Last night I cooked the goose breast that Rob took from the goose he shot on Saturday. I'll be honest, I don't care for goose. It's about ten times darker than the dark meat on turkey, and I don't like dark meat on turkey. Right after Rob shot it, we tried just a little bit, and it wasn't bad. Certainly not something I'd want to eat on a daily basis, but every once in a while is okay. It's really rich, you couldn't eat it the same way you eat chicken or turkey.
There is a Spanish dish called oca con peras, or in catalan oca amb peres that Rob has always wanted to try, but we're never in Spain during goose season.
This recipe is meant for a whole goose that has been cut into pieces, but again, I used two really large breasts.
Salt and pepper the pieces and then brown them in some olive oil in a pan. When they are nicely browned remove them from the pan. Add one finely chopped onion and two small tomatoes finely chopped, saute them, until they are almost carmelized. Return the goose to the pan. Add 2/3 cup of wine, a dash of cinnamon and enough chicken broth to cover the goose pieces. Let this simmer for about 20 minutes, then add 3 pears that have been peeled, cored, and sliced. While this is simmering again for about 10 minutes, take 1/2 piece of stale bread, 10 almonds, and 2 tsps of chopped garlic. Grind it in your food processor until it is fine. Add it to the liquid and let it simmer for about 15 minutes more. This is a great sauce. Unforunately, I overcooked the goose.
I asked my friend Dave, who is a big time cooker of game, and he said to serve it cold shave really thin as an appetizer on crackers or bread with the sauce warmed up on it. Sounds like that's what we'll do with the other left over breast. So appetizers tonite. Along with black bean, meatless chili and cornbread, with a salad.
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