Goosed Up Mushrooms and Onions

One of my favorite go to recipes for any kind of meat, is to saute with mushrooms and onions. I have found this true with goose breasts as well. It is especially good this way if you are not a fan of goose meat. The veggies help disguise it. You can add in other veggies, or leave out mushrooms and add zucchini if you like. You could even throw in a few tomatoes to make more of a sauce. It really is very flexible.

So here we go….

Using 2 goose breasts.

First, as always, brine the breasts all day or over night in a solution of 6 cups of water, 3 tablespoons of kosher salt and 1 tablespoon of brown sugar, or whatever your favorite brine is.

When ready to use, rinse the breasts well and pat dry.

Pound the breasts with a mallet or the edge of a plate to tenderize. Be aggressive.

Cut into bite size pieces and sprinkle with onion powder, garlic powder and chili powder.

Let the meat sit while you dice an onion, mince 2 cloves garlic and slice up 1/4 pound (or more to taste) mushrooms.

Melt 2 tablespoons of fat in a large pan over medium high heat.

When it’s hot, add the meat and stir occasionally while browning.

Cook until lightly browned. DO not overcook. You want it quite rare at this point.

Remove the goose to dish and let sit.

Add 2 more tablespoons of fat to the pan, then add the onions.

When they begin to soften, 5 minutes or so, add minced garlic, then add the mushrooms.

When the veggies are nearly done, add the goose back into the pan. At this point you could add a little chili powder or Sriracha sauce to kick it up a notch.

Continue cooking another 3 – 4 minutes to heat the meat up. (Longer if you want it more done, but beware, the longer you cook the meat the tougher it can get.)

Ready to serve and eat!

Serves 4 – 6

Optional: You can add a cup of frozen peas with the mushrooms.

Great served over rice, but fine without it too, for lower carb count.

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