Once again, my wonderful local hay/feed dealer has gifted me with two large lovely boneless, skinless, wild Canada goose breast halves.
With last year's gift, I cubed them & made a sort of stew in a red wine gravy with root vegetables. Came out quite good, & you actually would never have guessed the meat was goose - turned out very beef-like.
This time around I'm thinking I'd like to try a sauerbratin-type treatment. Have perused traditional beef sauerbratin recipes, but was wondering if anyone here might have some ideas.