Bill McAdam
Active member
Made up a new recipe for Christmas Goose this year. Butterflied the breasts until they were about 1/2 inch thick and made a mixture of goat cheese and sun dried tomato to spread on the breasts. Seasoned with an herb mixture that was heavy on rosemary and garlic. Rolled the breasts and tied. Seared them in a frying pan over high heat and then into a 450 oven for 10 minutes. Served with a sweet potato salad and fresh veggies. Accompanied ith with a nice Pinot from California. Even the wife enjoyed it. It was a fine meal provided by the bounty of nature. Everyone have a Happy New Year!
