Goose Breast Recipe
Photo: My Dad sometime in the 1940’s, Duxbury
Here is a simple goose breast recipe I use for my geese. Adjust it to fit your own flavoring preferences. I like it best the next day, cold-sliced and put on sandwiches.
Make Broth. Mix together and simmer in iron skillet
– Saute onions
– butter
– 2 cloves
– basil leaves
– lemon herb chicken seasoning
– garlic & parsley infused oil
– Add can of cream of mushroom soup and simmer everything together some more.
– Add goose fillets after salting and peppering
– Add water as needed to cover fillets
– Simmer VERY slowly on low heat, about 20-30 minutes. I flip the meat and I cover the skillet.
– Don’t overcook. I shoot for medium or medium rare.
– I serve with a rice, cranberry sauce
NEXT DAY
– slice meat thin and make goose sandwiches with spicy mustard, cranberry sauce, lettuce, mayo. Pretty amazing.
Photo: (Capt. Dave, Winter goose set-up)
Sincerely,
Capt. Dave