My wife is from Kentucky and we get down there several times a year. The good news for me is that the in-laws are avid hunters and are not only open to — but apparently look forward to — my experiments with wild game. I always lay down the challenge: “if you kill it, I’ll cook it.”
This past trip was quite fun for me as I was handed goose breast, doves, and venison. I’m used to cooking wild venison; on this trip, it was cooked several different ways, including over an open fire loaded with hickory we split ourselves.
The goose was a bit more of a challenge. On an earlier trip, I had tried cooking it a few ways, but wasn’t really satisfied. It was too tough to leave medium-rare (like a duck breast) and it got a little gamey when I ground it up and made meatballs out of it and cooked it in tomato sauce. This time, I decided to think a little more outside the norm and made goose pastrami (modifying Emeril’s recipe for duck pastrami).
It was amazing. I brought some home for my folks to try and they’ve already had me online ordering more goose.
Rob Bleifer, Executive Chef