Goose breast fillet
A goose breast fillet (steak) is a nice piece of red meat from the breast muscle of the wild goose. Because the wild goose is on the move, it is not fat and is naturally tasty. This sustainable piece of veal is skinned. Shot in the Netherlands by hunters.
Packed per 2 pieces.
Total weight ± 420 grams.
Price per kg €21,50
100% wild goose. PLEASE NOTE: May contain hail.
- 4 goose fillets of about 150 g each
- 1 tsp salt
- ½ tsp pepper
- sunflower or olive oil
- cream butter
- Make sure that the fillet is at room temperature before frying.
- Heat the sunflower or olive oil in the pan in which the meat exactly fits over a high heat until the butter or oil begins to smoke. If the pan is too big, the juices will flow into the parts of the pan where there is no meat and it will burn. The reason the fire has to be high is so that a tasty short-crust forms on the outside of the meat. If the meat is too cold or the fire is not hot enough, moisture will be released from the meat and the meat will cook in it, this is not the intention!
- Fry the steak for about 1-2minutes (depending on the thickness of the steak).
- Now add the butter and let it melt on low heat. Cook the steak for another 3-4 minutes in the butter on medium heat.
- Remove the steak from the pan and season with salt and pepper.
- Let the steak rest for about 4 minutes under aluminium foil or a lid (to retain the heat) before cutting (trimming) it, because the steak is still under pressure from the baking temperature (if you cut it too quickly, the moisture will run out).
- Cut the steak into thin slices (tranching), of about 5 mm and lay them on top of each other diagonally. Then pour some of the butter sauce over the slices with a spoon, this prevents them from drying out and gives a nice flavour.