skb20
12-11-2004, 05:36 PM
This recipe is really simple, and works great on lots of things. My favorites have been whitefront breast and mallard breast, but have used it on waterfowl breast of all sorts, goose thighs (boned out), upland birds and hoof&snorters of all variety.
We'll start with goose breast. Bone it out and remove fat and surface covering thin film (fascia). Lay breast filet with long axis perpendicular to you and cut "cutlets" across the grain, about 3/4" thick. Take a meat hammer and pound the cutlets out to about 1/4" thick. You will be pounding on the cut side, i.e. pounding on the end grain, not the long grain axis. I have had best luck with a hammer that has pyramid-shaped grid on one side and chisel-type blades on the other - light pounding with chisel side, then finish with pyramid grid side. Tougher the meat, the more you want to pound it - tough old canada or elk, pound it about as thin as you can without the cutlet starting to come apart.
Pan of milk, say 1 cup, depending on how much meat you are cooking. If you wanna get real fancy, use 2/3 milk, 1/3 dijon mustard. Soak pounded cutlets in milk for a few minutes.
Prepare 1 cup seasoned flour. Flour, salt and peppper (lots of pepper), and any other seasonings you wish. Prepare breading mix. 2/3 bread crumbs (I like Italian seasoned style), 1/3 grated Parmesan cheese.
Dredge/press cutlets in seasoned flour, really work the flour in to the cutlets. Then soak the cutlets in the milk again for a minute. Then dredge/press cutlets in breading mix (again, don't be wimpy about pressing mixture in to meat).
Fry medium-medium high til golden-brown and starting to get crispy. In butter is best. If you are a gravy type, cover in mushroom soup (cream of, or golden). and simmer for a few minutes.
So, I guess this would be goose breast - :HP:
We'll start with goose breast. Bone it out and remove fat and surface covering thin film (fascia). Lay breast filet with long axis perpendicular to you and cut "cutlets" across the grain, about 3/4" thick. Take a meat hammer and pound the cutlets out to about 1/4" thick. You will be pounding on the cut side, i.e. pounding on the end grain, not the long grain axis. I have had best luck with a hammer that has pyramid-shaped grid on one side and chisel-type blades on the other - light pounding with chisel side, then finish with pyramid grid side. Tougher the meat, the more you want to pound it - tough old canada or elk, pound it about as thin as you can without the cutlet starting to come apart.
Pan of milk, say 1 cup, depending on how much meat you are cooking. If you wanna get real fancy, use 2/3 milk, 1/3 dijon mustard. Soak pounded cutlets in milk for a few minutes.
Prepare 1 cup seasoned flour. Flour, salt and peppper (lots of pepper), and any other seasonings you wish. Prepare breading mix. 2/3 bread crumbs (I like Italian seasoned style), 1/3 grated Parmesan cheese.
Dredge/press cutlets in seasoned flour, really work the flour in to the cutlets. Then soak the cutlets in the milk again for a minute. Then dredge/press cutlets in breading mix (again, don't be wimpy about pressing mixture in to meat).
Fry medium-medium high til golden-brown and starting to get crispy. In butter is best. If you are a gravy type, cover in mushroom soup (cream of, or golden). and simmer for a few minutes.
So, I guess this would be goose breast - :HP: