10derized Stuffed Goose Medallions
This waterfowl hunting recipe comes to us courtesy of Scott Leysath, who is also more commonly known as the sporting chef. We have altered one tiny sentence in this recipe for the purpose of introducing you to the 10derizer in order to help you in your preparation of the meat.
Scott promises there is no need to be alarmed by the amount of garlic used in this recipe. He says, "The garlic is mellowed out by roasting, which makes it soft, lightly browned, nutty, and sweet. This stuffing mixture—a blend of garlic, fresh herbs, cheese, and just enough breadcrumbs to hold everything together—also works well with duck, venison, and other game".
The serving size will depend on the type of goose you use. If the geese are small, add another breast fillet or two. Fillets from an average-size Canada goose will easily feed two adults. Remember that the first step to cooking any duck or goose is to soak it in brine for several hours. The meat will taste better after brining.
- 15-20 whole, peeled garlic cloves
- 2 Tbsp olive oil
- 2 medium to large goose breast fillets
- Salt and pepper
- 1/4 cup softened cream cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup fresh herbs (blend of parsley, oregano, rosemary, etc.)
- 1 tsp lemon zest, minced
- 1/2 cup breadcrumbs (some may prefer Japanese panko breadcrumbs)
- Butcher string
- 1/2 cup dry red wine
- 2 Tbsp red wine vinegar
- 1/2 cup diced tomato (canned is alright)
- Pinch of Italian seasoning
- Pinch of sugar
Preheat the oven to 325 degrees. Toss the garlic cloves with olive oil in a shallow oven-safe pan or skillet. Place the pan in the oven for 10 minutes; flip the cloves over and cook for another 10 minutes. When done, garlic will be lightly browned and softened. If the garlic is burned, discard it and start over. Burned garlic is bitter.
While the garlic is roasting, place the goose breast fillets on a flat surface and butterfly them one at a time. With the 10derizer parallel to the cutting surface and midway through the thickness of the meat, slice each fillet from the thinnest side to the thickest. Do not slice all of the way through the fillet. The object is to butterfly the fillet so that it opens up like a book with the "hinge" at the thicker part of the meat.
Tenderize the goose breast fillets. Next, open the breasts like a book and lightly use the 10derizer to lightly prep the side of the meat that will be the inside side of the wrapped-up breast. Season both sides liberally with salt and pepper when finished.
Remove the pan from the oven and the roasted garlic cloves from the pan, leaving the oil in the pan. Increase the oven heat to 400 degrees. Place the cloves in a bowl with cream cheese.
Parmesan, herbs, lemon zest, and breadcrumbs. Stir to blend the mixture. Place fillets, cut side up, on a flat surface and spread the garlic mixture evenly over the meat. Roll up the meat, keeping the stuffing in place with your fingers while rolling. Secure each rolled fillet with butcher string.
Place the stuffed fillets in the pan, and put the pan in the preheated oven. Roast for about 8 minutes or until lightly browned. Flip the fillets over and roast for 8 additional minutes or until the internal temperature reaches 140 degrees for medium-rare.
Remove the pan from the oven and transfer the fillets to a cutting surface. Let them rest at room temperature for 5 minutes before removing the string and slicing the meat into 1-inch-thick medallions.
Quick Pan Sauce While the cooked meat is resting, add 1/2 cup of dry red wine to the roasting pan. Place over a medium-hot burner and bring to a boil. Add 2 tablespoons red wine vinegar, 1/2 cup diced tomato (canned is okay), and a pinch each of Italian seasoning and sugar. Season to taste with salt and pepper and drizzle sauce over stuffed goose medallions.