edited Spice Rub amounts / made a typo...oops
After searching for a Goose Pot Pie "specifically" and not being able to find one, I put this together out of some recipes I had for other things and took bits and peices from them for ingredients and used my own available cooking methods. It was awesome if I do say so myself. Its got some kick to it, so if you don't like it hot, play with the spices used in the RUB.
Ingredients
4 Goose breasts (2 lb)
1/3 cup Salt
2 tbsp Baking soda
Water
2 tbsp Olive oil
1 Medium onion - sliced
1 Ring smoked sausage – sliced (then halved like half moon shapes)
2 cloves garlic
1 bottle/can 440ml Dark beer ( Guinness)
2 cups Low sodium beef broth
2 Bay leaves
1 tsp Thyme
2 large Potatoes – peeled & cubed
2 carrots Carrots - sliced
1 cup Turnip - cubed
3 ribs Celery - sliced
3 tubes Pillsbury crescent rolls
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Spice Rub
1.5 tbsp Fresh ground black pepper
4 tbsp Brown sugar
1 tbsp cumin
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Chili powder
1 tbsp Ground red pepper flakes ( optional )
1 tbsp Salt
1 tsp Cayenne ( optional )
Combine all spice rub ingredients in a zip lock container, mix well and set aside. This rub gives this recipe some kick! If you don’t like hot food I suggest omitting the cayenne, play with the spices to your taste.
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Roux (Prepare when required in recipe)
½ cup butter ½ cup flour
Melt butter in a small saucepan over low heat and then stir in flour. Cook while stirring until the flour is fully absorbed in the melted butter and starting to give off a nutty aroma. This can be made ahead and stored in a container until needed.
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Recipe instructions start here.
Brine the breasts.
Prepare goose breasts, rinse well, remove any feathers and fat, remove shot and bloodshot meat.
Place 4 goose breasts in a large bowl, with 1/3 cup salt, 2 tbsp baking soda, and add water to cover breasts. Leave in brine solution for 4 hours, drain and repeat mixture and leave overnight.
Drain and rinse goosebreasts thoroughly with water. Pat dry.
Season the breasts
Season entire breasts with spice rub, then place breasts in a container and refrigerate for at least an hour. (I left mine over night)
Remove Goose breasts from container and cut into 1” cubes. In a large skillet (electric fry pan) heat and brown goose cubes in 2 tbsp of olive oil. Remove browned meat with a slotted spoon and set aside. Leave drippings in the pan, then add to the pan:
1 – medium onion – sliced
1 – ring of smoked sausage sliced then halved (half moon shapes)
2 – cloves of garlic - minced.
Heat on medium until onion is nicely browned.
When onion is nicely browned add to the skillet:
1 – bottle or can 440ml of Guinness (or other dark beer)
2 – cups low sodium beef broth
1 tsp thyme
2 - bay leaves.
Bring to a boil, allow to boil for several minutes.
In a crock pot, layer ingredients in the following order. Carrots, celery, potatoes, turnip, browned goose. Then pour skillet liquid mixture over top of all ingredients in the crockpot.
Cook on high for approx 2 hours, then reduce to low for 4 hours – stir once or twice to mix all ingredients during the low temperature cooking stage.
During the last of the cooking time, prepare the roux in a separate frying pan. (see instructions for Roux above)
Remove goose and vegetables from slow cooker, set aside and cover to keep warm. Leave remaining liquid portion in slow cooker. Remove and discard bay leaves.
Turn the crockpot to high and bring liquid to a boil, add 1 cup of liquid slowly to the roux in the frying pan and mix together well. When liquid in the crock pot comes to a boil add roux mixture to the crockpot slowly to your desired thickness. Add goose and vegetables back to slow cooker and mix gently. Leave mixture in Crockpot to get hot and continue to next step.
In a small roasting pan, cover the bottom and sides with the Pillsbury crescent roll dough, making sure there are no gaps.
Spoon hot goose mixture into roasting pan bottom crust, making sure that the mix is up against the dough on the sides to keep it held up. Put on a top layer of Pillsbury Crescent rolls for the top crust. Poke small holes in the top layer for steam to escape.
Bake in the oven at 375 degrees for 12 – 16 minutes, or until crust is golden brown.
Server and enjoy and awesome goose pot pie.
