Marinated Goose Medallions

Marinated goose that will have you coming back for seconds.

4 goose breast halves, boneless and skinless
1 bottle dark beer
3 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco
2 tablespoons Dijon mustard
3 tablespoons brown sugar
1 medium onion, diced
4 garlic cloves, minced
3 tablespoons butter
1 tablespoon lemon juice
1 cup flour
1 teaspoon each salt and pepper
3 cups fresh mushrooms, sliced

Remove all gristle and silver skin from goose breasts. Slice goose across the grain into 1/2-inch thick pieces. Place sliced goose pieces, a few at a time, into a gallon-size zipper lock bag. Pound goose lightly with a mallet or pan until about 1/4-inch thick. Combine beer with next 7 ingredients in a large container. Add pounded goose pieces, cover and refrigerate for 4 6 hours. Remove goose from marinade and pat dry with paper towels. Combine flour with salt and pepper and dust goose pieces. Heat 2 tablespoons of the butter and lemon juice in a large skillet over medium heat. Add goose medallions and brown on both sides, but not past medium-rare. Remove goose and keep warm. Add remaining butter and mushrooms to pan and sauté until soft. Season with salt and pepper. Spoon mushrooms over goose.


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