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10 Wild Goose Breast Sandwich Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Sliced and flash fried wild goose breast makes for many fabulous sandwiches

Sliced and flash fried wild goose breast makes for many fabulous sandwiches

Cooking With Wild Goose

Wild goose breast is a rich, flavoursome and incredibly tender form of wild game when cooked in an appropriate fashion. It is very lean and meaty in appearance and texture, which makes it perfect for incorporating in a sandwich as well as serving in more substantial form on a dinner plate. This page will explore how best to cook goose breast when preparing it for sandwiches, as well as 10 very different sandwich recipes for you to enjoy.

How to Prepare and Cook Goose Breast for Sandwiches

A goose breast is considerably larger than either a chicken or duck breast and can easily be made to serve two people as part of a main meal. When preparing it for sandwiches, one breast can make up to four satisfying sandwiches. In order to cook it for inclusion in all the recipes which follow, the breast is firstly sliced across the grain to a thickness of a quarter inch. This makes it not only very quick and easy to cook, it ensures the meat is incredibly tender on each and every occasion.

To cook, pour a little bit of sunflower or vegetable oil into a large non-stick or cast iron pan. Bring it up to a very high heat. Season the strips of goose on both sides with salt and pepper before frying on the high heat for precisely 1½ minutes each side. Lift from the pan to a plate and allow to rest for a minimum of 5 minutes before incorporating in the sandwich.

Wild goose, tomato and chilli sauerkraut panini sandwich

Wild goose, tomato and chilli sauerkraut panini sandwich

1. Goose, Tomato and Chilli Sauerkraut Panini

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 1 sandwich

Ingredients

  • 1 panini bread roll
  • 3 slices from medium tomato
  • 4 fried and rested goose breast strips
  • 1 tablespoon chilli infused homemade sauerkraut

Instructions

  1. When the goose has been fried and set aside to rest, put your kitchen grill/broiler on to preheat to a high setting.
  2. Cut the panini roll in half horizontally and toast the cut sides under the grill.
  3. Arrange the rested goose on the bottom half of the panini, followed by the tomato slices and the sauerkraut.
  4. Place the top on the roll, press down lightly and slice in half at an angle to serve.
Goose and Brussels pate panini

Goose and Brussels pate panini

2. Goose, Brussels Pate and Onion Panini

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 1 sandwich

Ingredients

  • 1 panini bread roll
  • 1 tablespoon garlic-infused Brussels pate
  • 4 strips fried and rested goose
  • 2 very thin slices from small onion half, separated into strands

Instructions

  1. Fry the goose and set aside to rest before putting grill/broiler on to reach high heat.
  2. Cut panini in half and toast cut sides until golden.
  3. Spread the pate over the bottom half of the roll before topping with the rested goose and the onion strips.
  4. Place the top on the roll, press down lightly and cut in half at an angle to serve.
Goose, red pesto and coriander sandwich

Goose, red pesto and coriander sandwich

3. Goose Breast and Red Pesto Sandwich

Cook Time

Prep time: 7 min

Cook time: 3 min

Ready in: 10 min

Yields: 1 sandwich

Ingredients

  • 5 cooked goose breast strips
  • 2 slices bread
  • 2 teaspoons red pesto
  • 1 teaspoon freshly chopped coriander/cilantro

Instructions

  1. Spread 1 teaspoon red pesto evenly over each slice of bread.
  2. Lay the goose strips on 1 slice of bread, chopping to fit if required.
  3. Scatter the coriander/cilantro over the goose and lay the second slice of bread on top.
  4. Press down lightly and cut in half to serve.
Homemade apple and beetroot sauce on wild goose sandwich

Homemade apple and beetroot sauce on wild goose sandwich

4. Goose With Homemade Beetroot and Apple Sauce Sandwich

Cook Time

Prep time: 30 min (includes cooling/resting time)

Cook time: 15 min

Ready in: 45 min

Yields: 1 sandwich

Ingredients

  • 1 Bramley or similar type apple, peeled, cored and chopped to ½ inch chunks
  • 1 teaspoon sugar
  • ¼ cup cold water
  • 1 tablespoon freshly grated/shredded beetroot
  • 5 cooked goose breast strips
  • 2 slices bread
  • ½ teaspoon dried sage

Instructions

  1. Put the apple, water and sugar into a saucepan and on to a high heat.
  2. When the liquid begins to simmer, add the grated beetroot and stir well with a wooden spoon. Reduce the heat and maintain a moderate simmer, stirring frequently, until the apple has mostly broken down to form a thick sauce. This could take up to 10 minutes.
  3. Turn the heat off under the saucepan, cover and set aside to cool while you prepare and fry the goose strips.
  4. When the goose strips are rested, arrange on one slice of bread and spoon over a tablespoon of the cooled sauce (the rest of the sauce can be added to a suitable container and refrigerated for up to 3 days).
  5. Scatter the sage over the goose and sauce before laying the second slice of bread on top, pressing down lightly and slicing in half to serve.
Curry spiced goose and curry sauce sandwich

Curry spiced goose and curry sauce sandwich

5. Curried Goose and Curry Sauce Sandwich

Cook Time

Prep time: 30 min

Cook time: 15 min

Ready in: 45 min

Yields: 1 sandwich

Ingredients

  • 1 tablespoon chopped tomatoes in tomato juice
  • 2 generous pinches hot curry powder (1 for sauce and 1 for frying goose)
  • 1 garlic clove (peeled and grated)
  • Salt and black pepper
  • 2 slices bread
  • 5 cooked goose breast strips*

*The goose breast strips in this instance are seasoned with a little chilli powder before being fried, as well as the salt and pepper.

