Ruger

My friend Nick, along with his gorgeous and talented chocolate lab, Ruger, have been spending happy moments hunting.  At least I imagine these are happy moments, judging from the photos being posted on FaceBook.

Both are very fine young men and for some reason, unfathomable to me, Nick has kindly handed on some fresh duck and goose to me.  Yesterday he arrived at my door with four totally fresh Canada Goose breasts.  They were large, meaty breasts and deserving of special treatment.

So, after a pleasant shopping trip at the Charlottetown Farmers Market, we decided to pan sear them and make a jus from island black currant jelly. Perfectly lovely.

Pan Seared Goose Breasts with Blackcurrant Jus

Ingredients

  • 4 goose breasts
  • fresh cracked black pepper
  • 2 tbsp honey
  • 2 tbsp of your best balsamic vinegar
  • 2 tsp chopped thyme
  • 1/3c beef stock
  • 1/3c red wine
  • 2tsp blackcurrant jelly
  • 1 knob of butter

oven ready

Method

Deeply cross score the goose breasts.  Season with salt and pepper and rub with honey.

Preheat cast iron fry pan.  When very hot sear one side of breasts.

Placed breasts cooked side down in a roasting pan.  Sprinkle with thyme and balsamic vinegar.

Bake in an oven preheated to 400 degrees F for 15 minutes.  Remove and rest in a warm place.  Um, get off the floor vent silly, I meant the goose breasts!

Combine stock and red wine in a sauce pan.  Bring to a brisk boil and reduce to half.

Add the blackcurrant jelly, bring to a boil and cook until it thickens.

Stir in the butter and keep warm.

Drizzle the breasts with the blackcurrant juz upon serving.

We enjoyed these extremely flavourful breasts with pan seared asparagus and rice pulao.  Simply perfect paired with the smoky blackberry notes of a spicy Errazuriz Carmenere.

(Ummmm. Nick has a sweet eager beagle and rabbit season isn’t far off.  Is hassenpfeffer in my near future?)

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