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Goose in a Blanket

January 9, 2013
Ohio Valley Outdoors

4 goose breasts (Canada or snow)

4 slices of bacon

1 cup of chopped onions

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Goose in a Blanket

1 cup chopped mushrooms

1 cup chopped green bell pepper

1 tsp. garlic

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1 tsp. black pepper

1 tsp. salt

1 Tbs. brown sugar

1 head of cabbage

1 jar of tomato sauce

Grind goose meat. In a skillet cook four slices of bacon until crisp. Remove bacon from pan and chop fine. Retain bacon grease in the pan. Using the same pan, saute chopped onions, mushrooms, and green pepper until translucent. Add goose meat and brown. Add garlic, pepper and salt, cook 1 min. Add brown sugar. Stir in bacon with goose mixture and simmer for 5 minutes. Remove from pan. In a separate pot, steam the head of cabbage until outside leaves become pliable (usually only takes a couple minutes). Peel away outside leaves as they soften, fill with goose mixture and wrap. Lay goose rolls in a pan. Pour tomato sauce over the goose rolls and cover. Simmer 5 minutes. Serves 8.

 
 

 

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