Some Of The Best Goose I've Ever Eaten

[duckydoty]

Sliced up some goose breast the other day for poppers and its been in the special marinade for 2 days now. Took a couple of the fillets and pounded them out with a meat tenderizer (big spikey hammer thing) then dusted them in some flour and seasoning and flash fried them in butter......There is no longer enough left to make poppers. One of my new favorites.

The special marinade...

1 can Mt Dew

1/2 cup soy

1/2 cup worcestershire sauce

2 tblsp lime juice

You gotta try it Marty!

[ness]

That 50-50 soy/Worc is an old favorite of mine. The Dew is new. Might have been here, or maybe not, but saw a recipe with it recently. Sounds interesting.

[mic]

A little off subject, but try poring a Dr. Pepper and brown sugar mixture over a Xmas ham and keep basting with the mixture as it cooks. Got that from Alton Brown on Good Eats (Food Network). Makes for tasty ham.

[BilletHead]

I will Duane! Sounds yummy my friend. Also thanks for the phone visit the other day,

Marty

[Gavin]

There is a ton of citric acid in Mtn Dew...It should act as a pretty good tenderizer.

[JohnP]

Sounds pretty good. Just had some duck kabobs the other night that were the tastiest I've had. Nothing special, just soaked the cubbed up duck meat in a italian dressing marinade for a few hours in the fridge, skewered the meat with red onion, bell peppers (green and yellow), and mushrooms, then while the kabobs where on the bbq I added some brown sugar to the marinade and brushed it on the kabobs while it was cooking turning regularly. The sugar carmelized and gave it a sweet taste.