Goose breast

[2nd artillery]

I have 10 halves of goose breast in my freezer and i was wondering if anyone knew a good way to cook some of it. Either over the fire or in a conventional oven or stove. I thank anyone in advance.

Thank you

 

[Bunyan]

I love goose breast! Marinate it in some KC Masterpiece Honey mustard or garlic somethingerother marinade for a day or two. Then grill! I've done it on the gas grill, on briquettes, and open fire-wood coals. Can't beat it! Its like filet mignon(sp?)!

 

[Huntinfool]

There are many ways to fix waterfowl one I like is to fillet the breasts and cut into finger size strips! Then marinate overnight in Italian dressing roll in bread crumbs (corn flake crumbs work well)! Then deep fry as you would shrimp or fish a couple of minutes will do nicely! Works equally well for duck or goose!

Another crowd pleaser I love is what I call waterfowl stir fry. You cut your duck or goose breast into .5 inch cubes. Season and soak in a little soy sauce becareful soy sauce is very salty.

Saute in olive oil (optional any cooking oil will do) add veggies I like onions and mangoes (sweet bell peppers) (green, red, and yellow peppers for looks only any color will do). You can also use water chestnuts, mushrooms, and snow peas if you like depending on how fancy you want to get.

Be careful not to over cook your meat so as not to make it tough. Usually five or six minutes over a high heat while stirring is plenty for both meat and veggies. While your preparing, cutting, and cooking your meat and veggies your rice should be simmering takes about 20 minutes for real rice.

Add the rice and some more soy sauce to your taste cover and simmer for five or ten minutes on low heat and enjoy. Or you can place rice on plate and cover with goodies as much as your taste prefers.

Just typing this recipe makes me want some! It's real easy to make and tastes great!!!

Yesterday is Wood Tomorrow is Ashes
Only Today Does The Fire Burn Brightly

Chuck :redthumb:

 

[2nd artillery]

Thanks for the ideas i'll have to try ythtm out some time>

 

Here is the way we used to prepare goose breast before I retired and had time to hunt and fish!

Breast out the bird,
Rinse breast well to get all them little feathers off,
Cut out any blood clots and remove anything that does not look like good red meat,
Lay breasts on cutting board going the long way from east to west,
Cut in thin slices from north to south,
(This next step is optional)
-Put a little flour in a zip-lock and toss in breast slices and toss about until well coated-
(They are good whether you flour them or not.)
Heat skillet over high heat and keep on high during cooking,
Toss in enough butter to coat the pan and to be absorbed by the breasts.
The butter should melt quickly so be ready to toss in the breast slices,
Add the slices of meat to the pan,
Salt and pepper each slice while cooking,
After about 1 minute, flip the slices and salt and pepper the other side,
After another minute remove and add remaining slices and do the same with them, add butter if needed,
This quick-fry method will produce a slice of meat that is very tender and just a bit over medium-rare,
When all slices are done, reduce heat and add a splash of your favorite drinking wine to deglaze the pan and make a sauce to pour over the breast slices, ( I don't care for red wine but it works very well for this purpose)
Use a non-metal spoon or flipper to help get all the browned pieces off the bottom of the pan and float in the wine,
Continue reducing the wine until the sauce has thickened a bit and the brown bits have dissolved a bit. If you floured the breast slices, you will have a thicker sauce too,
When done, pour over the breast and serve immediately.
You can add a bit of onion or garlic to the pan during the cooking but myself and my hunting buddies preferred the taste of the goose breast just as they are.

This goes great with some wild rice and if you save a bit of the sauce, you can pour it over the rice to moisten it and flavor it just before serving.