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Baked Goose Breast with Merlot Glaze

July 9, 2014
Ohio Valley Outdoors

From Pheasant Valley Farm, Robesonia, PA - Check out Mark Wolfskill's bird farm, bird hunting, dog training and shooting opportunities at www.PheasantValleyFarm.com

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Yield: 25 Servings

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Baked Goose Breast with Merlot Glaze

Prep: 10 mins

Cook: 1 hr 10 mins

Ready In: 1 hr 20 mins

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Serve this delicious appetizer warm or cold on a slice of French Bread with cream cheese and a dollop of Merlot Fine Wine Jelly

on top.

Ingredients

6 goose breasts

2 Valencia oranges

2 tbs. Venison Burger and Steak Seasoning Rub Sportsman's Table Item #CY3626

6 oz. Merlot Fine Wine Jelly Sportsman's Table Item #MWJ01

Instructions

1. Place goose breast in baking dish. Squeeze orange juice over fillets. Sprinkle Venison Burger and Steak Seasoning and

Rub on both sides of fillets. Cover and bake 1 hour at 350 degrees. Uncover and brush with Merlot Fine Wine Jelly. Bake 10

more minutes. Remove and slice thinly across the grain.

Course: Appetizer

Skill Level: Easy

 
 

 

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