Goose silhouettes

[cwitherow]

Update- medium rare "steak" au poivre is fantastic. Skinless breasts are pretty lean with long muscle fibers, so I treated it like a sirloin. Best to cut across the grain (which runs the full width of the breast) after cooking/resting. I imagine a sous vide and reverse sear would be perfect for these.

That being said, the thin edges got well-done, dry, tough, and definitely had a touch of gaminess to them. Might trim up the breast to be more uniform thickness next time.

Having never eaten or shot a goose myself (not for lack of trying), Sous vide is my plan to cook the breast meat. That and make jerky.