‘autumn Gold’ Recipe
wild goose ‘Autumn Gold’, Okanagan Falls, BC
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Ingredients
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Main Ingredients
Sides & Accompaniments
Method
Preparation
- 1
Prepare the Goose
Pat the wild goose breasts dry with paper towels. Season both sides with salt and black pepper.
- 2
Marinate
In a shallow dish, combine olive oil, minced garlic, and chopped rosemary. Add the goose breasts, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour.
Cooking
- 3
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash. Toss it with honey, cinnamon, and a little olive oil. Spread on a baking sheet and roast for about 25-30 minutes, or until tender.
- 4
- 5
Plating
- 6
Serve
On a plate, arrange slices of the roasted goose breast beside a generous helping of roasted butternut squash. Add a handful of dressed spinach to the side for a fresh contrast.
