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Waterfowl Hunting
I just cant eat this.
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<blockquote data-quote="NHGriff" data-source="post: 421598" data-attributes="member: 23759"><p>I always find with Goose that you it's best to marinate it in milk for a while before you cook it. Also you treat Goose breast like you would a very lean cut of meat. In other words...rare and quickly cooked either on a grill or stir fry with veggies. We use goose breast whenever a recipe calls for round steak.</p><p></p><p>If you over cook it you have no flavor left. There's simply no fat in the meat to hold flavor so you need what little juice is in there to seal the flavor and that means<u> rare</u>. </p><p></p><p>It's worth it to figure it out because it truly is very tasty and nutritious when cooked correctly.</p></blockquote><p></p>
[QUOTE="NHGriff, post: 421598, member: 23759"] I always find with Goose that you it's best to marinate it in milk for a while before you cook it. Also you treat Goose breast like you would a very lean cut of meat. In other words...rare and quickly cooked either on a grill or stir fry with veggies. We use goose breast whenever a recipe calls for round steak. If you over cook it you have no flavor left. There's simply no fat in the meat to hold flavor so you need what little juice is in there to seal the flavor and that means[U] rare[/U]. It's worth it to figure it out because it truly is very tasty and nutritious when cooked correctly. [/QUOTE]
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I just cant eat this.
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