Batter Fried Wild Goose
|Wild goose||1 , skinned|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄4 Teaspoon|
|Flour||2 Cup (32 tbs) (1 Cup Seasoned With Salt And Pepper)|
|Bacon drippings/Salad oil||1|
|Salt||To Taste, seasoned|
|Pepper||To Taste, seasoned|
With a sharp knife, cut the meat from the breast in 1/4 -inch-thick slices; cut the meat in as large pieces as possible.
Cut the meat from the thighs in lengthwise strips, removing as much of the tough tendon as possible.
Marinate slices of goose meat in wine seasoned with basil for at least 2 hours.
Dip drained and dried goose slices in flour first, then in slightly beaten egg, and finally in seasoned flour.
Fry quickly in hot bacon drippings about 5 minutes on each side.
The meat should still have a tinge of pink