In article >,
Gorio > wrote:

> 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.

What kind of goose? You can pick a Honker but not a Snow Goose. Both,
I'm familiar with. You're on your own with any other type of goose.

> 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.

I cook skinned wild goose breast for three hours at three hundred
degrees Fahrenheit sealed in tin foil, salted, peppered and surrounded
by a sliced half onion, two stalks of celery and a quartered whole
apple. If you don't like it, you'll hate wild duck. Discard the roasted
plants when done.
Serve with Cranberry Sauce, wild rice if it's available or some
combination that has wild rice and a cruciferous vegetable for a bold
meal.
I haven't shot a goose in many, many years. I didn't know how to braise
when I shot them. Perhaps the legs would be edible if braised for three
plus hours.
Congratulate your son on his prize. It's a big deal.

leo