Prep 1 hr 5 mins
Cook 20 mins
This recipe was given to me by a German gentleman. A really good way to prepare goose breasts that gives a texture and flavor similar to a fine steak. Especially when barbecued over a medium or medium low heat. Temperature is usually shown on a gas grill, but most charcoal grills don't have a gauge. The best way to gauge temperature, is to place your hand about 6-inches above the heat source. If you can hold your hand there before pulling away for: High Heat-3 seconds(500 deg.F) Medium High Heat-5 seconds(400 deg.F) Medium Heat-7 seconds(350 deg.F) Medium Low Heat-10 seconds(325 deg.F) Low Heat-12 seconds(300 deg.F) Also makes an excellent marinade for red meat.
- 2 cups beer, of your choice
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄2-1 teaspoon garlic salt or 1⁄2-1 teaspoon garlic powder
- salt and pepper
- 1⁄2 teaspoon paprika
- 1⁄2-1 teaspoon adolphs meat tenderizer
- 4 geese breasts (about 2+ LB.)
- oil, to brush on during cooking (optional)
- Score meat and rub seasonings into breasts on both sides.
- Place in a glass dish or ziplock plastic bag and pour beer over. Marinade for about 1 hour in refrigerator.
- Grill on barbecue over medium/low to medium heat or broil in oven until just slightly pink inside. If meat starts to look a little dry, brush lightly with oil.
- Slice thinly against the grain before serving. Good with a potato and salad.
This was the best goose ever. My guys are always bringing in fowl and this was like eating filet minon.