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Tennessee Hunting Forums
Waterfowl & Other Winged Interests
Goose recipe...turned out great
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<blockquote data-quote="rukiddin" data-source="post: 4534309" data-attributes="member: 6860"><p>My first piece of advice is if you ain't willing to eat it rare or medium rare, just give it away to someone who will. </p><p></p><p>Canada geese aren't my first choice in waterfowl and I'm not big on eating residents. But migratory Canada's are pretty good. </p><p></p><p>I take the two breast fillets and put a rub on them. Let'em sit for a while. Then I get a skillet smoking hot and put the breast's in it. Give it about two minutes a side. Take'em out and put'em in a baking dish and slide in oven for about 20 minutes at 350. If done right, they will be rare/med rare in thickest part of the breast. I then slice it in 1/4" thick pieces. Kinda like roast beef. They're great on their own and even better laid on top of a big salad.</p></blockquote><p></p>
[QUOTE="rukiddin, post: 4534309, member: 6860"] My first piece of advice is if you ain’t willing to eat it rare or medium rare, just give it away to someone who will. Canada geese aren’t my first choice in waterfowl and I’m not big on eating residents. But migratory Canada’s are pretty good. I take the two breast fillets and put a rub on them. Let’em sit for a while. Then I get a skillet smoking hot and put the breast’s in it. Give it about two minutes a side. Take’em out and put’em in a baking dish and slide in oven for about 20 minutes at 350. If done right, they will be rare/med rare in thickest part of the breast. I then slice it in 1/4” thick pieces. Kinda like roast beef. They’re great on their own and even better laid on top of a big salad. [/QUOTE]
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Waterfowl & Other Winged Interests
Goose recipe...turned out great
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