No, I didn’t shoot it. Eric, the hunter who took me duck hunting last month, shot it, on a hunt he described as “epic.” He called to tell me he had lots of goose, and asked whether I’d like some. Yeah, like I ever say no to a question like that.
We rendezvoused in the parking lot at Trader Joe’s, and he passed me the bag. I gave him a dozen eggs by way of thank you.
I salted the breasts, and let them sit a while, per Hank Shaw at Hunter Angler Gardener Cook. Meanwhile, I cooked a couple strips of bacon in a heavy skillet, slowly, so the fat rendered out. I took the bacon out, and put the duck breasts in. They took almost fifteen minutes to cook through, and then I took them out, covered them, and let them rest.
Into the pan went a splash of red wine and a little stock. Cooked it down, added some cream and the bacon, chopped fine.
Lovely! The goose breast was almost like venison, both in flavor and texture. It was a bit chewy, but not in a bad way.
I will be goose hunting next season.