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PostPosted: 20 Dec 2006, 19:17 
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Trapper
Trapper

Joined: 08 Dec 2006, 17:07
Posts: 186
Location: upstate ny
Breast out the goose as cleanly (nice looking) as possible.
Now here is the important part....Pound the crap out of it....with a tenderizer get it is flat as possible(it will still be pretty beefy), now take fresh ground pepper, the bigger the chunks the better, put generous amount on the breast, and pound it in with the tenderizor on both sides.
Now toss it on the grill and cook it just like you would a beef steak. I have fooled many people with this dish, and it is truely hard to get them to believe it isn't beef.
You can also marinade it and then pound and pepper, i suggest Alegro original, or a red wine concoction.

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