Monday, September 26, 2011
Early season for Canada goose has just ended and will open again on October 22. Marinades are a good call for goose breast to help tenderize the meat and to enhance the flavor. Goose is an excellent source of iron.
© bev edukabc, Georgia, October 2008
Teriyaki Goose Salad
1 lb. goose breast meat
1/4 cup olive oil
1/4 cup low-sodium soy sauce
1-2 T. rice wine vinegar or sherry
1 T. minced fresh ginger ( or 1 t. powdered)
1 T. minced garlic
1-2 T. brown sugar
cayenne pepper to taste
10 oz. mixed greens (salad lettuces)
2 T. slivered almonds
3/4 cup mandarin orange slices or sliced plums
2 T. Asian flavored salad dressing
To make the teriyaki marinade: mix olive oil, soy sauce, vinegar (or sherry), ginger, garlic, brown sugar and pinch of cayenne in a small glass or ceramic bowl (not metal), using a whisk or fork to combine ingredients well. If using a whole goose breast, pierce the meat all over with a fork and then place it in the teriyaki marinade or you can thin slice the goose and place it in the marinade. The meat can marinate for as little as an hour (turning the meat over a few times) or as long as a day or two in the refrigerator (again turn the meat a few times during the marinating process).
After desired amount of marinating time, remove the meat from the marinade. If using a whole breast, grill, pan fry or broil the goose meat for 5-8 minutes a side. The meat should be medium rare or medium, as it will get tough if cooked longer than this. After cooking, let the whole breast rest a few minutes and then cut the meat into slices. If using goose slices straight from the marinade, pan fry for a few minutes until meat is cooked to medium rare or medium.
Place the cooked goose on the greens with the fruit, nuts, and dressing and gently toss the salad to combine the ingredients.
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