This is one for those with a bunch of those Snow Goose breasts to try. I found this in an old Southern wild game recipe book about 25 years ago. I have eaten a lot of those white geese made this way over the years. This is the basic recipe and you can fine tune it to your tastes. Works well with other birds too.
Cut goose breasts into 1 inch chunks. Soak in beaten eggs for about 20 minutes. Roll meat in bread crumbs and brown in butter. Place in 9x13 casserole or cake pan. Squeeze lemon over the meat. Sprinkle with sliced mushrooms. Layer with cheese slices. Pour broth over all. Cover with foil and bake 350 for 1 hour.
Combine bread crumbs, salt, pepper, parsley flakes, garlic powder, onion powder, sguar, and oregano in a small bowl.
I like to serve this on a small bed of cooked white rice or wild rice with home made potato dumplings and hot slaw.
My hot slaw recipe:
Hot Slaw 1 head of cabbage 1 tablespoon butter
Dressing 2 tablespoons flour 2 tablespoons sugar 1/4 teaspoon salt 1 egg, lightly beaten 3 tablespoons cider vinegar 1/2 cup cream, or half and half 1 tablespoon butter
Cut or chop cabbage into wedges, then into chunks about 1 to 1 1/2 inches in size. Steam or boil it in a small amount of water until it is tender, and all water is absorbed or evaporated. Stir in 1 tablespoon of butter, set aside and keep it warm.
For the dressing, mix the flour, sugar and salt together and set aside. In a non-stick sauce pan, beat the egg and add the vinegar and cream, or half and half. Add the flour mixture and cook over low heat, stirring often, until it is thick. Add butter, stir in the hot cooked cabbage, and serve.
