Goose Breast?

[Flatcoat1]

I have a few goose breasts from last season. Any good recipes out there? I want it simple but good tasting. (Looking for something other than a little bacon wrapped around a breast and baked off in the oven or grill. Not a bad combo but . . . ) Flatcoat

[Mark]

My favorite recipe for both goose and duck breasts is uber simple.

Marinate the breast in Wishbone Italian dressing overnight, then grill on a charcoal Weber. The breasts are done when you hit a hot pink center. Any more cooking and boy, do they get dry.

This is way good enough for company.
Mark

[lovestohunt]

If I could make an additional comment on Mark's post.

After marinading, (wishbone or any other marinade that you may have a fancy to) for 24 hours, cut onion into thin slices and sandwich these breasts on the grill. The onion flavor soaks right in. I can't say I am much for goose, but a guy from work brought these in and that is how he grilled them.

[Mark]

What a great idea!

My mom grates onion, and mixes it with butter to make a paste, then smears this on steaks to be grilled. I bet the thin slices would work great, with less chance of flare up.
Mark

[Arnie Oakley]

If you want a unique flavor, regardless of how you cook these, slit the breast and place a bay leaf inside. Don't forget to dicard the leaves after cooking. Tastes great and smells really good too.

Gary

[Biggestgamehunter]

Over the years and many many geese to eat, I've found a personal favorite. I slow cook between 4 or 6 breasts (depending on the number to feed) in a crock-pot. I cook these with just about an inch of water in the bottom of the cooker until the meat starts to flake and is obviously done. Then, I chunk the breasts with a fork to break the meat apart. I then take 2 or 3 packages of Au Jus and mix them up in a cake pan. I add all of the goose meat to the cake pan making sure to mix it into the Au Jus as I go. Allow this to simmer in the oven (covered) for 2 or 3 hours and you will have very good tasting goose, that is quite moist.

P.S. For those fans of sauerkraut, this dish is also great that way.