Goose Breast and Sprouts Fusilli Pasta

Goose breast, Brussels sprouts and radish fusilli pasta

Brussels sprouts are perhaps not a foodstuff many people associate with pasta. The same can perhaps be said for wild goose! While this recipe may seem a little bit unusual, it was very quick and easy to prepare and proved to be a very enjoyable eating experience.

Cook Time

Prep time: 10 min

Cook time: 15 min

Ready in: 25 min

Yields: 1 serving

Slicing goose breast fillet

Ingredients

• 1/2 skinless greylag goose breast fillet, sliced across grain to 0.25" (0.6cm) strips
• Vegetable oil for frying
• Salt and pepper
• 4 small red radishes, topped, tailed and sliced to 0.25" (0.6cm) thick discs
• 1 mug whole wheat fusilli (rotini) pasta
• 6 medium Brussels sprouts
• 1 tablespoon garlic infused extra virgin olive oil
• 1 teaspoon freshly chopped parsley, plus a little extra to garnish

Fusilli pasta and sprouts are cooked together

Method

Put a large pot of well salted water on to reach a rolling boil. Add the pasta, followed by the sprouts and stir gently but well with a wooden spoon. Adjust the heat to achieve a moderate simmer for 8 to 10 minutes (depending upon how you like your pasta). Stir well again half way through cooking.

Frying goose breast strips

As soon as the pasta is on to cook, add the vegetable oil to a non-stick frying pan and bring it up to a medium to high heat. Season the goose breast strips on both sides and fry on a medium to high heat for precisely 2 minutes each side. Lift to a holding plate, cover and leave to rest while the pasta completes cooking.

Goose strips are combined with pasta and veg

Drain the sprouts and pasta at your sink through a colander and return them to the empty pot. Allow to steam off and dry out for a couple of minutes while you cut the goose strips in half across the grain. Add the goose, radishes and parsley to the pot and stir/fold gently with a wooden spoon to combine. Transfer to a deep serving plate and garnish with the last of the parsley to serve.