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Post by Beaus_Dad on Jan 25, 2005 23:42:59 GMT -5
Take goose breast and cut about the width of your finger (after making it a few times you can go a little thicker or more thin according to taste.) Pound goose breast until it becomes pretty thin with mallet or I use the handle of a heavy butter knife. Salt and pepper to taste and feel free to add other seasonings, I use garlic powder on mine but not the kid's. Dip into flour and pan fry in skillet with light amount of oil. It ends up tasting like cube steak, so I serve it to the kids on hamburger buns and ketchup.
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Post by Quack Ho on Mar 20, 2008 22:48:51 GMT -5
This recipe is SOOOOO good! Boned out a bird last night and sliced across the breast, beat on it a little, rolled it in flour, then fried it in oil with a fair bit of Montreal spice over top. Might be old news to you guys, but not to my missus...she hoovered it. A lot of it. This from a girl who thought she didn't care for the taste of waterfowl!
Yeah, right!
Ok, gotta go shoot some more geese. Come on fallll.
Thanks Ed!
O, yeah...the President's Choice Thai Stir Fry spice works nice too. Hint of lime...little subtle so hit it with the spice. Yummah.
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Post by duckcatcher on Oct 20, 2008 20:30:47 GMT -5
some daves wing sauce is a nice little warm additon to that as well. some mushrooms and green onion..
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