10-25-2012, 01:03 PM
This will make you a believer that snow geese are edible!
Boneless breast of one snow goose (or other waterfowl)
With the two fillets laying flat, cut them into 3/4" - 1" pieces (about 4-5 per side)
Place one piece at a time in a plastic baggie and pound out both sides with a spiked meat hammer to resemble cube steak. Continue until all are pounded.
Lighlty season both sides with Zatterain's, fresh ground black pepper and McCormick Hamburger Seasoning, then dredge in self-rising or all purpose flour. The "self-rising" gives a little more fluff in the crust.
Fry in hot canola oil or olive oil (about 325F) turning often until mahogany brown. Do not overload pan ... 4-5 pieces at a time is best. Drain on paper towels and serve with favorite hot sauce/s. "Gringo Bandito" brand is bomb with this!
Goes well with hot buttered buttermilk biscuits, corn on the cob and mashed potatos. Sweet tea is a great beverage, too.
Enjoy!
Boneless breast of one snow goose (or other waterfowl)
With the two fillets laying flat, cut them into 3/4" - 1" pieces (about 4-5 per side)
Place one piece at a time in a plastic baggie and pound out both sides with a spiked meat hammer to resemble cube steak. Continue until all are pounded.
Lighlty season both sides with Zatterain's, fresh ground black pepper and McCormick Hamburger Seasoning, then dredge in self-rising or all purpose flour. The "self-rising" gives a little more fluff in the crust.
Fry in hot canola oil or olive oil (about 325F) turning often until mahogany brown. Do not overload pan ... 4-5 pieces at a time is best. Drain on paper towels and serve with favorite hot sauce/s. "Gringo Bandito" brand is bomb with this!
Goes well with hot buttered buttermilk biscuits, corn on the cob and mashed potatos. Sweet tea is a great beverage, too.
Enjoy!