Originally Posted by zydecogary

On Sep 24, 9:22*am, Gorio wrote:
I know some of you folks are not into hutning and yet others are totally
agianst it. I have nothign against any of you.

That said: my son shot his first goose last weekend and, knwing one
could pound naisl with the legs, I breasted it out and saved the liver
and heart as well as the skin, feathers and down.

Anyone have a tried and true recipe that works for goodbreast. This
isn't my first time, which is why I'm hunting for recipes. I have never
cooked a goose that I was pelased with. I would just liek to rppaper a
simple, tasty dish. As of yet, I haven't tasted any goose that I like,
save for one recipe.

Wrap goose in bacon.Bake at 350 for 1.5 hours. Take goose out, eat
bacon, toss goose.

Help me fellow food addicts.

--
Gorio

I tried cooking a goose for Thanksgiving on two occassions. I was
shocked at all the fat that came from the bird. It does have a
different taste, but I think that I will stick to the easier turkey
and duck. [I've never tried a Turducken.]

GARY HAYMAN
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