Recipe of the Month
by Duane Radford
Goose Stroganoff
● breasts of two specklebelly geese (other species, such as Canada geese can be substituted), which can be cooked whole or in bite-sized pieces.
● 1 cup of cremini mushrooms.
● 1 tablespoon of duck fat or butter (note: gourmet delis carry aerosol duck fat).
● 2 tablespoons all-purpose flour
● 1-1/2 cups of vegetable broth
● 1-1/2 teaspoons of Dijon mustard
● 1 cup sour cream
● salt & pepper
● dash of paprika
● parsley spri
The name “Stroganoff” comes from one of the members of the Russian Stroganoff family for a beef recipe. It is actually a refined version of older Russian dishes for beef that is cooked in a delicious sauce and has a good fit with waterfowl such as geese. The sauce has a rich flavour with a creamy texture.
I used the breasts of some specklebelly geese in what was a mouthwatering meal. There are some versions of this recipe that call for “brining” goose breasts overnight so they don’t dry out when being cooked. Ducks and geese breasts have little if any fat and will dry when grilled so don’t overcook them.
To brine goose or any meat, add 1/4 cup of salt to a covered container that is large enough to submerge the meat completely. Add a little hot water and stir to help the salt dissolve and then fill with cold water and the meat. Place covered in refrigerator overnight.
Other recipes add 1/4 cup of creamed cheese and substitute chicken or beef broth for vegetable broth. Some recipes suggest adding diced celery and/or garlic and use a crock pot to cook the ingredients. Remember, a recipe is a “guideline” not dogma, adjust ingredients to suit your tastes.
DIRECTIONS:
1. Add the duck fat or butter to a skillet and sear the duck breasts for several minutes until they’re browned, probably no more than about 4 to 5 minutes. Season with salt and pepper to taste. Remove to a platter, cover with tin foil, and set aside.
2. Sauté the mushrooms in the skillet for a few minutes until they’re succulent. (Cremini mushrooms are matured versions of white button mushrooms.)
3. Add the flour and vegetable broth slowly and heat until it simmers, stirring constantly.
4. Put the goose breasts in the sauce and add the Dijon mustard and sour cream; bring to a slow boil.
5. Serve over a bed of rice, adding a dash of paprika and some diced parsley. You could also serve the Stroganoff with noodles.
For a beer pairing, I’d pick a brown beer or a dark ale. A full-bodied Cabernet Sauvignon or medium-bodied Pinot Noir would pair well with the goose Stroganoff.
This is a simple recipe in keeping with my KISS principle to try to keep recipes as basic as possible. It can be thrown together at the last minute and is fine during any season of the year. It has been erroneously credited as a French recipe, possibly because of the Dijon mustard ingredient, but it is of Russian origin.
