Quote:
Originally Posted by John Dallas
I love goose breasts also, but they ain't all good. A friend gave me a pair of breasts from what must have been a 30 year old gander. Flying asphalt would be a better description.
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Our young gunsmith in training is a big time waterfowler (as much as a 21 year old can be) . Anyway he brought in a couple breasts , I took them and sliced them thin across the grain and marinated them in Veri Yeri Teryaki Sauce for about 48 hours , then slow cooked the meat with bamboo shoots , water chestnuts , mushrooms and carrots . Served over steamed white rice it was very tastey . Now as to the age of the goose in question I have no idea . I did the same thing with several wood duck breasts and I gotta say it was a bit more tastey !