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Rating: 4.53 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Wild Canada goose breast with cooked onions and garlic in a sweet chili sauce.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes.

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  • Season goose with salt and pepper; add to the hot oil. Cook goose breast slices in hot oil for 2 minutes, flip, and continue cooking until evenly browned, about 2 minutes more.

  • Pour chili sauce over the goose; reduce heat to medium-low and cook at a simmer until the chili sauce thickens, about 3 minutes.

Nutrition Facts

199 calories; protein 5.9g; carbohydrates 8.5g; fat 16.1g; cholesterol 18.5mg; sodium 184.4mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/17/2013
This was actually quite tasty and easy. It's basically like stir fry beef. I didn't change in the recipe other than adding some bell peppers I needed to use and it came out great. It works well with geese you get earlier in the day as the chili sauce kind of neutralizes the gamey taste. The only thing I would suggest is to slice the goose as thinly as possible. But that's just my preference. Read More
(6)

Most helpful critical review

Rating: 3 stars
09/11/2014
The FLAVOR is RICH and FABULOUS little to no gaminess... BUT the goose TEXTURE is like shoe leather... TEETH CANNOT PENETRATE 1/8 inch slices of quickly cooked Canada goose. IMHO unless the goose can be sliced VAPOR thin no fast cook method will work it's got to be slow/pressure cooked prepped. OK DAY 2.... First: Salt&Pepper seasoned and PRESSURE COOKED thin sliced(perpendicular to the grain/muscle) goose in 2 cups of water for 30 min medium rocking. Removed from heat allowed to cool on it's own then used the original recipe... Others in my family would never dream of eating "gross" game food... I never offered to share!... it's way too good to share tender not pulverized. You can tell it's game not farmed... but it's only a sense a feeling not overwhelming. PrePressureCooked... it's a 5 in a different league altogether. Read More
(8)
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/11/2014
The FLAVOR is RICH and FABULOUS little to no gaminess... BUT the goose TEXTURE is like shoe leather... TEETH CANNOT PENETRATE 1/8 inch slices of quickly cooked Canada goose. IMHO unless the goose can be sliced VAPOR thin no fast cook method will work it's got to be slow/pressure cooked prepped. OK DAY 2.... First: Salt&Pepper seasoned and PRESSURE COOKED thin sliced(perpendicular to the grain/muscle) goose in 2 cups of water for 30 min medium rocking. Removed from heat allowed to cool on it's own then used the original recipe... Others in my family would never dream of eating "gross" game food... I never offered to share!... it's way too good to share tender not pulverized. You can tell it's game not farmed... but it's only a sense a feeling not overwhelming. PrePressureCooked... it's a 5 in a different league altogether. Read More
(8)
Rating: 5 stars
01/09/2013
Was delicious, easy, and quick. After Mike went hunting we had an abundance of Canadian goose to deal with. This is now one of two winning recipes we will use to cook goose with. Read More
(6)
Rating: 5 stars
01/17/2013
This was actually quite tasty and easy. It's basically like stir fry beef. I didn't change in the recipe other than adding some bell peppers I needed to use and it came out great. It works well with geese you get earlier in the day as the chili sauce kind of neutralizes the gamey taste. The only thing I would suggest is to slice the goose as thinly as possible. But that's just my preference. Read More
(6)
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Rating: 5 stars
08/01/2017
This is awesome. My husband loved it! So easy to make!! Read More
Rating: 5 stars
02/19/2017
Fantastic recipe!! Read More
Rating: 5 stars
01/02/2019
Back in the day it was popular in some European countries to serve Christmas goose. I have roasted goose on a number of occasions but from organically farmed sources. This recipe is very similar to what my grandmother used to make and is simply delicious. Nice to see a game recipe for a change. For those that do not hunt order from a reputable butcher or go on line. Read More
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Rating: 5 stars
12/28/2018
The peppers tenderize the goose pieces. Spicey but not too hot. Big hit. Read More
Rating: 5 stars
09/30/2016
This was awesome. I did add some crushed red peppers. Just enough to give it a little heat kick. My husband sliced the goose very thin so it was not tough at all. Served it over brown rice. Yum! Read More
Rating: 5 stars
09/28/2015
Made it for my husband and he loved it. Said it was really good and tasty. Read More