Jaeger Schnitzel

[BilletHead]

Well I wanted to try to sear my first white fronts like I have now started to do with ducks but lost the skin while plucking them. The skin just tore off pulling feathers. I e-mailed the hunter angler gardener cook. This is the website where I learned how to sear duck breasts. I told him my plight of what I had done and how should I do the specklebellies. He told me to properly sear the goose I needed the skin. So this is what he suggested. Jaeger Schinitzel http://honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/classic-jaeger-schnitzel/ He said to cut the goose breast halves in half length wise and do the pounding. Mighty good let me tell you. Had mixed veggies and smoked cheese mashed taters. I know we (I) sometimes get into a rut of eating things the same old way time after time. I was worried the gravy would mask the taste of the specks but it did not. I will be trying this with other cuts of meat. Bon appetit,

Marty

[duckydoty]

Sounds like some good eats