Snow Goose Sous Vide

Snow 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.


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


1 package blueberries

1 Tbsp/15ml sugar

1 Tbsp/15ml balsamic vinegar

2 limes-grated and juiced

fresh parsley


  1. 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
  2. In a pan, add bacon and brown. Add in chopped onion, celery, carrots, and mushrooms. Cook about 10 minutes. Add tomato purée and garlic.
  3. 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.
  4. Make the relish by pouring blueberries in a bowl. Add sugar, lime rind, and juice, parsley, and vinegar. Stir and set aside.
  5. Use a hand blender to mix to desired concentration. Add cream and bring just to boiling.
  6. Ladle reduction into dishes and top with sliced goose and blueberry relish. Serve piping hot.