Wild Goose Breast Au Poivre
Wild Goose Breast Au Poivre

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, wild goose breast au poivre. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Bring meat to room temperature before preparation. Steak au poivre is also known as pepper steak, although the English moniker lends itself to confusion because there's a… Classic Steak au Poivre Yep, this is that French version of pepper steak we all know and love. Great with venison backstrap, or, as in the case of this photo, duck or goose breast.

Wild Goose Breast Au Poivre is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Wild Goose Breast Au Poivre is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook wild goose breast au poivre using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Wild Goose Breast Au Poivre:
  1. Get 2 wild goose breast
  2. Make ready 1 tbsp unsalted butter
  3. Prepare 1 tsp olive oil
  4. Get 2 tbsp Cognac or brandy
  5. Prepare 1 tbsp green peppercorns in brine
  6. Prepare 1/2 cup heavy (30%) cream
  7. Make ready pinch sea salt
  8. Take freshly ground pepper

Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce. The secret to the best results? Start by encrusting the steaks on only one side. This recipe gives you the option of using either heavy cream or crème fraîche for the pan sauce, depending on what you.

Instructions to make Wild Goose Breast Au Poivre:
  1. Bring meat to room temperature before preparation. Pat dry and sprinkle with salt and pepper and coat with a bit of oil, rubbing with your hands.
  2. Heat a large skillet to medium heat, melt the butter and oil. As they begin bubbling, place the meat in the pan and sear both sides then bring to medium rare (about 135F).
  3. Remove breasts, tent with foil and set aside to rest while you complete the sauce.
  4. Take the skillet off the heat and add the cognac. Ignite the alcohol and shake the pan until the flames die
  5. Return to medium heat and add the cream and green peppercorns.
  6. Bring gently to a boil and simmer for 10-15 minutes, until the sauce thickens.
  7. Slice 3/8" thick, across the grain. Serve drenched with au poivre sauce. Plates very well with winter vegetables like acorn squash and braised kale.

Sous-vide cooking is a lot easier than it sounds. The technique creates an evenly cooked, tender, and juicy piece of meet. This wild goose breast ended up. Steak au Poivre Recipe - French Steak au Poivre Upside-Down Roast Canada Goose -Wild goose is not fatty and will dry out if not cooked properly.

So that’s going to wrap it up with this special food wild goose breast au poivre recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!