October/November 2004 Now in our thirteenth year. www.Bdarn.com

Goose Breast with Spicy Pineapple Salsa

4 ea. Goose breasts, boneless and skinless.
1/4C vegetable oil
1tsp seasoned salt
1tsp Chinese five spice powder
Salsa
2C canned pineapple chunks with juice.
1/2C ea. Poblano and red bell pepper, diced.
1 ea. fresh or canned jalapeno pepper, diced.
1/4C minced shallots.
2 cloves garlic minced
2Tbsp Balsamic vinegar
1Tbsp light brown sugar
1/2tsp ground ginger
1Tbsp chopped fresh cilantro
1can dry Chinese chow mein noodles

1) In a medium sauce pan, mix all salsa ingredients except the cilantro and simmer for 3-4 minutes. Hold.
2) Pound goose breasts with the back of a knife or meat mallet to flatten. Season breasts with seasoned salt and five spice powder.
3) Heat oil in a large sauté pan and brown breasts well on both sides.
4) Add salsa and simmer 10-15 minutes or until goose breasts are done but not over cooked. Be sure to scrape browned bits from bottom of pan for flavor.
5) At time of service serve 1 breast, sliced on the bias, and 2-3 ounces of salsa per guest over thin cooked noodles or seasoned rice. Garnish each serving with cilantro and Chinese noodles. Accompany this dish with a very dry white wine or
Chinese beer for a great suppertime treat.

Grouse or Pheasant Paella

Based upon the very popular Spanish dish, this Paella is quick and easy to prepare and is sure to please your guests or family.

8 ea. Grouse/Pheasant breasts and legs, boneless and skinless
1/4C olive oil
2tsp paprika
1C chopped onion
1 ea red and green pepper, cut in julienne
2cloves garlic, minced
4ea. fresh tomatoes, chopped
8oz. halibut chunks or any firm flesh, white fish
8oz small shrimp
8oz smoked game or Polish sausage
S&P to taste
1tsp Cajun seasoning
1/2tsp Adobo seasoning, available in any Mexican grocery.
3-4C cooked, white Basmati rice

1) In a large sauté pan, heat olive oil, add paprika and stir until well mixed, add breasts and legs and brown well.
2) Add onions, red and green peppers, and garlic. Sauté for 4-5 minutes.
3) Add tomatoes, halibut, shrimp, and sausage to pan and simmer for 5-8 minutes. Season to taste with salt, pepper, Cajun and Adobo seasonings.
4) Add rice and heat.
5) Serve 1 breast and one or more legs and about one cup of vegetable and rice mixture per person in a soup plate or shallow bowl accompanied by crusty, hot Italian bread and a green salad.
Most any dry red wine or cold Mexican beer like Pacifico will highlight this dish very nicely.

We offer cookbooks for $9.95 each or
3 for $20 they are great gifts.