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Wild Goose Breast Au Poivre
Wild Goose Breast Au Poivre

Before you jump to Wild Goose Breast Au Poivre recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

In general, people have been conditioned to think that “comfort” foods are not good for the body and should be avoided. However, if your comfort food is candy or junk food this holds true. Soemtimes, comfort foods can be utterly healthy and good for us to eat. There are some foods that basically can improve your moods when you eat them. If you seem to be a little bit down and you’re needing an emotional pick me up, try several of these.

Put together a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all great for helping to elevate your mood. This is because seeds and nuts have plenty of magnesium which increases your brain’s serotonin levels. Serotonin is the “feel good” chemical that tells your brain how you feel at all times. The more serotonin you have, the happier you are going to feel. Not only that, nuts, specifically, are a terrific protein food source.

Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Test out these tips instead!

We hope you got benefit from reading it, now let’s go back to wild goose breast au poivre recipe. To make wild goose breast au poivre you only need 8 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Wild Goose Breast Au Poivre:
  1. You need 2 wild goose breast
  2. Provide 1 tbsp unsalted butter
  3. Provide 1 tsp olive oil
  4. Provide 2 tbsp Cognac or brandy
  5. Get 1 tbsp green peppercorns in brine
  6. You need 1/2 cup heavy (30%) cream
  7. You need pinch sea salt
  8. Prepare freshly ground pepper
Steps to make Wild Goose Breast Au Poivre:
  1. Bring meat to room temperature before preparation. Pat dry and sprinkle with salt and pepper and coat with a bit of oil, rubbing with your hands.
  2. Heat a large skillet to medium heat, melt the butter and oil. As they begin bubbling, place the meat in the pan and sear both sides then bring to medium rare (about 135F).
  3. Remove breasts, tent with foil and set aside to rest while you complete the sauce.
  4. Take the skillet off the heat and add the cognac. Ignite the alcohol and shake the pan until the flames die
  5. Return to medium heat and add the cream and green peppercorns.
  6. Bring gently to a boil and simmer for 10-15 minutes, until the sauce thickens.
  7. Slice 3/8" thick, across the grain. Serve drenched with au poivre sauce. Plates very well with winter vegetables like acorn squash and braised kale.

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