I made some goose teriyaki in the early part of the 2014 hunting season .
Cut the goose breast in thin strips and let it sit in Veri Yeri Teryaki sauce with water chestnuts , mushrooms and baby corn . Let it sit in the frig for maybe 24-48 hours then slow cooked it in a wok with a can of carrots added .
I thought it tasted okay , not quite as nice as the same thing with mallard breast but edible nonetheless . Some of my so called friends said it was the stuff that comes out of a cows butt . But I think them a bit anal to put it nicely .
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Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines !
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