Flying at 12:00, Frying at 5:00

[jnicholson]

Breast and wrap with goose chunks with bacon, sprinkle with Garlic Salt, minced onions and Lemon spice seasoning


Bake about 375 for 1/2 hour


Wine, cheese, crackers and Cacklers



MMMMMMM, MMMMMMM good

John and yes Bucky gets some too!

[GameChaserFid]

Looks darn tasty man!

[No Fences]

Was that the Cackler or the Spackler?

[RGB]

I love that Pampered Chef stone ware. I thought my wife was crazy when she bought it, but I use it all the time now.

[buckhunter]

A phone call would've been nice! Yummy lookin grub there for sure! BH

[jnicholson]

Originally Posted by Rob Kaiser

Was that the Cackler or the Spackler?

Ha! Yes one of those was a Spackler!

[gotZem]

I've been doing the "goose stew" thing lately. Suppose we could call it "Spackler Stew" now? Cut the breasts up in stew size pieces, roll em in flour, brown em in bacon grease or olive oil. Once browned, add 4 cups water and let it "bloop-bloop" for a couple of hours. Then do the typical stew thing of carrots, red spuds, and onoins. Man, nothing warms ya up like stew when ya come home from hunting all day! The goose adds a really different taste to the stew- not your typical "meat" taste. Try it!
gotZem!!!

[Hunt'nFish]

The only thing better........
You frying them in my boat, handing them to me between birds.
Yum, yum.
Hunt'nFish

[Old Guys Rule]

If it was duck breast instead of goose you could call it cheese and quackers

Seriously though try marinating the breast strips in balsamic vinegar overnight and then do the same receipe. Excellent table fare!