Instructions: Pat butterflied goose breasts dry with paper towels. Combine next 7 ingredients and coat breasts evenly with the mixture. Cover and refrigerate for 6 to 12 hours.

Heat additional tablespoon of olive oil in a large skillet over medium-high heat. Add goose breasts and cook on both sides until just medium-rare. Remove goose breasts and cover with foil.

While pan is still over medium-high heat, quickly add beef broth to pan and stir with a spoon to loosen bits. Reduce liquid by one-half. Add cream and cook until liquid starts to thicken.

Slice goose breasts thinly and arrange on plate. Drizzle sauce over.

This recipe yields 4 to 6 servings.

Comments: Many game chefs follow the standard "stuff the bird with apples, oranges, lawn clippings, etc. and roast in a 350 degree ovena" routine. I have not had great luck with the roasting of the whole bird. Yes, it looks pretty cool on a platter, but it doesnt really taste that good. Heres the problem; by the time the inside of the breast is a delicious medium-rare, the outer part of the breast is cooked to medium-well and doesnt taste good. The answeramake the meat thinner.

A Canada goose breast is a thick hunk of flesh. Smaller species are not as thick, but most are certainly plumper than a mature mallard. Before cooking, I often butterfly the breast so that the thickness is pretty much the same as a mallard breast. This insures that the meat cooks quickly and the outside does not get overcooked.

Place the breast on a flat surface and gently place your palm over it (finger tips up!). Run a knife through the meat, between the surface and your palm. If you cut your hand in the process, you did something wrong. As a matter of fact, before you begin, well need you to sign a waiver. Please sign hereaand hereaand Ill need your initials hereaO.K, and one more right here. Now, proceed with caution.

Butterflying normally means not slicing completely through the meat, but leaving a "hinge" at one end so that the meat can be opened like a book. Go ahead and cut all of the way through the breast this time. You should end up with two relatively equal-sized pieces and, hopefully, all of your fingers. You can also lightly pound the meat between waxed paper sheets to make it even thinner.

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