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Post by wilmsmeyer on Dec 30, 2007 18:41:29 GMT -5
Anyone have a good one? We usually breast the birds out so that's my starting point. They taste like liver no matter what I do.
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Post by RAF on Dec 30, 2007 21:41:00 GMT -5
Wilmsmeyer, check out the recipe I posted some time ago. It's for a whole goose but it was great.(Even my wife liked it and said I could serve it to company  ) You'll find it on page 2 about 7 down. |
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Post by wilmsmeyer on Dec 31, 2007 9:46:07 GMT -5
hmmmmmmmm. Sounds good. I'll give it a try maybe soon. If nothing else, sounds like a great way to cook a chicken or turkey too.
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Post by RAF on Dec 31, 2007 10:09:26 GMT -5
I don't know about chickens and turkeys, but it's good with good.
One thing I'd add. The amount of the ingredients might have to be adjusted. Some of the liquids might be too much. I also roasted it at a slightly lower temperature but our oven might cook hotter than someone elses.
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petev
Eight Pointer
Posts: 248
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Post by petev on Dec 31, 2007 22:28:14 GMT -5
I use half a goose breast, fry (saute)it over medium heat, halfway through add saurkraut and garlicious sauce by Salamida, then flip it once with the kraut and sauce and once back again. Try to keep most of the sauce and at least half of the kraut on top of the goosemeat. Tastes incredible!
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) You'll find it on page 2 about 7 down.