Quote:
Originally Posted by Edmund McIlhenny
I eat mine rare.Brest out and put over a charcoal fire. Cook as if it is going to be rare steak.wonderful.
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This is THE absolute best way to cook a goose breast especially if you believe the bird is young. As good as rib eye and a whole lot better for you.
I only suggest when the goose is big (and older) to slice one of the breasts in half to make two thin flank steaks. Jaccard tool them and cook them to rare as well. They may be a bit more chewy but the flavor will be fine. Marinade if you must but go lightly.
We eat a LOT of goose every year. I still have yet to get that elusive double w/ a Perker but I will.