I must say that when my husband first brought a goose home, I was pretty unprepared to cook it. I thought you would roast it like a chicken, so I did. Not so good. The breast meat, which is dark and not white like chicken, was dry and stringy. The thighs and legs were tough and chewy and the whole thing seemed to not have a very good flavor to me. Sort of swampy. Oh boy, doesn’t that sound great!?! Fortunately my husband was so happy I would even try to cook it, he ate it anyway. I didn’t.

So, I discovered a quick and easy way to prepare 2 goose breasts with minimal fuss and ingredients.


Pan Fried Goose Steaks in Gravy

First, as always, brine the 2 breasts all day or over night in a solution of 6 cups of water, 3 tablespoons of kosher salt and 1 tablespoon of brown sugar, or whatever your favorite brine is.

When ready to use, rinse the breasts well and pat dry.

Cut the breasts in half length wise, by laying your hand flat on top and slicing from end to end.

Cut these in half thickness wise. Now you have 8 small steaks.

Pound with mallet or edge of a plate to tenderize. Be aggressive.

Sprinkle both sides of all steaks with onion powder and garlic powder.

If possible let sit 20 minutes before cooking.

Melt 2 tablespoons of fat in a skillet over medium high heat.

Lay half the steaks in the hot fat and fry 1 minute on each side until a little browned.

DO Not over cook. They will be a little rare, but that’s what you want.

Remove to a plate and cook the other 4 steaks. Add those to the plate.

Make a pan gravy:

Melt another 2 tablespoons of fat (butter is best here, but any will do) in the same pan, scraping up brown bits.

Lower heat and sprinkle in 2 tablespoons of flour, stirring to brown it.

Then slowly whisk or stir in 1/2 – 3/4 cup beef or chicken stock to make a nice gravy.

Sprinkle with finely ground pepper. No salt, the meat was brined and there is salt in the stock.

Nestle the goose steaks back in the gravy and let simmer 2 – 3 minutes, just to heat them up.

Pull from the heat, cover and let sit a few minutes.

Here’s where you can decide how well done you want them.

If you want them more more done, let them simmer a few more minutes in the gravy. Just be careful not to overcook and make the meat tough.

Can be served over rice, or as is, with a nice piece of bread and salad.

Serves 4 – 6

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