Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Wild Game
Venison Stew
Duck and Goose Gizzards and Hearts
Duck Ravioli
Roast Wild Duck with
Greek Olive and Pepper Sauce
Quail Cacciatore
Pheasant Cacciatore
Roasted Speckled Goose
Snow Goose in Port Wine Sauce
Fried Canada Goose Breast
Dove Breasts on Polenta
Game Fish
Pan-Fried Trout
Grilled Salmon
Abalone Marsala
Red Snapper with Fennel
Stuffed Striped Bass
Citrus Grilled Sea Bass
2005 Sauvignon Blanc
2005 Glissando
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Fried Canada Goose Breast
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Of the two dark geese, the Canada (honker or cackler) and the
White-fronted (speckled), the "speck" is definitely better for roasting,
as it tends to be the fattest. We plucked both of the dark geese
varieties, but found that the Canada goose is a bit leaner, and would
often remove the breasts, with skin intact, and fried them like steaks.
We stewed the legs in a manner similar to the snow-goose recipe in the
preceding recipe.
Breasts of 2 lesser Canada geese
1/2 cup, olive oil
2 medium garlic cloves, crushed
1 teaspoon, salt
1 teaspoon, coarse ground pepper
1 tablespoon, crushed dried rosemary
1/2 cup, dry red wine
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In large, deep-sided skillet, heat olive oil and add garlic cloves.
When
garlic is browned, remove and discard it.
Rub goose breasts with salt,
pepper, and rosemary.
Drop in hot oil.
Cook for 5 minutes on each side,
until meat is thoroughly browned, or even a bit crisp in appearance, then
splash on red wine and reduce flame.
Cover and cook for about 15 more
minutes.
Remove breasts to serving platter and cover with pan juices.
Serves 4 with hearty appetites, but this recipe will handle as many as 8,
accompanied by roasted potatoes or steamed rice.
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