Dear readers, this recipe was entirely an experiment and it actually worked out pretty well. It came about unexpectedly when I was strolling through my local grocery store and saw some tasty looking meat medallions. They were next to the steak and pork, so naturally I thought it was either steak or pork. Nope. It was goose. From Brazil. I don’t know if that’s relevant.
So, being a rational human being I was like “Goose, huh? Yeah. I can cook goose.” So I bought it. And I brought it home and thought “Well…now what?”
I also had a beer in the fridge. One, sad, lonely little beer. It’s a Chilean beer called Kuntsmann Torobayo and it’s a really yummy amber ale. That beer wasn’t doing anyone any good sitting by itself so I decided to marinate the goose with it. I put the goose in a plastic bag with the beer and let it sit in the refrigerator overnight.
Since I was on a roll with cool ideas with what to do with the random stuff in my fridge I remembered that my program director recently gave me a bag of herbs homegrown in his garden, which included some sage. I’d always heard that sage butter was a delicious treat so I used the sage and the leftover chunk of butter in my fridge (I just typed “friend” instead of “fridge”. I don’t want to think too hard about that.) and make some sage butter. Okay, enough talking. Here’s the recipe.
4 filets of goose
1 bottle amber ale
4 tbls of butter
1 tbls fresh sage leaves
1 lb asparagus stalks
Alright so like I mentioned, you want to marinate your goose in the beer overnight. After marinating, dump the beer and the medallions into a casserole dish. Preheat your oven to 400 degrees.Next you want to make your sage butter. In a frying pan, melt the butter on medium heat. Add the sage leaves and let them fry. Leave it for about ten minutes, letting the butter soak up the flavor of the sage.
Wash the asparagus and cut the ends off. Place the stalks around the goose. After the butter has absorbed the sage flavor, dump the butter and sage leaves over the goose and the asparagus. Add couple pinches of salt and pepper to season it. That’s it! Pop it in the oven for about an hour. The bitterness of the beer really compliments the smokiness of the goose, and the goose fat gives everything a really rich, yummy flavor. Buen provhecho!