I contend the first bite of wild game should taste as authentic as possible. That first meal is as an extension of a memory—an unforgettable day, one of hard work and adrenaline and the calm sense of reverence following that first kill. You want to share the moment as authentically as it happened.
My father, Scott Livie, always liked to keep it simple when it came to preparing goose. Occasionally he would smoke it, but our go-to meal was rare, grilled goose breast, served with wild rice and a green salad. Fill a large pot or container with gallon of cold water and stir in salt and sugar until completely dissolved.
We want you to have the best experience possible on our new website. Follow the link below to easily get the latest version. Herb and red wine marinated goose breasts are wrapped with dry aged bacon and grilled to perfection.
By Scott Leysath — thesportingchef. When it comes to cooking waterfowl, many folks are partial to grilling. It just seems natural that those of us who choose to spend our free time outdoors would also prefer the simplicity of open-flame cooking.
My trick to getting a goose breast to turn out tender and juicy is to salt it overnight, or even simpler, salt it before you freeze it and it is ready to cook by the time it thaws out. The spices in the sauce are somewhat unexpected, but they naturally pair really well with the sweetness of the roasted apples and the flavor of wild goose. The fried sage leaves add an interesting herbal crunch.
By Scott Leysath — thesportingchef. It just so happens that I really like garlic and what it does for dark, dense game meats. Although I don't have any real data, my informal survey of food lovers leads me to believe that most people share my fondness for garlicky flavors.
Eric Mohrman has been a freelance writer sincefocusing on travel, food and lifestyle stories. His creative writing is also widely published. He lives in Orlando, Florida. Goose breast, unlike chicken and turkey breast, is dark meat.