The Best Goose Breast Ever!
I tried this recipe last night for the first time. It was wonderful, I thought I was eating a good steak! So simple with only two ingredients needed, Light Olive Oil and Montreal Seasoning. It was raining last night so I used a George Foreman grill, it came out wonderful, I suspect it would be even better cooked over charcoal.
I have tried a lot of goose breast recipes over the years, nothing compares this one! http://www.outdoorlife.com/comment/reply/1005013497 |
I've posted this before, but now that we are in duck/goose season, it's worth another look.
GALLAUDET DUCK SAUCE 1 10 oz. Jar red currant jelly 1 ½ C. dry Sherry 3 oz. Lemon juice 2 oz. Soy sauce 2 oz. A-1 Sauce 3 oz. Catsup 8 duck filets marinated in Vegetable oil or Italian Salad Dressing Blend first 6 items and simmer over low heat until reduced. (Approximately 45 min) Do not overcook, or sauce will become caramel. Grille breasts quickly (2-3 min per side) until rare or med. rare. Slice across the grain, arrange on plate and drizzle with warm sauce Sauce would work as well with beef or lamb |
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