The other night, my wife was away for dinner, so my sous chef and I decided to take the opportunity to cook a meal that we would both enjoy but that she would not. Two ingredients (Goose and Mustard) took center stage with that criteria in mind. From there, it was a quick jump to make a roulade and stuff it with sauteed portobello slices.
We served our goose with baked Yukon Gold potatoes and a side salad. However, it would also go very well with other sides like Dijon Broccoli Stalks, Roasted Acorn Squash, Roasted Cauliflower Wedges, Turnip Wedge Fries, Caramelized Onion Pancakes, or Lisa’s Grilled Potatoes.
Time: 40 Minutes
- Goose Breast (Skin peeled off)
- Portobello Mushroom
- Dijon Mustard
- Twine (not an ingredient, but necessary to keep your meat rolled throughout cooking)
- Preheat your oven to 350 degrees F.
- Clean and slice your portobello cap.
- Melt some butter in a pan, and add your mushroom slices. Then, scoop in some dijon mustard, and sautee until the mushrooms soften.
- As your mushrooms cook, remove the skin from your goose breast, and use a meat tenderizer to flatten the meat. Give the top and bottom of the meat a quick salt sprinkle.
- When your mushrooms are ready, place them atop your flattened goose breast, and roll the meat up around them.
- Use twine to tie your roulade shut.
- Melt some butter in a cast iron pan (we used a Dutch oven), and when it’s hot, place your meat in the pan.
- Sear for about 5 minutes on the first side, and then flip, and sear on the other side.
- Transfer to the oven, and roast for another 25-30 minutes (until your meat reaches a minimum internal cooked temperature of 165 degrees F).
- Remove from oven, and transfer to a cutting board. Then, use kitchen shears to cut the twine away, and slice your roulade!
- Plate, devour, and enjoy!