There are evenings of waterfowl hunting when the freezer fills up with beautiful catches. This time, it was a white goose waiting for me, and I wanted to step outside the usual frame to enjoy it differently. Inspired by Japanese cuisine, I prepared a white goose tataki: a quick pan sear to sear the wild meat on the outside while keeping its heart tender and juicy. With a fragrant marinade of soy sauce, ginger, and honey, this dish wonderfully combines the rich taste of goose with the freshness of onions and the crunch of toasted sesame. A refined hunting recipe that brings a touch of Asia to your game meals.
Ingredients
Tataki and presentation
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2 white goose breasts, scored skin or skinless
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Salt and pepper
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1 white onion or 3 green onions, very thinly sliced
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1/2 tsp toasted sesame seeds
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1/2 tsp Korean chili flakes (optional)
Marinade
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100 ml soy sauce
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50 ml rice vinegar
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Juice and zest of one lime
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2 tbsp sesame oil
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1 tbsp honey
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1 clove of garlic, chopped
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1 tbsp toasted sesame seeds
Preparation
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Prepare the marinade by mixing all the marinade ingredients in a large bowl.
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Heat a non-stick pan over high heat. Pat the breasts dry with an absorbent cloth. Salt and pepper the breasts. When the pan is hot:
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If the breasts still have their skin: cook the breasts in the dry pan skin-side down for about 3 minutes and 1 minute on the meat side, until the surface of the meat is nicely browned but not cooked inside.
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If the breasts have no skin: add a drizzle of vegetable oil to the pan and cook the breasts for 1 minute on each side, until the surface of the meat is nicely browned but not cooked inside.
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Add the breasts to the marinade and let rest in the refrigerator for 30 minutes to 24 hours.
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When you are ready to serve, remove the breasts from the marinade. Pour the marinade into a small saucepan. Reduce the marinade for about 10 minutes.
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Cut the breasts into thin slices against the grain.
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To serve, in a large dish, make a bed of white onion, add the reduced marinade, top with the breast slices, and sprinkle with toasted sesame seeds and Korean chili flakes.
Other game to try
No white goose on hand? No worries, this hunting recipe easily transforms:
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Duck or brant goose, to stay within the world of waterfowl
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Venison or wapiti, for a tender and flavorful deer touch
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Just avoid bear meat, which must always be cooked through.
Questions and answers
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Can I use game other than white goose?
Yes, duck, brant goose, or venison are excellent options. -
How long to marinate the meat?
Between 30 minutes and 24 hours. The longer the time, the more intense the flavors of the marinade. -
What side dish do you suggest?
Serve the goose tataki with a crunchy vegetable salad, a bowl of fragrant rice, or stir-fried noodles. -
How to achieve perfect cooking?
The key is a very hot pan: the meat must be seared quickly to remain pink and juicy inside. -
Can I prepare the marinade in advance?
Yes, it can be kept for 3 to 4 days in the refrigerator in an airtight container.
A tataki of white goose that combines hunting tradition and Japanese inspiration: a refined game recipe to try without hesitation
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