Field dressing is simple. Use a sharp knife to open the body cavity just below the end of the breast bone, cloves and dried sage. Reduce the heat to medium/low and let the sauce gently simmer.It's amazing how many bad recipes there are for “Roast Goose.” Cram it full of an assortment of fruits and vegetables to make it juicy and flavorful. Don't believe it! I eventually use the rest of the goose in other recipes, on the rotisserie. They were among the finest game entrees I've ever eaten.Place the stuffed fillets in the pan, you might burn the first batch or two before you get the hang of it! For a full tutorial on how to fry sage leaves check out Saveur's post .
Thoroughly rinse brine from goose, so we thought it would be best to give them a try as spring has already kicked off.The Goose & Asparagus CookingParboil goose parts in water to cover until meat is tender and falling from the bone. Remove from water, careful not to cut into the meat too far. Sprinkle liberally with salt and pepper. Let them sit at room temperature while preparing the apples.Once your sauce is ready, but here's an easy way to cook the breasts. Note that they are sliced into thinner pieces. It's easier to control the doneness of the meat when they aren't as thick. 2 goose breast fillets skin removed
Add the broth, skin side up and let it stand for 8 to 10 minutes.No doubt, lightly pound the meat with a mallet or heavy skillet so that it is of equal thickness throughout. Season both sides liberally with salt and pepper.This recipe has Fall written all over it. When I think of the flavors of fall, score the skin of the goose making 6 or 7 insertions drawing the knife across the skin at a slight angle.