Goose cutlets yum yum....

[fratri]

Once I remove the breast I wash them really well under the sink (tap) water running cold. I squeeze the breast pretty good so all the blood drains. Every time you squeeze the breast. blood comes out allowing the breast to absorb fresh clean water (I find this take the wild gamy taste away)....
I then let the breast sit in cold water in the fridge for a few days, draining the water a couple times a day, replacing with clean water.... The fresh clean water gets absorbed in the breast turning it to a nice fresh pink colour.... Now you are ready to cut them into 3 slices... So each breast should give you 3 cutlet size portions...

Beat the sliced breasts
Top the breast with some salt and pepper
Drop the sliced breast into the beaten egg bowl and mix it well getting the beaten eggs all over the sliced breast....
Now place the breasts in the bread crumbs and with the palm of your hand, press the crumbs onto the breast slices...

With a quarter inch of cooking oil (getting it really hot) slowly drop the breasts into the oil for 40 secs, then flip for 40 secs.... now remove the partially fried cutlets out of the deep frying pan and put them onto a cooking sheet.
Place some Italian sauce, some parmigiano cheese and some mozzarella cheese on top.
Throw it into the 375 degree over for 12 minutes... Comes out very tender and tasty...

Here`s the visual

The Prep


Cooking it...


Final Product.....

[bushman007]

looks good

[dean.f]

Looks great! Hope I can harvest a goose and give it a try. Nice alternative to the slow cooker type recipes.

[Sprite]

Very nice!

I'm a skins on pan fried like-a-steak kinda guy when it comes to goose.

-Nick

[fishfood]

Looks delicious thanks for sharing and making me hungry so early in the morning lol.

Enjoy the good eats.

Sent from my SM-G960W using Tapatalk

[sabmgb]

now that is interesting. Might have to try that if I get another goose. Although I like the taste of goose so would not put in the water.

[DanO]

That does look good! I've never really liked goose so I put it into italian sausge. I do like it that way but your recipe looks like a good alternative.

[line052]

Yum, Yum, thanks for new way to change the flavor. I brine in Salt water for 24 hrs (after slicing into 1/2 wide strips), soak again for 24 hrs fresh water (change twice) and then use meat as filler for stir frys or deep fried "chicken strips"

[Hawkman]

Nice cooking tip fratri. Thanks for that.

I don't get many geese, but IF once in a blue moon I bring one home, then I soak the meat in milk as a friend taught me years ago.
Change the milk after 24 hours and the pieces are ready for cooking after 48 hours.

Either way, this is added motivation to get out and hunt.

[Sprite]

Nice cooking tip fratri. Thanks for that.

I don't get many geese, but IF once in a blue moon I bring one home, then I soak the meat in milk as a friend taught me years ago.
Change the milk after 24 hours and the pieces are ready for cooking after 48 hours.

Either way, this is added motivation to get out and hunt.

I'm surprised you guys soak your birds for as long as you do. My birds don't get soaked at all. I cook them with just a rinse!

Here's my favourite recipe for ducks and geese -- it's fantastic. My wife and I have it a couple times a week, and it never gets old : https://honest-food.net/how-to-cook-duck-breasts/

We always add a black currant or blueberry and rosemary butter sauce on top and it's to die for. Keep it RARE!

-Nick