Goose Breasts en Casserole
Kenneth C.
"Casey" Poehler
Filet
the skinned breast meat from the bone so that you have two
boneless "steaks" from each goose. (Skinned legs and
thighs may be used in this recipe also, but it may be better to
prepare them separately using your favorite crockpot recipe or
other methods.)
Soak steaks from about 3 geese in the following solution
for a minimum of 4 hours after perforating each one with multiple
stabs from a sharp-tined fork.
1 cup milk
1 can Coca-Cola Classic
2 tablespoons salt
Remove steaks and drain. Roll them in the following mixture
1 cup flour
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
Brown in a covered frying pan in 1/8 pound butter and 1 ounce vegetable oil; salt and pepper lightly on both sides. Place steaks in a casserole dish (with cover) large enough so that piling or stacking is not necessary. Pour the following blend of ingredients over the steaks:
1 can mushroom soup
1 cup beer (room temperature)
1/2 cup wine
Sprinkle steaks with small amount of onion flakes. Bake at 350 for from 1 and 3/4 to 2 hours (covered). Check gravy in bottom of casserole during last hour and add more beer if too dry.