FRESH GOOSE TAR TAR

Discussion in 'Outdoor Recipes' started by CaptMark, Feb 24, 2005.

  1. CaptMark

    CaptMark Retired Ohio Waterfowler Staff Member Moderator

    FRESH GOOSE TAR TAR

    NEEDED: CLEAN FRESH GOOSE BREAST
    TERYAKI SAUCE
    PEPPER
    OLIVE OIL
    OUT DOOR GRILLE

    Make sure your goose breast are clean of any blood clots

    PEPPER.SALT BREAST PUT ON VERY HOT GRILLE BASTE THE OUTSIDE WITH OLIVE OIL , SO OUT SIDE BURNS.


    MAKE SURE TO NOT OVER COOK BREAST-YOU WANT INSIDE VERY VERY RARE !

    AFTER YOU TAKE OFF GRILLE PUT IN FREEZER TO COOL DOWN MEAT.

    AFTER MEAT COOLS DOWN TO 40-50 DEGREES , PLACE ON CUTTING BOARD AND SLICE THIN SLICES OF THE BREAST. IT SHOULD LOOK LIKE A BURNED OUTSIDE AND A VERY RARE INSIDE.

    PLACE BREAST PCS. IN A GLASS DEEP DISH PAN, SPRINKLE LIGHTLY WITH PEPPER THAN COVER ALL PCS. WITH YOU FAVORITE TERIYAKI SAUCE.

    P.S. WORKS AS WELL WITH VENISON