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.
- 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
- 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.