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    Waterfowl Sandwich

    Submitted by: Dale - CA

    Waterfowl Sandwich

    Ingredients:

    • Goose or Mallard Breast Meat
    • Virgin Olive Oil
    • Powdered Garlic
    • Mayonnaise
    • Salt
    • Pepper
    • Lettuce
    • Tomatoes
    • Horseradish or Mustard
    • Cheese
    • Pickles

    Directions:

    • To prepare waterfowl for a sandwich cook the breast meat on a BBQ. The timingfor using this recipe requires a gas BBQ grill which has a cover.
    • Preheat the BBQ on a high setting so it will be hot when ready to cook. This should take about 10 minutes.
    • While the BBQ is heating up remove all of the fat and connective tissue from the breast.
    • When determining the amount of meat to cook. Plan on using one snow goose size breast for two sandwiches. One mallard breast will make one sandwich.
    • When the breast is ready to be cooked place the meat on a dinner plate and cover the meat with a very thin layer of virgin olive oil.
    • Before placing the meat on the BBQ sprinkle one side of the breast with a heavy of powdered garlic. The breast should turn white from the powder.
    • Then place the meat with the garlic side down on the grill.
    • Before shutting the lid sprinkle the meat with another layer of garlic powder. Now there is garlic on both sides of the meat.
    • Close the lid and set the timer.
    • Cook birds the size of mallards for 3 minutes on each side, small honkers and snow geese should be cooked for 3 1/2 minutes on each side and larger honkers should be cooked for 4 to 5 minutes on each side. Do not over cook the meat.
    • The meat should be rare in the center when done.
    • Once the meat is cooked put it on a plate and allow it to cool before placing it in the refrigerator. The meat should be stored in a sealed container or the refrigerator will take on a garlic odor.
    • Allow the meat to get well chilled. I leave mine in the refrigerator over night.
    • Remove the meat from the refrigerator and place it on a cutting board.
    • Cut the meat as thin as possible. Make each slice as large as possible by cutting the meat at angle almost parallel to the cutting board.
    • Only cut enough meat for the number of sandwiches to be made.
    • Cooked breast meat will stay moist in the refrigerator for several days.
    • When making a sandwich just follow the same technique for a roast beef sandwich.
    • Use mayonnaise, salt and pepper, lettuce and tomatoes.
    • The lettuce and tomatoes I use are fresh from my garden so that makes each sandwich just that much better.
    • Horseradish or specialty mustards may be used as a spread to give the sandwich added zest.
    • Cheese and pickles are good additions to the sandwich also.
    • Precooking the breast meat and chilling it makes it easy to prepare a sandwich. I think you will like this idea.
    Submit your Recipes
    Mack's Recipes

    Waterfowl Sandwich

    Submitted by: Dale - CA

    Waterfowl Sandwich

    Ingredients:

    • Goose or Mallard Breast Meat
    • Virgin Olive Oil
    • Powdered Garlic
    • Mayonnaise
    • Salt
    • Pepper
    • Lettuce
    • Tomatoes
    • Horseradish or Mustard
    • Cheese
    • Pickles

    Directions:

    • To prepare waterfowl for a sandwich cook the breast meat on a BBQ. The timing for using this recipe requires a gas BBQ grill which has a cover.
    • Preheat the BBQ on a high setting so it will be hot when ready to cook. This should take about 10 minutes.
    • While the BBQ is heating up remove all of the fat and connective tissue from the breast.
    • When determining the amount of meat to cook. Plan on using one snow goose size breast for two sandwiches. One mallard breast will make one sandwich.
    • When the breast is ready to be cooked place the meat on a dinner plate and cover the meat with a very thin layer of virgin olive oil.
    • Before placing the meat on the BBQ sprinkle one side of the breast with a heavy of powdered garlic. The breast should turn white from the powder.
    • Then place the meat with the garlic side down on the grill.
    • Before shutting the lid sprinkle the meat with another layer of garlic powder. Now there is garlic on both sides of the meat.
    • Close the lid and set the timer.
    • Cook birds the size of mallards for 3 minutes on each side, small honkers and snow geese should be cooked for 3 1/2 minutes on each side and larger honkers should be cooked for 4 to 5 minutes on each side. Do not over cook the meat.
    • The meat should be rare in the center when done.
    • Once the meat is cooked put it on a plate and allow it to cool before placing it in the refrigerator. The meat should be stored in a sealed container or the refrigerator will take on a garlic odor.
    • Allow the meat to get well chilled. I leave mine in the refrigerator over night.
    • Remove the meat from the refrigerator and place it on a cutting board.
    • Cut the meat as thin as possible. Make each slice as large as possible by cutting the meat at angle almost parallel to the cutting board.
    • Only cut enough meat for the number of sandwiches to be made.
    • Cooked breast meat will stay moist in the refrigerator for several days.
    • When making a sandwich just follow the same technique for a roast beef sandwich.
    • Use mayonnaise, salt and pepper, lettuce and tomatoes.
    • The lettuce and tomatoes I use are fresh from my garden so that makes each sandwich just that much better.
    • Horseradish or specialty mustards may be used as a spread to give the sandwich added zest.
    • Cheese and pickles are good additions to the sandwich also.
    • Precooking the breast meat and chilling it makes it easy to prepare a sandwich. I think you will like this idea..
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