Pressure Cook Your Goose
Goose meat can be pretty tough and I personally don’t care for its taste.
Pressure Cooking can help tenderize and flavor it. It is also faster.
The Pressure Cooker I have is 12 PSI. If the one you have is a 15 PSI you will need to shorten the cooking time.
Because my hunter brought me home a big fat goose this time, I had to cut it up to fit it in the pressure cooker. I only used the breasts and legs. I even cut the breasts in half so they would cook better. The wings, neck and gizzards I cook separately. My hubby loves the parts this way as I cook them for hours until the meat falls from the bones. I will add the recipe for that soon.
For the liquid I used the same ingredients that I used for the Upside-Down Roast Goose Recipe since it flavors the meat so well. I’m including it here again for convenience:
* 1/2 cup (1 stick) butter or margarine
* 1 cup carrots, shredded
* 1 cup celery, diced
* 1 cup onion, finely chopped
* 1 medium apple, cored, peeled and chopped
* 4 garlic cloves, finely chopped
* 1 cup chicken stock
* 1/2 cup dry white wine
* 1/4 cup chopped fresh parsley (or 2 T dried)
* 1 1/2 Tablespoons dried rosemary
* 1 1/2 Tablespoons dried thyme
* 4 bay leaves
* 1 teaspoon salt
* 1 teaspoon cracked pepper
* 1 cut up wild goose, up to 10 pounds
Melt 2/3 of the stick of butter in the pressure cooker over medium heat.
Add the goose parts and brown lightly. You may have to do it in two batches.
Remove the parts to a plate.
Add the other 1/3 stick of butter to the cooker.
When hot add the carrots, celery, onions, apple, and garlic. Sauté for 10 minutes.
Then add the stock, wine, parsley, rosemary, thyme, bay leaves, salt, and pepper. Turn up the heat and bring to a boil for 1 minute.
Lower the heat to medium-low, simmer for 6 to 8 minutes.
Add the goose back in. Spoon some of the liquid over the meat.
Put the lid on the pressure cooker. Raise the heat to medium-high. When the steam issues steadily from the stem, add the pressure regulator (mine has to click down to be on properly).
Lower the heat to medium or medium-low depending on your heat source (mine is an electric glass top). Regulator should maintain a gentle hissing.
Start timing from placing the regulator. Cook for 1 hour.
Remove from heat, let sit for 5 – 10 minutes. Relieve pressure and remove top.
This can be served with any number of side dishes. Cous cous, rice or potatoes are good.