Goose breast fillets
red wine(i use merlot)
1(or more)garlic clove, minced
salt & pepper
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.
This is an older thread, you may not receive a response, and could
be reviving an old thread. Please consider creating a new thread.
Duck Hunting Forum
A forum community dedicated to duck hunters and hunting enthusiasts. Come join the discussion about safety, gear, tips, tricks, optics, hunting, gunsmithing, reviews, reports, accessories, classifieds, and more!