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Grilled Goose and Wild Rice Recipe

by Jacques Haeringer   |  May 21st, 2014 0
Grilled Goose Wild Rice Recipe

Grilled goose with a side of wild rice. (Photo courtesy of Jacques Haeringer)

Drizzled in a warm port wine sauce, this Grilled Goose and Wild Rice Recipe is easy to make and beyond delicious

Serves: 6-8
Prep time: 10 minutes
Cook time: 1 hour


  • 1 cup wild rice
  • 1 quart water
  • 1 teaspoon salt
  • 5 tablespoons butter
  • ¾ cup finely chopped onions
  • Freshly ground pepper
  • 1 ½ cups port wine
  • 1 tablespoon tomato purée
  • 4 wild goose breasts
  • 2 tablespoons oil
  • Freshly ground pepper
  • Salt


1. Place the rice in a fine strainer and rinse under cold running water. Bring 1 quart of water with 1 teaspoon of salt to a boil. Add the rice, reduce the heat, and simmer, partly covered, until tender (35 to 40 minutes).

2. While the rice cooks, melt 3 tablespoons of butter in a small, heavy saucepan. Add the onions and cook slowly, stirring occasionally until golden brown (15 to 20 minutes) and set aside. Drain and spread the rice on a platter.

3. Dice the remaining 2 teaspoons of butter and gently fold it into the rice along with the browned onions using a fork.

4. To make the sauce, heat the port wine in a sauce pan over high heat, stirring in the tomato purée and bring to a boil. Return to a simmer until liquid reduces by half. Taste and season with salt and freshly ground pepper. Keep sauce warm until serving.

5. To prepare the goose, coat each breast with oil and season with salt and freshly ground pepper. On a hot grill, place the breasts skin side down. For medium rare, grill for two to three minutes, turn the breasts and cook for another two to three minutes (depending on the size). Remove from the grill and allow to rest for five minutes before slicing.

6. To serve, warm serving plates in a 200-degree oven. Slice goose breasts on the diagonal and place a half breast on each warmed plate with the port wine sauce and wild rice.

chef_jacquesAbout the Author:

Chef Jacques is a hunter, wild game culinary expert and frequent “Today Show” guest. For more on his books, classes and renowned restaurants, L’Auberge Chez Francois and Jacques’ Brasserie, visit here.

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