Recipe /

Ohio Goose with Sweet Corn Pan Sauce

This is the state-specific waterfowl supper that sits between camp cooking and a sharper dinner table: crisp skin, a quick pan sauce, and produce that belongs to the place.

Recipe Details

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 goose breasts or mixed pieces
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups chopped sweet corn
  • 2 tablespoons fat or oil
  • 2 tablespoons butter
  • 1 tablespoon vinegar
  • 1 tablespoon chopped herbs

Instructions

  1. Season the goose and sear it slowly until well browned. Rest the meat.
  2. Cook the sweet corn in the rendered fat until lightly charred.
  3. Stir in butter, vinegar, and herbs to make a quick pan sauce.
  4. Slice the bird and spoon the sauce over the top.

Why It Works In Ohio

This recipe is tied to Ohio through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.