Stuffed Goose Breast w/Brie and Caramelized Onions & Mushrooms

Another wild game recipe by Guest Author Helen Kenney Poore.

With hunting season almost over (thankfully) I thought I'd share another favorite dish.  I'm not a big fan of goose perhaps because most people feel the need to cook it until it resembles leather more then meat, but this dish will surprise you.  Firstly, it does not even taste like wild game and secondly, it has been my experience that once cheese becomes part of a recipe seldom can you mess it up.  This dish can also be prepared using chicken breast or flank steak.

Stuffed Goose Breast with Brie and Caramelized Onions

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  1 large double goose breast, bone removed

  
  
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  1 cup olive oil

  
  
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  1/4 cup red wine vinegar

  
  
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  1/4 cup red wine, dry

  
  
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  sea salt and fresh ground pepper

  
  
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  3 large onions, sliced

  
  
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  10 large mushrooms, sliced

  
  
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  3 tablespoons butter

  
  
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  1/4 pound Brie cheese

Marinate the goose breast in the olive oil and red wine vinegar, overnight.

About an hour and half prior to serving, sauté onions and mushrooms in butter until lightly browned, then add red wine and reduce until onions are caramelized (about 15 minutes).

Preheat oven to 425

Remove goose breast from marinade and pat dry.  Lightly pound it down to flatten. Salt and pepper the breast and add the onions and mushroom mixture evenly.  Top with Brie (slice the Brie so you can evenly layer it).  Roll the goose breast up (think jelly roll) and tie with butchers twine.   Place rolled up goose breast in a small baking dish so the sides are touching within (the reason for this is as the Brie melts, the goose breast will then cook within the melted cheese, leaving it very tender).  Bake, covered, for 30 minutes, then uncover and continue baking for another 15 minutes.  Remove and let cool slightly, then slice the rolled goose breast into small medallion size servings.