How about Goose Stroganoff? easy and good.
Slice like before (1/4 inch thick) and then slice again into 1/2 wide strips. (or whatever size, who cares?) Anyway cut the breasts into strips like finger steaks and then lightly saute them. If you want you can lightly flour them first. When lightly cooked, set aside in a separate dish.
Then, using the fry pan with all the juices, saute a diced onion till it begins to clear, then add sliced mushrooms with whatever else you like (garlic, cilatro, parsley, peppers). When that's done spoon it out and add to the goose breasts to set aside, keeping as much fluid as possible in the pan.
Next add some butter and a container of sour cream plus whatever else you want to make a white sauce like for Beef Stroganoff (perhaps some cooking sherry or brandy, a tablespoon of honey, a dash of cayenne). Serve goose over egg noodles and pour sauce over top.
A possible shortcut is to skip the onion and use a packet of Lipton Onion Soup mix as the seasoning base for the sour cream (or yogurt).
Anyone got a good recipe for whole plucked Specks? I've heard some say they like to stuff the cavity with sauerkraut and slow roast at 250 for hours, but I've never tried it and hate the possibility of overcooking them. Suppose I could just use a digital thermometer.
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