A Thai-Inspired Twist on a Classic Game Bird
Ready to elevate your wild game cooking? Forget the usual roasts and step into a world of vibrant, aromatic flavor with these Thai Basil Goose Cubes. We’re taking tender goose breast and infusing it with the iconic Thai trifecta of spicy chilies, savory fish sauce, and fragrant holy basil. The Instant Pot works its magic, locking in moisture and melding the flavors to perfection in a fraction of the time. This dish is a bold, unforgettable way to enjoy goose, delivering a spicy, umami-packed punch that will have you coming back for seconds. It’s an adventurous yet surprisingly simple weeknight meal that’s guaranteed to impress.
Ingredients
• 2 cups / 450g Goose Breast, cut into 1-inch cubes
• 2 tbsp / 30 ml Avocado Oil, divided
• 2 tbsp / 30 ml Fish Sauce
• 2 tbsp / 30 ml Minced Fresh Chilies, such as Thai or serrano
• 2 tsp / 10 ml Minced Garlic, about 2-3 cloves
• 1 tsp / 5 ml Minced Fresh Ginger
• 1 tsp / 4g Granulated Sweetener of choice
• ¼ cup / 60 ml Fresh Thai Basil Leaves, roughly chopped
• 1 ½ cups / 355 ml Water
• Salt and Freshly Ground Black Pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function on high heat. Add 1 tablespoon of the avocado oil.
3. Once the oil is shimmering, add the cubed goose breast. Sear on all sides until golden brown, working in batches if necessary to avoid overcrowding the pot.
4. Transfer the seared goose to a heat-proof baking dish that fits inside your Instant Pot.
5. In a small bowl, whisk together the fish sauce, the remaining 1 tablespoon of avocado oil, minced ginger, minced chilies, minced garlic, and the granulated sweetener.
6. Pour this sauce mixture evenly over the goose cubes in the baking dish.
7. Scatter the chopped basil leaves over the top and season generously with salt and pepper.
8. Pour the 1 ½ cups of water directly into the inner pot of the Instant Pot. Place the trivet or rack inside.
9. Carefully lower the baking dish onto the rack.
10. Secure the lid, set the steam valve to ‘Sealing’, and cook on high pressure (Pressure Cook or Manual setting) for 10 minutes.
11. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the steam valve to ‘Venting’.
12. Using oven mitts, carefully remove the baking dish from the Instant Pot. Serve immediately and enjoy!
Nutritional Information
• Per Serving: Calories: 192, Total Fats: 9g, Net Carbs: 1g, Protein: 27g, Fiber: 1g
Pro Tips
• for Success
• Don’t overcrowd the pot when searing the goose. Cook in batches if needed to ensure every cube gets a beautiful golden-brown crust for maximum flavor.
• For the most authentic taste, seek out Thai Holy Basil (Kaprow). If you can’t find it, regular Thai basil is the next best substitute. Italian basil will alter the flavor profile significantly.
• Serve immediately over a bed of fluffy jasmine rice to soak up every drop of the savory, spicy sauce. For a low-carb alternative, cauliflower rice is an excellent choice.
FAQ
Q: Can I use a different type of basil for this recipe
A: For the most authentic taste, Thai Holy Basil (Kaprow) is highly recommended. If you cannot find it, regular Thai basil is the best substitute. Using Italian basil will significantly change the intended flavor of the dish.
Q: What should I serve with Thai Basil Goose Cubes
A: This dish pairs perfectly with fluffy jasmine rice, which helps soak up the savory and spicy sauce. For a low-carb or keto-friendly meal, serving it over cauliflower rice is an excellent alternative.
Q: Is it necessary to sear the goose before pressure cooking
A: Yes, searing the goose cubes is a crucial step for building flavor. Cooking in batches to avoid overcrowding the pot ensures each piece gets a golden-brown crust, which deeply enhances the final taste of the dish.
Q: Can I make this recipe without an Instant Pot
A: This recipe is specifically developed for the Instant Pot to ensure the goose becomes tender quickly while locking in moisture. Adapting it for a stovetop or slow cooker would require significant changes to the liquid amounts and cooking times.
