Timber 2 Table - Spicy Buttermilk Fried Goose Breast Sandwich

This recipe may just change your mind about the table quality of a wild goose breast

Spicy Buttermilk Fried Goose Breast Sandwich

20 Min

Prep Time

20 Min

Cook Time





When it comes to wild game, goose meat doesn't have the greatest reputation. The low ranking isn't entirely undeserved. Goose breast is high in iron and can be on the strong side when it comes to flavor. It can also be as tough as an old boot.

This crispy, spicy sandwich is a goose recipe that everyone can get behind.

This recipe combats both of these issues. First, the breast meat gets pounded tender with a meat mallet, then marinated overnight, then undergoes the ultimate flavor builder — dredging in seasoned flour and pan frying.

I usually use skinless breast fillets for this one, but skin on will work as well. After frying, we serve them on a bun and top with a few pickles and anything else you enjoy on your sandwich. A bit of creamy ranch dressing is particularly good on these.

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6-8 goose breasts


1 cup buttermilk

½ cup Crystal Hot Sauce (or your favorite)


2 cups all-purpose flour

¼ cup Cajun seasoning

¼ cup buttermilk powder

Oil for frying

Cooking Instructions

Start by pounding both sides of the goose breasts with the rough side of a meat mallet to break up the fibers in the meat and tenderize the goose. Mix the marinade ingredients and refrigerate 6-10 hours.

Mix the dredge ingredients.

Mix the flour, Cajun seasoning and buttermilk powder.

Remove the goose from the marinade, allowing excess to drain so that the meat has a thin coating of marinade to help the dredge stick. Dredge both sides of the goose breast.

Pound the goose breasts with a meat mallet and dredge in the flour mixture.

Heat ½ inch of oil in a cast iron skillet over medium-high heat. Fry the goose 4-6 minutes per side until medium rare to medium. Don't overcook.

Fry to a golden brown but don't overcook.

Serve as a sandwich topped with ranch dressing, pickles, and whatever else you enjoy.

Top with pickles and hot sauce, if desired.