1/8 slices of wild goose breast meat (1 large goose), 1 large can of cream of mushroom soup, 1 sweet onion, 1 large can of mushroom pieces, 1 16 oz. package of sour cream, 1 packet of mccormick mesquite marinade mix, olive oil and water as needed for the marinade mix. mesquite chips, charcoal, 1/2 stick butter
Directions:
1. Marinade goose breast slices in the marinade mix overnight 2. Cook goose breats slices over charcoal (with mesquite chips added for smokey flavor) 3. Chop goose breast slices into small pieces and add to a 9 x13 baking dish 4. Saute chopped onion in butter until translucent 5. add cream of mushroom soup and goose pieces 6. Bake at 350F for 1 hour 7. Serve over mashed potatoes, wild rice, or regular rice.
