Peppercorn Goose Breast

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! This is simple and easy to prepare... and wonderfully delicious.

I eventually use the rest of the goose in other recipes, 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.

Ingredients

• 2 goose breast fillets, skin removed
• 3 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 3 tablespoons olive oil
• 1/4 cup onion, minced
• 1 cup beef broth mixed with 2 tablespoons brandy
• 2 tablespoons cracked black pepper
• 1 cup heavy cream
• Salt to taste

Directions

1. Lay goose flat and lay your hand on top. Slice in half between your hand and the surface, making sure that you do not cut through your hand! The idea is to have a piece of goose that is roughly the same shape, but half as thick.
2. Combine sliced goose with next three ingredients and refrigerate for 2 3 hours.
3. Heat a large skillet over medium-high heat and brown goose on both sides, but not past rare.
4. Remove goose and set aside on paper towels.
5. Add onion and beef/brandy mixture and bring to a boil.
6. Reduce liquid to 2 3 tablespoons.
7. Stir in pepper and cream.
8. Reduce until sauce thickens
9. Season with salt.
10. Return goose to pan to warm to medium-rare.
11. To serve, arrange goose on plates and spoon sauce over.

Notes

Use the legs and bodies of big geese for soups and stews. If you have a smoker, smoke the parts for several hours before using them to make a tasty smoked goose stock.