Monday, February 25, 2013

Bacon Wrapped Canadian Goose

So the weekend after Valentine's Day Mike came down to my place to hang out for the long President's Day weekend.

It was a relaxing weekend that took us to Cabela's where Mike was attacked by a random little girl who was insistent on tickeling him with her dolls hair. This was entertaining to watch but then made us wonder why parents would let their children tickle a random man trying out a layout blind in the bargain cave. Maybe I shouldn't question some folks that shop at Cabela's.


Mike found some turkey decoys he really wanted for turkey season, since he now has a connection for that as well. I have to work on getting my hunters safety class done as well as figure out which permits I need for each season I want to hunt in. Yay money! -_-

Speaking of hunting, I pulled out the last of the Canadian goose breast and marinaded it in a whiskey marinade we have used before for "Whiskey Tango Steak Night."


So in honor of using what I had, I had 2-lbs of carrots sitting in my fridge just begging to be turned into carrot souffle. This is by far the best way to get veggie haters to eat veggies. Mike has even said it's good enough that it could be a dessert and that when we have kids, this is what should be dessert so we can sneak in vegetables. Of course if they are anything like us, which they will be, they will like just about everything that is put in front of them.


And in recent discoveries I have taken full hold of the fact that Walmart does price matching to any current grocery store ads. So I took full advantage of it and got center cut bacon 1/2 price thanks to Price Chopper's sale on meat. So then, we wrapped the goose in bacon to give fat and flavor, seared on both sides in the cast iron and then finished in the oven at 350 degrees until it was medium rare, about 45 minutes. We cooked it for an hour and it came closer to medium. But was still tasty.


Then we had to have a starch, which Mike wanted rice, which then turned to risotto which then evolved into wild rice mushroom risotto made with chicken stock. This didn't quite turn out like a risotto. Basically you start with 1 cup of water and cook the rice, then add more water after the first batch is absorbed and repeat. Then do it one last time and that's risotto. Or at least the way my mom does it, hers tastes pretty good. Ours turned out a little on the salty side but still edible.


This is the final product, again, closer to medium than medium rare, the risotto was a bit salt and not quite as soft as it could be but it was overall a success and a good meal. I think we will try a different marinade next time, this was a very subtle taste, we even used Jack Daniels, the good stuff.

But this is what cooking is about, learning what to do differently when you don't quite hit a home run and figuring out what works best with what type of protein, vegetable, and grain.

Live and learn then go out and cook.