Goose Breasts

[Carl Guffey]

<font face="georgia,palatino" size="2">I looked over several ideas for cooking goose and this is what I came up with. Over the years I have heard tales of meat being discusting or inedible, I heard the same thing about the meat of the east tennessee goose. The two things that always seem to ring true is either the bird was prepared by someone who couldn't cook or the animal just spent to much time affield after it was shot or collected. I prepared and ate my first goose this week and it wasn't to bad. I cut the breast away from the bird and marinated it for a full day in red wine. Then I rinsed the breasts, dried them, and then coated them in a solution of olive oil, italian seasoning, salt, and pepper. I then wrapped each breast in a piece of bacon and secured the bacon with two toothpicks. I pre-heated the grill and once it was completely hot placed the breasts on the main shelf. After searing the meat on both sides, I turned the grill to a low to medium heat and continued until the bacon was completely cooked. The breasts came out med-rare and made a nice addition to our table.</font>

 

[SpurHunter]

Sounds great Carl. I have grilled them med-rare after marinating overnight in any Dales-type product, they are good!

 

[Carl Guffey]

<font face="Georgia" size="2">I got another goose and I am going to try baking it instead of grilling. I am also going to split each breast once longitudinally so I will have four pieces from each bird. This should cut down on the time needed to cook and stop some of the edge blackening or drying out. I will wrap each piece in bacon and toss a Italian sausage in the roaster to increase the moisture content as it cooks. I am going to try 30 mins at 350 degrees in a covered roasting pan.</font>

 

[Carl Guffey]

<font face="georgia,palatino" size="2">Hurray, it worked.</font></p>

<font face="Georgia" size="2">I soaked the breasts for 48 hrs. in a brine solution. I then rinsed, driedandsplit them longitudinally. I dropped them into a solution of olive oil, Italian seasoning, salt and pepper to taste. I pre-heated the oven to 350 degrees while wrapping each piece in a slice of bacon. I then cooked the breasts for 35 minutes in a covered roaster along with one Italian sausage which helped keep the goose moister. The meat came out medium and was not tough. It had an exceptional flavor and was quite good.</font></p>

<font face="Georgia" size="2">WARNING: Goose meat is not chicken....... The breast meat will havethe consistency of steak and will be firm(not soft like chicken)</font></p>

 

[SpurHunter]

Sounds great Carl!