Quote:
Originally Posted by threebag02
How about goose breast? Any recipes or tricks?
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Jerky
Makes the best jerky. When I hunted ducks and geese I would have freezer filled with goose breast ate it till i couldnt stand it anymore. Was talking to a fella after a hunt at Fountain Grove he said try goose jerky and was sold.
Ducks Unlimited is a great resource for recipes on waterfowl.
Peter Berry's Flying Prime Rib with Horseradish Fold
Preparation Time: 10 minutes
Marinating Time: 2 hours
Cooking Time: 10 minutes or less
6–8 appetizer servings
Ingredients
1/2 cup sour cream
1/2 cup mayonnaise
1 tbsp. (or more) grated fresh horseradish
1 cup extra-virgin olive oil
2 tbsp. Worcestershire sauce
2 garlic cloves, crushed
1 tbsp. coarse salt
1 tbsp. coarsely ground pepper
4 small to medium boneless, skinless goose breasts
Directions
1. Fold the sour cream, mayonnaise, and horseradish together in a bowl until blended. Chill, covered, until ready to serve.
2. Whisk the olive oil, Worcestershire sauce, garlic, salt, and pepper in a large bowl. Add the goose and turn to coat. Marinate, covered, for 2 hours, turning occasionally. Drain and discard the marinade.
3. Grill the goose over high heat to medium-rare. Remove the goose to a cutting board and let stand 2 to 4 minutes. Slice the goose across the grain into 1/4- to 1/2-inch slices. Serve with the horseradish sauce on the side.
Have done this one alot am
nd like.