Here is a goose treat the whole family will enjoy. Julie, who supplied the recipe, says this is her kids’ favorite kind of meat. So, with a few days left of the waterfowl season (except for snow geese), try to get down some geese.
1 pound of goose breast meat, sliced into thin strips
1-2 cups Chiavetta’s Marinade or other vinegary marinade
1 tablespoon olive oil
1/2 cup flour (optional)
Place thinly sliced, skinless goose meat in a glass or ceramic bowl or pan. Pour in marinade and turn to evenly coat the goose pieces. Let this marinate for 15 minutes to overnight (this marinade is strong and will be very vinegary if you leave the meat in it for more than a few hours).