Goose Roulade with Red Wine-Cranberry Sauce
In this recipe using Canada Goose breasts which are usually thick, each breast is cut in half horizontally to make a thin cutlet then pounded to tenderize and make even thinner. The prosciutto wrap adds a salty note and becomes a pleasant, crispy exterior around the goose. Season conservatively because both the prosciutto and the blue cheese add to the overall saltiness. The complex, fruity sauce has surprisingly few ingredients and complements goose as well as other dark meats, so try it with venison or beef for a change. These can be assembled ahead of time and refrigerated so they’re ready to cook when you’re ready.
Serves: 2
Time: 1 hour
2 boneless, skinless goose breasts
2 oz. fresh baby kale leaves
1 ½ oz. blue cheese
4-6 slices prosciutto
2 Tbsp. vegetable oil
Salt and pepper
Red Wine Cranberry Sauce (recipe below)
Couscous with Cranberries and Pine Nuts (recipe below)
Butterfly each goose breast along its long edge (without cutting all the way through) to form one large, thin cutlet. Pound cutlets to ¼” thickness between plastic wrap and season lightly with salt and pepper. For each cutlet arrange 2-3 slices of prosciutto together, overlapping slightly to match the cutlet size. Divide kale and blue cheese into two portions and top each cutlet with a layer of kale, then crumble the blue cheese evenly over the kale. Roll each bundle together to form a tight roll, then tie together in several places with kitchen twine (see photo). Preheat the oven to 375°. Heat a large oven-proof skillet over medium-high heat, add the vegetable oil, and brown the roulades on all sides, turning frequently. Transfer skillet to oven and roast for 12-15 minutes, turning occasionally, until the center of the meat registers 140° on an instant read thermometer. Remove from oven and transfer to a cutting board to rest 5-10 minutes.
To serve, remove string from roulades and slice into 1” thick rounds. Divide couscous between plates, arrange roulade beside and drizzle with red wine sauce.
Red Wine-Cranberry Sauce
¾ c. dry red wine
¾ c. beef stock
¼ c. jellied cranberry sauce
½ tsp. grated orange zest
1 ½ tsp. balsamic vinegar
2 Tbsp. unsalted butter, cold
In a small saucepan over medium heat, bring wine to a boil and simmer until reduced by half, about 10 minutes. Add beef broth, cranberry sauce, and orange zest and continue to simmer until reduced to ¾ cup. Stir in balsamic vinegar and butter until completely incorporated. Remove from heat and cover to keep warm.
Couscous with Cranberries and Pine Nuts
2 tsp. vegetable oil
¼ c. diced shallot or onion
1 ½ c. water
1 c. pearl couscous
1 /2 tsp. salt
¼ c. dried cranberries
¼ c. pine nuts, toasted
2 Tbsp. chopped fresh parsley
Salt and pepper
While meat roasts, heat a small saucepan over medium heat, add vegetable oil then shallots and cook until transparent. Add water and bring to a boil, add the couscous and salt, reduce heat, cover, and cook 8-10 minutes or until couscous is tender and water has been absorbed. Remove from heat and stir in cranberries, pine nuts, parsley, and butter. Season to taste with salt and pepper. Cover until ready to serve.
Roulades are impressive on a plate and much easier to make than they appear. The technique originated in Europe and recipes for both sweet (Swiss Cake rolls or jelly rolls, for example) and savory versions abound. Savory ones can be made with both game and domestic meats like venison, pork, chicken, and turkey.