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Yesterday’s Goose

Printed From: The BaitShop
Category: The Library
Forum Name: Recipes, Cooking, Game Processing and Food in General
Forum Description: From the lake, the field, the garden or the campfire! Family and ethnic recipes also encouraged!
URL: http://www.baitshopboyz.com/forum_posts.asp?TID=6686
Printed Date: 28 March 2024 at 12:12
Software Version: Web Wiz Forums 11.10 - http://www.webwizforums.com


Topic: Yesterday’s Goose
Posted By: Widux
Subject: Yesterday’s Goose
Date Posted: 19 November 2004 at 07:50
    Yesterday was a trying day. Geese not cooperative and few were flew mostly through our shot patterns-Mysteriously of course
The one I brought home never made it to freezer.
Here's the way I did it.
Scallopini of Goose Breast Drambuie


2ea. Goose breasts, skinless and boneless.
1C flour
˝ tsp ea. salt & pepper
1/2C butter
1/2C diced green onions
1/2C sliced fresh mushrooms
1/2T minced garlic
2tsp chopped parsley
11/2C chicken stock
1/4C Drambuie liquer
1/2C half & half

1) Cut breasts in half. Pound quite thin with a meat mallet or the back of a large kitchen knife. Season flour with salt and pepper. Dredge breast pieces in seasoned mix.
2) Heat one half of the butter in a large sauté pan and brown goose pieces over medium heat. Add butter as needed. When brown on both sides remove goose from pan and hold.
3) Add onions and garlic to pan. Simmer till tender. Don’t brown. Add parsley and chicken stock. Swirl in pan to deglaze. Add goose to pan, cover, and simmer for 20 minutes or till the goose is tender.
4) Add Drambuie liquer and cream to pan slowly and cook an additional 3-5 minutes over low heat. Sauce should now coat a spoon and be smooth. Taste and adjust seasoning.
5) This classy entre should be served with Wild Rice or buttered noodles and a fall vegetable such as sliced carrots or fresh beets..
Suggested wine—California cabernet or light Beaujolais.
Serves 4 Dinner portions



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