By Jeff Benda
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www.WildGameandFish.com
Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Roasted potatoes complete practically any main dish they’re served alongside. In this goose recipe, the humble potato is transformed into perfectly crispy, herby bites that pair perfectly with thinly sliced goose breast cooked to a perfect medium rare.
Few things make a waterfowl hunter prouder than turning their duck or goose into a dish that rivals a fine steakhouse dinner. Canada geese can be a bit intimidating in the kitchen. But if you treat it right, a goose breast can be every bit as satisfying as a thick-cut beef ribeye. This recipe for goose steak with roasted potatoes was born out of my mission to show hunters - and the people they cook for - that wild game can shine at the center of the table, not just transformed into jerky or ground into sausage.
If you are looking for some other great goose recipes, you can also check out Jeff Benda’s Goose Jerky and Goose Meat Greek Nachos.
Ingredients
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground thyme
- 1/2 teaspoon dried rosemary
- 2 pounds Yukon Gold potatoes, quartered
- 6 Tablespoons olive oil, divided
- 8 to 10 garlic cloves, peeled
- 2 boneless and skinless goose breasts, from one Canada goose
- 1/4 cup fresh parsley leaves, chopped
Instructions
1. Preheat the oven to 475 degrees F.
2. Combine the salt, pepper, garlic powder, onion powder, thyme, and rosemary in a small bowl.
3. In a large bowl, toss potatoes, 4 Tablespoons of the olive oil, garlic, and half of the seasoning mix until everything is well coated. Pour onto a large metal baking sheet and arrange in a single layer.
4. Roast potatoes for 15 minutes while you prepare the goose breasts.
5. Place the goose breasts on a cutting board and use a sharp knife to trim off any silver skin. Then tenderize with a Jaccard meat tenderizer and pat dry with paper towels.
6. Sprinkle all sides of the goose breast with the other half of the seasoning mix. Drizzle with remaining 2 Tablespoons of the olive oil and use your hands to rub it all over, coating all sides of the goose breasts. Let the goose sit at room temperature until the potatoes have roasted for a total of 15 minutes.
7. Remove pan from the oven and add the goose breasts, then return the pan to the oven. Continue to cook at 475 degrees F until the goose breasts reach an internal temperature of 130 degrees F using an instant-read meat thermometer, about 8 to 10 minutes. Remove the goose breasts from the pan and transfer to a cutting board to rest while the potatoes continue to cook another 10 minutes.
8. When potatoes are done, remove pan from the oven. Use a sharp knife to slice the goose breasts as thinly as possible, perpendicular to the grain. If you cut parallel to the grain it will be chewy. Arrange the sliced goose breasts and roasted potatoes on a serving platter. Season with a touch more salt and black pepper, garnish with parsley, and serve immediately.
