Thread: Canada goose recipie suggestions

I normal make them up as a cracked peppercorn starter,
soak the breast in buttermilk, or whole milk, 1/2, hour, dab dry, this takes off the blood and softens the flavor.
slice breast thin, across the grain, 5-8mm, roll in crushed peppercorns, ( i buy whole, and put in a small cloth bag or several plastic bags and crush with a hammer,),
Roll sliced breast in peppercorns,
heat a heavy pan, (hot) 1 tbsp off butter, add a few peppercorns when they pop, add sliced breasts, cook 15-20 seconds each side, don't cook too many at once, or overcook, heat must remain high, once finished i drizzle any juices in pan, over the cooked goose slices,
serve with dipping sauce, Barkers, spicy plum is good,
red wine, soy, gravy, fruit juices, may be added to pan for additional flavor,
Very simple and rather tasty,
I got this recipe, from an outfitter here in Alberta,
Fran Schultz cook for black dog outfitters, Now has the cook book, "Beyond buckshot and bourbon"
try it, doubt you be dissapointed,