Cagey T’s Cherry Goose Recipe

Wow your family and friends with this elegant and delicious appetizer!

2 goose breast halves (from 1 goose)
1 1/2 cups port
1/2 cup olive oil
2 garlic cloves or 1 tablespoon minced garlic
2 tablespoons maraschino cherry juice and about 15 cherries for serving
1/4 cup dried cherries
2 tablespoons brown sugar
salt and pepper to taste
dash of chili powder or cayenne pepper
Dark chocolate sauce (such as a melted bar or Hershey’s sauce)

Marinate the goose in about 1 cup of port, 1/2 cup of olive oil, 1 tablespoon minced garlic, and a dash of salt and pepper mixed in a glass, ceramic or plastic bowl. Cover and refrigerate for about 2 days, turning the goose occasionally.

When ready to cook, have a skillet ready, tooth picks and a serving plate. Drizzle the dark chocolate on your serving plate in a decorative pattern and set aside.

Heat 1 tablespoon olive oil over medium high heat in a heavy skillet until hot (about 300 degrees). Add the goose breasts and sear both sides, 1-2 minutes a side until brown. Remove pan from heat and remove goose from the pan and cut into bit sized chunks (when cool enough to handle).

Lightly flour the goose (about 1 tablespoon of flour sprinkled over meat). Put skillet back on medium heat and add 1/2 cup of port, 1-2 tablespoons of Maraschino cherry juice, and 1/4 cup of dried cherries. Bring this mixture to a gentle boil and scrape up any bits of browned goose from the pan.

Add the goose chunks back into the pan, along with 2 tablespoons of brown sugar and cook the goose a bit more, turning it in the sauce as the sauce thickens. Stir the sauce constantly as it thickens, about 3-5 minutes. Add a dash of salt, pepper and chili powder to taste (just a sprinkle should do).

Remove the pan from the heat and remove each piece of goose, swirling it in the sauce, with a tooth pick (for serving) and carefully place each piece of goose on the chocolate drizzled serving plate. You may add a maraschino cherry to each bit of goose for serving.

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