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Joined: Aug 2008
Posts: 978 Likes: 51
Sidelock
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OP
Sidelock
Joined: Aug 2008
Posts: 978 Likes: 51 |
Much to my delight, my damascus Lefever GE 12b is turning into an excellent heavy field gun. I'll be refinishing the barrels this off season. I took this big canada over the weekend in central WA with nice shot 5's. Merry Christmas everyone! 
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Joined: Sep 2003
Posts: 2,196 Likes: 20
Sidelock
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Sidelock
Joined: Sep 2003
Posts: 2,196 Likes: 20 |
Great picture, Mark! I hope that it eats as well as it looks. Ha!
And I would second your kind wishes for all here as well.
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Joined: Aug 2008
Posts: 978 Likes: 51
Sidelock
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Sidelock
Joined: Aug 2008
Posts: 978 Likes: 51 |
Great picture, Mark! I hope that it eats as well as it looks. Ha!
And I would second your kind wishes for all here as well. Thanks. I hope it eats well too. I made the mistake of trying to roast my last big honker, and I've had shoes that were more tender. I'm trying to decide between smoking, grilling into kabobs with peppers and bacon, or searing the breasts skin side down, rare, like steak.
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Joined: Jan 2003
Posts: 1,227
Sidelock
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Sidelock
Joined: Jan 2003
Posts: 1,227 |
Nice pic. I especially like the contribution of color and texture those stalks lend.
In the crock pot with taters, carrots, onions and other usual suspects I find goose breast a passable substitute for chuck roast.
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Joined: Jan 2002
Posts: 14,014 Likes: 1817
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 14,014 Likes: 1817 |
Cut the breast meat into small steaks and cube them, then fix 'em however you prefer. I've had it floured and fried, just like chicken fried steak, and it was really good. Cubing helps a lot.
SRH
May God bless America and those who defend her.
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Joined: Dec 2001
Posts: 1,418 Likes: 2
Sidelock
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Sidelock
Joined: Dec 2001
Posts: 1,418 Likes: 2 |
like mike said.....like chuck roast....dice into 3/4in cubes and make soup or stew in a slow cooker....I add some onion soup mix along with Mikes ingredients and any other veggie ya like...sometimes I also make some dumplings.....
gunut
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Joined: Aug 2008
Posts: 978 Likes: 51
Sidelock
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Sidelock
Joined: Aug 2008
Posts: 978 Likes: 51 |
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Joined: Mar 2011
Posts: 4,201 Likes: 640
Sidelock
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Sidelock
Joined: Mar 2011
Posts: 4,201 Likes: 640 |
I'm starting a roux in a few minutes while the geese thaw out. Then it's celery, onion, green peppers, garlic, etc. and slow cooked with the roux and seasonings. Mark, nice photo. Gil
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Joined: Oct 2006
Posts: 879
Sidelock
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Sidelock
Joined: Oct 2006
Posts: 879 |
Mark - You may want to try this sauce. Breast out the bird, marinate it in Italian Salad Dressing, and cook no more than Medium rare.
1 10 oz. Jar red currant jelly
1 ˝ C. dry Sherry
3 oz. Lemon juice
2 oz. Soy sauce
2 oz. A-1 Sauce
3 oz. Catsup
Blend first 6 items and simmer over low heat until reduced. (Approximately 45 min) Do not overcook, or sauce will become caramel.
Grille breasts quickly (3-4 min per side) until rare or med. rare.
Slice across the grain, arrange on plate and drizzle with warm sauce. Cook up some wild rice, and marinate the cook in red wine, and you're good to go!
Enjoy!
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Joined: Jan 2002
Posts: 5,945 Likes: 144
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 5,945 Likes: 144 |
Ahh... Our grain fed waterfowl from the interior. Infinitely better than those from the saltwater side of the state!! Congrats. While stuffed and roasting whole is the Christmas tradition, I'm with Tudurgs to marinate the breast filets and cook and serve like rare flank steak. Legs and thighs in the crockpot.
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