Wild Goose Breast and Crisps Sandwich

 

Wild goose breast and tomato sauce crisps bread roll

A crisp sandwich may be a popular creation in Scotland and in the UK as a whole but it is probably not something anyone would immediately or even normally associate with wild game. That said, this idea that I came up with from who knows where worked very well and it is very much something that I would make again in either the exact same or similar fashion. The concept is also infinitely variable in terms of the types of wild game, the flavours of crisps and the types of sundry accompaniments and breads which could be used in the preparation.

Cook Time

Prep time: 10 min (plus sauce cooling time)

Cook time: 15 min

Ready in: 25 min (plus sauce cooling time)

Yields: 1 serving

Ingredients

• 2 or 3 thin slices from peeled and halved white onion
• 1 large garlic clove, peeled and finely chopped
• 1 tablespoon vegetable oil, plus extra for frying goose breast strips
• 2 or 3 tablespoons canned chopped tomatoes in tomato juice
• Salt and pepper
• 3 slices across the grain from skinless wild goose breast fillet, around 1/4-inch or 1/2cm thick
• 1 soft bread roll or burger bun
• Handful tomato sauce/ketchup crisps, or crisps flavour of choice
• Few coriander (cilantro) leaves to garnish

Starting to saute onion and garlic

Method

Pour a tablespoon of oil into a small saucepan and bring it up to a medium heat before adding the onion and garlic. Saute for 4 to 5 minutes over a medium heat until the onion is softened, stirring with a wooden spoon. Add the tomatoes to the pan and season with salt and pepper. Bring to a simmer for 5 minutes, stirring frequently. Cover and set aside to cool. Note that you can easily make the sauce in advance and refrigerate for up to 3 days until required.

Slices strips from a goose breast fillet

Use a very sharp knife to cut the goose breast into strips. It may be that you are preparing several portions of this crisp sandwich and use the whole goose breast, but if not, the remainder will keep in the fridge for a couple of days and can be used for any number of other purposes - very much including a wide variety of alternative goose breast sandwiches!

Pour a little oil into a frying pan and bring it up to a medium to high heat. Fry the goose breasts for 2.5 to 3 minutes each side before removing from the pan and setting aside to rest for 5 minutes. The meat should be rare to medium rare.

Tomato sauce and goose strips are laid on bread roll

Cut the roll in half horizontally and lightly toast the cut sides. Spread half the cooled tomato sauce on the bottom half of the roll and lay on the cooled goose strips, slightly overlapping.

Tomato sauce crisps are added to goose breasts

Lay the crisps on top of the goose breast strips and press down lightly to crush them slightly and help them stay in position. Otherwise, they are likely to slide off when you add the remainder of the sauce.

Remaining sauce and coriander top tomato sauce crisps and goose breast

Spoon the remainder of the sauce on to the crisps and top with the coriander leaves. Sit the top on the roll and press down lightly before serving.