soft tacos with spicy marinated goose

prep time:  tbd
cook time:  tbd
servings:  8

ingredients:
1/4 cup extra virgin olive oil
1/3 cup soy sauce
2 tablespoons minced yellow onion
3 teaspoon bottled minced garlic
1 1/2 teaspoons sugar
1 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon oregano
1 boneless goose breast - skinned
1 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper
1 teaspoon lemon juice
1/2 teaspoon salt
cook spray
8 6-inch white corn tortillas
1/2 cup crumbled feta cheese
1 1/2 cups finely shredded green cabbage

steps:
1.  combine olive oil, soy sauce, onion, garlic, sugar, chili powder, pepper, oregano and goose in a large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally.  remove goose from bag, reserving marinade.

2.  combine tomato, green onions, cilantro jalapeno pepper, lemon juice and salt in a medium bowl. 

3.  prepare grill.  place goose on grill rack coated with cooking spray, grill 10 minutes or until a thermometer registers 165 degrees, turning and basting frequently with marinade.  let stand 10 minutes.  cut goose diagonally across grain into thin slices.  keep warm.

4.  warm tortillas according to package directions.  place 3 ounces of goose on each tortilla.  top with 2 tablespoons tomato mixture, teaspoons cheese and 3 teaspoons cabbage.

- cooking light, october 2006

roast canada goose with mushroom-port gravy

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
1 whole dressed canada goose, with skin
3/4 teaspoon salt - divided
1/2 teaspoon freshly ground black pepper - divided
1 medium yellow onion - quartered
1 small red bell pepper - seeded and quartered
2 3-inch fresh parsley sprigs
1/4 cup finely chopped shallots
1 8-ounce package sliced mixed wild mushrooms
1/2 chicken broth
1/2 cup port
1 tablespoon flour
1 12-ounce can evaporated milk

steps:
1.  preheat oven to 325 degrees.  sprinkle cavity of goose with 1/2 teaspoon salt and 1/4 teaspoon black pepper.  stuff cavity loosely with onion, bell pepper and parsley sprigs.  tie the legs together with string.  place the goose breast-side up on the rack of a roasting pan. 

2.  bake at 325 degrees for 1 hour and 15 minutes or until a thermometer registers 165 degrees.  let stand for 10 minutes.  discard skin, onion, bell pepper, and parsley sprigs.  reserve 1 tablespoon goose fat from roasting pan.

3.  heat reserved goose fat in a large nonstick skillet over medium-high heat.  add shallots and mushrooms, saute 5 minutes.  add chicken broth and port, cook for 6 minutes or until the liquid almost evaporates. 

4.  combine the flour, milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl, stirring well with a whisk.  reduce heat to medium-low.  add milk mixture to pan, cook 2 minutes or until thick.  serve with goose.

- cooking light, october 2006