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Home Cooking

Cooking Wild Goose Breast Sauerbratin-Style?


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Cooking Wild Goose Breast Sauerbratin-Style?

Bacardi1 | Jan 20, 2013 01:13 PM

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.

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