I just breast mine out, rinse them in cold water then dry them with a paper towel. Slip them into a ziplock bag and stick them on the bottom shelf of refrig. for 5-7 days to age them. Before I vacuum pack them to really keep them fresh I apply a dry rub ( McCormicks makes a really good Cajun rub), then seal them up and freeze them. The key to really good game cooking is to allow the meat to reach room temp. before cooking. When cooking the goose breast I either use the broiler or the grill at high temp.(425-450) and only 3-5 min. per side depending on size, keeping the meat med-rare. Remove and allow to rest before slicing (about 5 min.). Slice across the grain no more than 1/8" thick then layer atop some fresh greens or your favorite pasta or wild rice then wash it down with a good red wine. Real simple-Real good.
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