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best darned goose...period!

2223 Views 5 Replies 5 Participants Last post by  donell67
All you need is:

Goose breast fillets
red wine(i use merlot)
1(or more)garlic clove, minced
salt & pepper
poultry seasoning

Fillet goose breasts and marinate in red wine and Minced garlic. Use enough wine to barely coverbreasts. Refrigerate while marinating(4-24 hours). Grill breast fillets for 8-10 minutes per side, sprinkle with salt,pepper and poultry seasoning and baste with melted butter while grilling. Slice breasts and serve with melted butter for dippin.

Do not overcook, goose should be cooked rare or med. rare.
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PuddleHopper said:
I didn't know you could eat goose rare or med. rare? Thought it needed to be cooked well done. Learn something new everyday.
I think i'd rather eat my workboot than eat a goose cooked well done. :yes: Ya don't know what your missing :thumbsup:
1 - 2 of 6 Posts
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