SWEET CHILI GOOSE BREAST SAUTE OVER WILD RICE RECIPE
Start out with 4 filleted cleaned and washed goose breasts.
Slice in thin strips 1/8 inch across the grain.
Start a nice big saute pan to heat with 1/2 stick of butter melting.
Meanwhile start the rice cooking in a boiler pot.
Slice up 1/4 cup each of red and yellow peppers and the same with a sweet onion into fine dice 1/4 inch squares.
In hot saute pan with melted butter add minced garlic to taste, and peppers and onion to soften and brown.
Season with 1 teaspoon each of johnny's seasoning, Montreal steak seasoning, and tony chacheries creole seasoning.
Pour in 1/2 cup Big Dans sweet chili sauce and then goose breast slices.
Saute till goose breast slices are done to med.well.
Add1/2 cup water to make sauce and turn off and cover till rice is done also.
Place a bed of rice on each plate to be served and then a generous portion of the goose saute on top.Add a large spoonful of juice on top of saute and rice.
Then sit down and enjoy the fruits of your labor.
THIS RECIPE PROVIDED BY OUTDOOR CHEF KURT PLOETZ
P...S.If you like wine with dinner I recommend a Merlot to accompany this meal..
OutdoorChefKurt www.fishgriller.com or email me fishgriller@yahoo.com