First - cut them into strips....length of the breast and about 1 inch by 1 inch in heigth and width.....place in a bowl and then cover with enough light olive oil to cover up.....add two teaspoons of soy sauce and one tablespoons of Canadian Steak Seasoning.....figuring you have sliced up one goose (two breasts)
Mix all of that up and let sit for about four hours.....you can refrigerate overnight - but you need to let it sit on the counter and come to room temperature before cooking as the olive oil will gel up in the frig. Grill to medium rare and eat up......will taste like the best sirloin steak you have had.
Second variation - freeze breasts whole....but put wax paper between the breasts to keep them seperate. Partially thaw...just enough to get them apart with the wax paper and then use a meat slicer and slice into jerky pieces. Use your favorite jerky recipe and smoke/dehydrate/however you cook them.
This is a killer, especially if you like German food or sweet sour red cabbage. :2thumbsup:
Slice the breast (Duck or goose, I've even made venison like this). Slice some apples. Slice some red cabbage. Mix a 1/2 cup of sugar with 1/2 cup of apple cider vinigar, more or less depending on the size of the batch, but this works with a regular size crockpot. And more or less of one or the other after you eat it the first time if you want more sour or more sweet. . Slightly brown a 1/2 lb of bacon and drain.
Now just make a thin layer of red cabbage in the crockpot. A thin layer of apples. A layer of breast. Keep repeating the layers till you have the breast gone or run out of room. Then put the bacon on top. Then pour the sugar and red wine vinigar combo over. Cover and put the crock on low for a long day! :2thumbsup:
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