The Poultry Keeper

Itsybitsy · Joined: 11 Feb 2006 Posts: 1327 Location: Leicestershire

Following on from a post I made a while ago regarding Canada Goose I thought I would post this recipe as not long after my original somebody gave me 4 Canadas and so I skinned them and took the breasts off, de fatted them and put them in the freezer. Then I found the recipe but have only just got around to trying it out:-

2 Canada Goose Breasts
3/4 cup Red Wine
1/4 cup Soy Sauce
1 medium onion thinly sliced
2 cloves garlic crushed or chopped
1 tspn Italian seasoning (I used Basil as I hadn't any)

Slice breasts thinly, hammer if necessary. Mix the marinade and place the slices in, cover with cling and leave overnight. Drain & grill slowly.

The first day I had the oven on so I put them in on a tray with some of the marinade. I had only sliced them and I didn't hammer.

Today I hammered and shallow fried them, but not too fiercely and then added some marinade and let it reduce a bit. The meat is very dense and it benefitted from the hammering, but it wasn't tough, just hard work because of the denseness. Very nice though.

I take back all I said previously and thank Spana and anybody else who said it was nice, cos it was Laughing

Itsybitsy