Seared Rosemary Goose Breast
This Seared Goose Breast is one of our new favorite goose recipes. It's simple and delicious with the only seasoning being done with salt & pepper and then topped with rosemary for an added aromatic touch.
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.