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Yesterday’s Goose

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.243 Winchester
.243 Winchester

Joined: 16 November 2004
Location: United States
Status: Offline
Points: 192
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    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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