Cookin' on the Trail
by Terrie Ferguson
BAR-B-QUE
GOOSE
BREASTS
4 boned goose breasts
1 cup thinly sliced onions
1/4 cup olive oil
2 cloves garlic, minced
1/2 cup red wine vinegar
1/4 cup red wine
1 bay leaf, crumbled
1 tbsp, thyme
Bone
the breasts of two geese and set aside. Prepare the
marinade: Using an enameled sauce pan, cook the onions in oil
over medium heat until golden. Add minced garlic and cook for
two minutes. Stir in the wine vinegar and reduce volume by
half over medium heat. Then add red wine, crumbled bay leaf,
thyme, salt and pepper to taste. Simmer for five minutes, then
cool. Place goose breasts in a glass pan and pour
marinade. Store in your refrigerator at least over night or
longer turning meat once. One hour before grilling, remove the
goose breasts then grill over mesquite for three to four minutes per
side. Goose should look like rare beef. Slice and serve
on heated plates with the sauce.
Game Sauce
3 tbsps. oil
3 tbsps. butter
bones and meat trimmings from a goose
carcass
1/2 cup each finely diced onions, celery, carrots
4 tbsps. flour
6 c. boiling beef stock or brown stock
1 c. dry red wine
3 tbsps. tomato paste
1/2 tsp. thyme
1/2 bay leaf, whole, clove garlic, chopped fine
1/4 c. chopped parsley
1/2 c. currant jelly, or to taste
In
a heavy skillet, melt butter and add oil. Bring to medium -
high heat and brown the goose and vegetables. Remove these to
a side dish. Brown the flour in the fat remaining in
skillet. Add more oil if necessary. Remove from heat.
Beat in the boiling stock, wine and tomato
paste with a wire whisk. Add thyme, bay leaf, parsley, garlic,
the browned goose bones and trimmings and the vegetables.
Return to heat and simmer three to four hours, skimming fat as
necessary. The longer the sauce simmers, the thicker and
richer it will be. Strain, degrease and correct the
seasonings. Stir in currant jelly. Serve in small dishes
for each hungry hunter.
Great American Outdoor Trails Radio Magazine 