoglobin in goose meat (which give it a red color) it can be prepared more like steak than chicken. Because of that it can be cooked to rare or medium rare without the type of risk associated with undercooking chicken. You’ll want to aim for an internal temperature of 135-145 degrees Fahrenheit.
With the goose meat Mitch harvested we’ve been able to make jerky, seared goose breast, and we’ll be making meatballs to store in the freezer as well!
So if you’re hunting for goose or pick it up at the grocery store or local butcher, this recipe is for you!
Seared Rosemary Goose Breast
Ingredients
- 2 Goose breasts
- Pepper to taste
- Salt to taste
- 1 tbsp fresh rosemary
- 2 tbsp olive oil
Instructions
- Generously salt 2 goose breasts about an hour before you plan to cook them and keep in an airtight container in the fridge until ready to smoke.
- Heat your smoker (we swear by our smoker from Traeger) to 200 degrees.
- Once up to temperature, place your goose steaks in the smoker and cook until the interior temperature hits 120 to 130 degrees Fahrenheit.
- Remove the steaks and get some olive oil hot in a cast iron skillet – it should be almost smoking. Place your steaks in the pan for about 3 minutes to get a hard sear on one side. We put a second small cast iron pan on top of the meat to keep it flat & ensure it had a nice sear.
- Remove the goose breast, allow it to rest on the cutting board for a few minutes and grind black pepper to taste over it.
- Sprinkle with about 1-2 tbsp fresh rosemary on the meat, slice very thinly and serve.