Ohh and You leave those "Canadian" breasts alone,, they are mine too play with! "Canada goose" breasts,, have at it!

Few recipes ive tried that were good.
1)

Monterey jack cheese
Mushrooms
Onions,
2 cloves of garlic
oil,butter
bacon strips
salt peeper, seasoning salt



Take out some goosebreasts and let them thaw

then i sprinkled with garlic slat, pepper, seasiong salt and beat the living hell out of them with a meat mallet.(i always beat them no matter how i cook them) to 1 get the seasoning into the meat and 2 to tenderize it

then i got a slit into the breast the whole length of the breast to form a pocket

Sautee(Sp?) up some mushrooms onions and garlic in butter and oil.
Stuffed the mixture inside the breast with a big fat chunk of monteray and fold the pocket closed. warp in bacon , put in a pot with some water in the bottom to keep it moist and throw in the oven at 350 for 30-50 mins depnding on thickness of the breast.
or you could just toss on the Q.

DO NOT OVER COOK. TAKE OUT OF THE OVEN RARE AND LET SIT, in a few minutes it will be medium rare and thats how you want wild game to be cooked. i find alot of ppl that cook wild game of any sorts but especially geese over cook then complain about how tough and gamey it tastes. WIld game is meant to be cooked rare or medium at best. Thats it thats all.


2)
Cube the breast, coat cubes in mustard, shake in bag with italian bread crumbs, deepfry. Then coat in Franks hot sauce and dip in blue cheese or ranch. Just like chicken wings.

3)
GooseRimaki (sp?)

Take the breast and cut it into 2" x 2" cubes.

Slice a pocket.

Fill with minced garlic (25%), onion (25%) and CILANTRO (50%)

Wrap with a bacon strip and toothpick to close.

Broil or grill to medium rare.

4)
My favorite by far!

Ron’s Corned Goose

Trim fat and wing tendon off of breast. Leave breast meat whole (half a
breast).
All dry ingredients.
2 tbsps tenderquick
1 " Br. Sugar
1/2 " Mustard seed
1/3 " Black pepper
1/2 teasp paprika
1/2 " Allspice
1/2 tsp Garlic powder
1/2 " crushed bay leaves
This does 2 to 3 lbs meat. It should do 2 halves of a breast depending
on size.

Mix all above . Roll breast in mix. pack in zip lock bag and
refrigerate, flipping the bag every day for 7 days.

After 7 days, place in Reynolds cooking bags, (do not rinse off spices)
place in roasting pan, and roast for 90 minutes at 300 degrees. Shorter time for snow geese or ducks.

Do not “layer” the meat in the cooking bag. Ok for the pieces to touch,
but not one on top of the other.

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