Snow Goose Sous Vide Snow Goose Sous VideSnow goose is a delicious, savory bird. If you have a small gathering or smart occasion, you can celebrate your wild game with a sous vide main dish. Easy to make in advance and certain to convert even the strongest game flavor skeptic. Print INGREDIENTS- 2 goose breasts 1 lemon 4 bacon rashers (strips)-chopped 1 onion 1 garlic clove 2 carrots 2 celery sticks 4 mushrooms 1 Tbsp./15ml tomato purée 3 Tbsp./45ml brandy 1 cup/150ml port 1 1/4 cups/300ml red wine 3 3/4 cups/900ml chicken stock 1 Tbsp./15ml red pepper jelly 2/3 cup/150ml cream thyme sprigs bay leaf RELISH- 1 package blueberries 1 Tbsp/15ml sugar 1 Tbsp/15ml balsamic vinegar 2 limes-grated and juiced fresh parsley STEPS Place goose breasts in bags with thyme, lemon slice, and a splash of brandy. Seal and put in sous vide pot for 3 hours at 140ºF/60ºC In a pan, add bacon and brown. Add in chopped onion, celery, carrots, and mushrooms. Cook about 10 minutes. Add tomato purée and garlic. Stir in red wine, port, and brandy. Add stock and bring to a boil. Add bay leaf, thyme, and jelly. Reduce heat and let simmer for 1 hour. Make the relish by pouring blueberries in a bowl. Add sugar, lime rind, and juice, parsley, and vinegar. Stir and set aside. Use a hand blender to mix to desired concentration. Add cream and bring just to boiling. Ladle reduction into dishes and top with sliced goose and blueberry relish. Serve piping hot. Jessica Rockeman2020-12-26T11:20:39-06:00 Share This Story, Choose Your Platform! FacebookTwitterRedditWhatsAppPinterestEmail Related Posts Duck Blind Breakfast April 13th, 2021 | 0 Comments Duck Poppers February 20th, 2021 | 2 Comments Goose Pastrami February 6th, 2021 | 1 Comment Seared Mallard Breasts April 26th, 2020 | 0 Comments Dr. Frank’s Duck Steaks November 15th, 2017 | 0 Comments Leave A Comment Cancel replyComment This site uses Akismet to reduce spam. Learn how your comment data is processed.