Sweet & Sour Goose

There are several recipes for game that we like to add fruit in a sweet and sour fashion to; the treat of fresh picked raspberries and Thomas’ maple syrup to finish off the sautéed onions really rounded out the flavour of the wild goose. Sometimes the “mineral” character of game meats can be tempered with a slight sweetness and spark of vinegar. Cooked over an open fire, the goose picked up a smoky character from the coals that had the camera man and sound guy wresting over this dish!

Blend together the sugar, salt & pepper and rub over the meat and allow to sit in the fridge for a couple of hours or overnight. This will draw out extra water and season the meat. Wipe off extra seasoning before cooking
Heat a grill to medium and cook goose breast 5-6 minutes per side to medium doneness. Meanwhile, start the following and, as it is finishing lay the cooked goose breasts in the pan to “glaze” with the sauce

• Heat the oil in a skillet over medium heat and sauté the onions 5-6 minutes until they start to soften and look translucent.
• Add the vinegar and maple syrup and turn up the heat to reduce the liquid by ½
• Add the raspberries and reduce the heat.
• Once the goose breasts are cooked to your liking, lay into pan and baste with the glaze.
• Remove the breasts to a cutting board, rest a few minutes and slice thinly.

Arrange on a plate and top with the sweet & sour raspberry maple onions.

Sweet & Sour Goose