Wild Goose Steak

Our go-to goose supper — the breast seared like a steak, green beans in the same pan, buttered rice

2 breasts · 15 min

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2 wild goose breasts, cut lengthwise into steaks
salt, pepper & garlic, to taste
1 Tbsp neutral high-heat oil
to serve: green beans · white rice · butter

What you need

2 wild goose breasts, cut lengthwise into steaks

salt, pepper & garlic, to taste

1 Tbsp neutral high-heat oil

to serve: green beans · white rice · butter

Cut & season. Cut each breast lengthwise into even steaks; pat bone-dry. Season all over with salt, pepper, and garlic to taste — fresh-minced or granulated both work.
Sear hard. In screaming-hot oil, sear 2–3 min a side for a deep brown crust over a cool red center. Treat it like a bavette, not a bird.
Pull rare, rest. Take it out at 125–130°F (rare–medium-rare, no further) and rest 8–10 min — non-negotiable on lean game.
Green beans, same pan. While it rests, toss green beans into the hot pan and its fond; sear and salt lightly.
Slice & plate. Slice the goose thin against the grain and serve over white rice with butter, beans alongside.

Steps — tap one to keep your place

1. Cut & season. Cut each breast lengthwise into even steaks; pat bone-dry. Season all over with salt, pepper, and garlic to taste — fresh-minced or granulated both work.

2. Sear hard. In screaming-hot oil, sear 2–3 min a side for a deep brown crust over a cool red center. Treat it like a bavette, not a bird.

3. Pull rare, rest. Take it out at 125–130°F (rare–medium-rare, no further) and rest 8–10 min — non-negotiable on lean game.

4. Green beans, same pan. While it rests, toss green beans into the hot pan and its fond; sear and salt lightly.

5. Slice & plate. Slice the goose thin against the grain and serve over white rice with butter, beans alongside.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.