Instructions

  1. Add the chopped tomatoes to a small saucepan along with the garlic and season with salt, pepper and chilli powder.
  2. Put the pot on to a high heat, stirring constantly with a wooden spoon until the combination begins to simmer.
  3. Reduce the heat to minimum and heat for 5 to 10 minutes until a rich sauce is formed, stirring frequently. Cover and set aside to cool for 20 minutes.
  4. Lay the goose strips on one slice of bread and spoon over the curry sauce. Lay the second slice of bread on top, press down lightly and slice to serve.
Goose, spinach and tomato with horseradish sauce sub roll

Goose, spinach and tomato with horseradish sauce sub roll

6. Goose, Spinach and Tomato Sub

Cook Time

Prep time: 10 min

Cook time: 3 min

Ready in: 13 min

Yields: 1 sandwich

Ingredients

  • 8-inch sub roll
  • 2 teaspoons hot horseradish sauce
  • Small handful baby spinach leaves
  • Salt and black pepper
  • 3 slices from small to medium tomato
  • 4 cooked and rested goose strips

Instructions

  1. When the goose is set aside to rest, put the baby spinach leaves and tomato in a colander and rinse well under running water. Dry the tomato with kitchen paper and shake the spinach dry.
  2. Cut the sub roll in half horizontally and spread each half evenly with a teaspoon of the horseradish sauce.
  3. Arrange the spinach over the bottom half of the roll.
  4. Lay the goose strips and tomato slices alternately on the spinach before sitting the top of the roll in place, pressing down and slicing in half to serve.
Goose, chilli and onion sub with wholegrain mustard

Goose, chilli and onion sub with wholegrain mustard

7. Goose, Wholegrain Mustard and Chilli Sub

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 1 sandwich

Ingredients

  • 8-inch sub roll
  • 2 teaspoons wholegrain mustard
  • 2 thin slices from half peeled white onion, separated into strands
  • 2 slices from large red chilli
  • 2 slices from large green chilli
  • 6 cooked and rested goose strips

Instructions

  1. When the goose strips have been taken from the pan and set aside to rest, add the onion and the chilli slices to the same pan and reduce the heat. Fry for 2 minutes, turning the onions regularly and the chillies half way through cooking. Remove to the resting plate with the goose.
  2. Cut the sub in half and spread each half with a teaspoon of wholegrain mustard.
  3. Arrange the rested goose strips on the bottom half of the sub, followed by the onion and the chilli slices.
  4. Lay the top on the sub and slice to serve.
Fried goose, potato and onion seeded bun

Fried goose, potato and onion seeded bun

7. Fried Goose, Potato and Onion Seeded Bun

Cook Time

Prep time: 5 min

Cook time: 25 min

Ready in: 30 min

Yields: 1 sandwich

Ingredients

  • 4 thin slices from medium baking potato
  • Salt and black pepper
  • 2 slices from medium onion half, separated into strands
  • 1 seeded bun
  • 2 fried goose strips

Instructions

  1. When the goose strips are set aside to rest, season the potato slices with salt and pepper and add to the still hot pan for a total of 20 minutes. Reduce the heat to low to medium.
  2. Turn the potato slices after 10 minutes and add the onion after a further 5 minutes, moving the onion around the pan fairly frequently.
  3. When the onion is in the pan, put your kitchen grill/broiler on to reach a high heat. Cut the bun in half and toast the cut sides until golden.
  4. Arrange the fried potatoes in an overlapping circle on the bottom half of the bun. Add the goose strips and the onion, followed by the top of the bun.
Wild goose on a bun with cabbage, bacon and onion

Wild goose on a bun with cabbage, bacon and onion

9. Fried Goose, Bacon, Cabbage and Onion Seeded Bun

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 sandwich

Ingredients

  • 1 inch square piece of white cabbage, finely sliced
  • ¼ small white onion, finely sliced
  • 1 rasher back bacon, finely sliced
  • Salt and black pepper
  • 1 seeded bun
  • 3 strips fried and rested goose

Instructions

  1. Add the cabbage, bacon and onion to the pan vacated by the goose strips and season with a little bit more black pepper. Stir-fry in the hot oil and juices for 2 or 3 minutes until the bacon is cooked and the cabbage and onion strands are softened.
  2. Cut the bun in half horizontally and carefully arrange the cabbage, bacon and onion on the base before topping with the rested goose strips and the top of the bun to serve.
Wild goose and fried duck egg on toasted bun

Wild goose and fried duck egg on toasted bun

10. Goose and Fried Duck Egg Toasted Bun

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 1 duck egg
  • Salt and black pepper
  • 1 seeded bun
  • 3 rested goose breast strips
  • 1 teaspoon freshly chopped Italian (flat leaf) parsley to garnish

Instructions

  1. Break the duck egg carefully into a small glass and season with a little salt and pepper.
  2. When the goose strips are set aside to rest, carefully pour the duck egg into the hot pan. When it starts to hold its shape (a few seconds) turn the heat down to low to medium and fry for about 3 minutes each side.
  3. Cut the bun in half horizontally and toast the cut sides.
  4. Lay the rested goose strips on the toasted base of the bun and the fried egg on top.
  5. Scatter with the parsley before closing the bun over to serve.

© 2022 Gordon Hamilton