NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: https://mag.outdoornebraska.gov/i/1545575
22 Nebraskaland • May 2026 In the Field Cold-Pan Goose with Red Wine Sauce By Ryan Sparks I have been cooking wild goose since I was 15 years old and have tried countless recipes and methods. This David Tanis-inspired recipe is currently my favorite way to cook goose breast. The result is on par with the quality you would expect at a nice restaurant. Even if you skip the sauce — which you probably shouldn't — learning this cold-pan method for waterfowl like ducks and geese is an essential wild-game-cooking skill. We like to serve it with mashed potatoes to soak up the sauce, but bitter greens or wild rice would also work well. Servings: 2 Prep Time: 10 minutes Cooking Time: ~45 minutes Ingredients • 1 boneless goose breast, plucked, skin on • 2 tablespoons butter • 1 shallot, sliced • 1 tablespoon tomato paste • ¼ teaspoon dried thyme • 2 cups goose stock (chicken stock/broth also works) • ¼ cup plus 2 tablespoons dry red wine • 1 tablespoon Cognac or brandy (optional) • 2 teaspoons potato starch dissolved in 2 tablespoons water 1. Remove the tenderloin (the thin strip of meat on the underside of the breast) and reserve for the sauce. Trim away any gristle from the undersides of the breast, reserving it for the sauce. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle with salt on both sides. 2. While the goose rests, heat 1 tablespoon butter in a saucepan over medium heat. Add the shallot, tenderloin and any other goose trimmings from the breast. Brown them well, stirring occasionally, 4 to 6 minutes. Stir in the tomato paste and the thyme and let them cook for 1 minute. 3. Add the stock and ¼ cup red wine. Crank the heat and let the mixture reduce for 15 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons of wine and the Cognac or brandy (if using) and cook for 1 minute more. Stir in the potato starch/water mixture. Whisk in 1 tablespoon of cold butter. Taste and season with salt and black pepper. The sauce can be kept warm over low heat while you cook the goose breast. If it becomes too thick, thin it out with more stock. 4. Place the goose breast in a cold, cast-iron pan just large enough to hold it, skin-side down. Put the pan over low heat. The fat in the goose skin will slowly begin to render and sizzle. Be patient and allow the skin to become crispy and golden, checking every few minutes to prevent burning. To fully crisp the skin, it often takes 10-15 minutes. Once the skin is crisp, turn the breast and cook on the other sides, keeping the heat low. When a meat thermometer in the thickest part of the breast reaches 130º, transfer to a warm plate and let rest for 10 minutes. Slice the breast and serve with the sauce.