Reply to thread

Message

<blockquote data-quote="KDM" data-source="post: 499434" data-attributes="member: 314"><p>Grilled Goose Teriyaki Fingers: Take however many goose breasts you want to cook and cut them into 1/2 inch slices or so.&nbsp; Soak them overnight in equal parts Teriyaki sauce and olive oil.&nbsp; Toss in some minced garlic to taste and cover all the slices completely.&nbsp; When you go to grill them, have a good solid layer of glowing hot coals.&nbsp; Make'em hot.&nbsp; Just before putting the slices on the grill scrape off the excess marinade. If you don't, you could cause quite the flare up when the olive oil starts to burn.&nbsp; Using tongs, fingers loose hair if you use those, put the slices crosswise on the grill kind of in a slow and steady pace.&nbsp; Lost a few slices to the grill gods a time or two.&nbsp; When you get the entire grill covered the first slices you put on will be ready to turn.&nbsp; When you turn the last slice the first one you turned should be done.&nbsp; This should give you a med rare center and black crispy edges.&nbsp; The olive oil keeps the moisture in the meat and the Teriyaki adds a nice sweetness with the garlic.&nbsp; This is the absolutely best way I've cooked goose or duck.&nbsp; You can use mallard breasts in the same manner.&nbsp; No gaminess, toughness, or dryness.&nbsp; This also gives a guy a better than average chance to find those tooth breaker pellets.&nbsp; Hope this helps.</p></blockquote><p></p>

[QUOTE="KDM, post: 499434, member: 314"] Grilled Goose Teriyaki Fingers: Take however many goose breasts you want to cook and cut them into 1/2 inch slices or so. Soak them overnight in equal parts Teriyaki sauce and olive oil. Toss in some minced garlic to taste and cover all the slices completely. When you go to grill them, have a good solid layer of glowing hot coals. Make'em hot. Just before putting the slices on the grill scrape off the excess marinade. If you don't, you could cause quite the flare up when the olive oil starts to burn. Using tongs, fingers loose hair if you use those, put the slices crosswise on the grill kind of in a slow and steady pace. Lost a few slices to the grill gods a time or two. When you get the entire grill covered the first slices you put on will be ready to turn. When you turn the last slice the first one you turned should be done. This should give you a med rare center and black crispy edges. The olive oil keeps the moisture in the meat and the Teriyaki adds a nice sweetness with the garlic. This is the absolutely best way I've cooked goose or duck. You can use mallard breasts in the same manner. No gaminess, toughness, or dryness. This also gives a guy a better than average chance to find those tooth breaker pellets. Hope this helps. [/QUOTE]

Verification

What is the most common fish caught on this site?

Reply to thread

Recent Posts

Friends of NDA