Goose Stroganoff

First of the wild goose recipes. I adapted this trom a recipe in Francis Bissell’s book, The Organic Meat Cookbook. The technique of slicing the goose meat into tiny strips and flash-frying them is a good one, and transferrable to other experiments, I think. 

I used the breast meat of a fairly young tender goose. You can estimate the tenderness of the goose by trying to tear the webs – younger geese have softer webbed feet. 

INGREDIENTS:

  • 1 goose breast, around 400g
  • 1/2 onion, finely chopped
  • 2 x 25g butter
  • 150ml dry white wine
  • 150ml double cream
  • 2 tsp lemon juice
  • Salt and pepper
  • Grate of nutmeg
  • 60g linguine, fettuccine or pappardelle per person 

METHOD:

  • Slice the goose breast into thin strips, about 5cm long and max 1cm across. Season with salt and pepper, and a grate of nutmeg. 
  • Heat 25g of butter in a heavy skillet or similar, and fry the strips of goose meat for a few minutes only, until well-browned. Only fry a handful of strips at a time. Put them in a colander on a plate when done. The goose meat should be underdone on the inside.
  • In the same pan, add the next lot of butter and gently fry the chopped onion until soft. 
  • Add the wine, and simmer until reduced to a third. 
  • Meanwhile, bring a pan of water to the boil, ready to cook the pasta. 
  • When the wine has reduced, put the pasta on to cook for 8 minutes.
  • Add the cream to the wine and onion in the pan, and season with salt and pepper, and gently cook, to reduce the sauce further. Very gently. 
  • When the sauce is thick and the pasta is nearly done, add 2 tsp lemon juice to the pan, and stir in the meat. Check the seasoning. 

Serve the Stroganoff and noodles garnished with chopped parsley. 

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