Wild Goose Wellington

My husband and I have been solo deer hunters for years. This past March, we were able to hunt together for the first time in Missouri on a snow goose conservation hunt. We brought home 49 geese that we breasted out and froze for the year. We were told that snow goose was a trash bird not to be enjoyed like other wild game we had hunted, but I was convinced that was due to the cooks, not the meat. I had cooked a venison Wellington earlier in the year with our tenderloin but was craving another. I searched high and low for a recipe for wild goose but could not find one. So I tweaked the venison recipe and crossed my fingers.

Goose is a little more gamey than venison, but it is a lean, red meat like venison versus duck. It is not as greasy. You have to water bathe — not salt bathe — the goose breasts for 24 hours because the prosciutto is already salty. Throughout the whole process of creating this recipe, my family watched and, I believe, drooled a bit. We sat down to eat, and it was amazing! We enjoyed the bounty that had gifted our family through our own skills and a great conservation hunt. 

Ingredients:

  • 4-5 goose breasts, water bathe for 24 hours (set out to dry)
  • 3 tablespoons butter
  • 1 (10-ounce) package of mushrooms, finely chopped
  • 2 tablespoons ground thyme
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • ½ cup of Marsala wine
  • Coarse salt and pepper
  • Puff pastry, thawed
  • Dijon mustard
  • Prosciutto 
  • 1 egg, whisked

Directions:

  1. Brown the water-bathed dry goose breasts front and back quickly in a hot pan with salt, pepper and 1 tablespoon of butter. Set aside to cool in the fridge.
  2. Duxelles: Put the mushrooms, thyme, garlic and onion in a hot pan with 2 tablespoons of butter and the ½ cup Marsala wine. Add salt and pepper to taste. Cook down to a thick paste. The less moisture, the better. Set aside and let cool.
  3. Place a layer of prosciutto on plastic wrap large enough to wrap around the goose breast. Add a thin layer of the duxelles mixture on top of the prosciutto. 
  4. Cover each breast in Dijon mustard.
  5. Wrap the Dijon-covered goose breasts in the duxelles-covered prosciutto and wrap in plastic wrap. Chill in the fridge for 30 minutes. 
  6. After 30 minutes, take your thawed puff pastry and roll it out in 4-5 rectangles, large enough to cover the prosciutto-wrapped breasts. Place the chilled breasts in the middle and wrap them while pinching the ends together to seal. 
  7. Repeat with each goose breast.
  8. Place the wrapped Wellingtons back into the fridge for 20 minutes.
  9. Preheat the oven to 425 degrees.
  10. After 20 minutes, place the Wellingtons onto a cooking sheet lined with parchment paper. 
  11. Brush the tops of the Wellingtons with an egg wash and cut vent holes in the top. Egg wash one more time.
  12. Place in the oven for 30-45 minutes. Check internal temp after 30 minutes. It should reach 135. If you need to brown the top a bit more, turn the broiler on for a minute, but watch it.
  13. Let sit to rest for 5-6 minutes.
  14. Serve and enjoy.
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