After searching for a Goose Pot Pie "specifically" and not being able to find one, I put this together out of some recipes I had for other things and took bits and peices from them for ingredients and used my own available cooking methods. It was awesome if I do say so myself. Its got some kick to it, so if you don't like it hot, play with the spices used in the RUB.
Ingredients
4 Goose breasts (2 lb)
1/3 cup Salt
2 tbsp Baking soda
Water
2 tbsp Olive oil
1 Medium onion - sliced
1 Ring smoked sausage – sliced (then halved like half moon shapes)
2 cloves garlic
1 bottle/can 440ml Dark beer ( Guinness)
2 cups Low sodium beef broth
2 Bay leaves
1 tsp Thyme
2 large Potatoes – peeled & cubed
2 carrots Carrots - sliced
1 cup Turnip - cubed
3 ribs Celery - sliced
3 tubes Pillsbury crescent rolls
________________________________________
Spice Rub
1.5 tbsp Fresh ground black pepper
4 tbsp Brown sugar
1 tbsp cumin
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Chili powder
1 tbsp Ground red pepper flakes ( optional )
1 tbsp Salt
1 tsp Cayenne ( optional )
Combine all spice rub ingredients in a zip lock container, mix well and set aside. This rub gives this recipe some kick! If you don’t like hot food I suggest omitting the cayenne, play with the spices to your taste.
_________________________________________________
Roux (Prepare when required in recipe)
½ cup butter ½ cup flour
Melt butter in a small saucepan over low heat and then stir in flour. Cook while stirring until the flour is fully absorbed in the melted butter and starting to give off a nutty aroma. This can be made ahead and stored in a container until needed.
_________________________________________________
Recipe instructions start here.
Brine the breasts.
Prepare goose breasts, rinse well, remove any feathers and fat, remove shot and bloodshot meat.
Place 4 goose breasts in a large bowl, with 1/3 cup salt, 2 tbsp baking soda, and add water to cover breasts. Leave in brine solution for 4 hours, drain and repeat mixture and leave overnight.
Drain and rinse goosebreasts thoroughly with water. Pat dry.
Season the breasts
Season entire breasts with spice rub, then place breasts in a container and refrigerate for at least an hour. (I left mine over night)
Remove Goose breasts from container and cut into 1” cubes. In a large skillet (electric fry pan) heat and brown goose cubes in 2 tbsp of olive oil. Remove browned meat with a slotted spoon and set aside. Leave drippings in the pan, then add to the pan:
1 – medium onion – sliced
1 – ring of smoked sausage sliced then halved (half moon shapes)
2 – cloves of garlic - minced.
Heat on medium until onion is nicely browned.
When onion is nicely browned add to the skillet:
1 – bottle or can 440ml of Guinness (or other dark beer)
2 – cups low sodium beef broth
1 tsp thyme
2 - bay leaves.
Bring to a boil, allow to boil for several minutes.
In a crock pot, layer ingredients in the following order. Carrots, celery, potatoes, turnip, browned goose. Then pour skillet liquid mixture over top of all ingredients in the crockpot.
Cook on high for approx 2 hours, then reduce to low for 4 hours – stir once or twice to mix all ingredients during the low temperature cooking stage.
During the last of the cooking time, prepare the roux in a separate frying pan. (see instructions for Roux above)
Remove goose and vegetables from slow cooker, set aside and cover to keep warm. Leave remaining liquid portion in slow cooker. Remove and discard bay leaves.
Turn the crockpot to high and bring liquid to a boil, add 1 cup of liquid slowly to the roux in the frying pan and mix together well. When liquid in the crock pot comes to a boil add roux mixture to the crockpot slowly to your desired thickness. Add goose and vegetables back to slow cooker and mix gently. Leave mixture in Crockpot to get hot and continue to next step.
In a small roasting pan, cover the bottom and sides with the Pillsbury crescent roll dough, making sure there are no gaps.
Spoon hot goose mixture into roasting pan bottom crust, making sure that the mix is up against the dough on the sides to keep it held up. Put on a top layer of Pillsbury Crescent rolls for the top crust. Poke small holes in the top layer for steam to escape.
Bake in the oven at 375 degrees for 12 – 16 minutes, or until crust is golden brown.
Server and enjoy and awesome goose pot pie.
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