APPLE SNOW BREASTS with HABANERO
6 ea snow goose breasts, sliced ˝-inch thick
Water
Cider Vinegar
Sidewinder Searing Spice
2 ea red apples, peeled, sliced thin
2 Tbls butter
2 ea green onions, chopped
1/4 cup red wine
1/4 cup Habanero Pepper Jelly
1/2 Tbls dried rosemary
1 cup chicken broth
2 tsp cornstarch
2 tsp water
Non-stick vegetable spray
1 Tbls olive oil
2 tsp cornstarch
2 tsp water
Non-stick vegetable spray
Cooked egg noodles, hot
In a non-reactive bowl place breasts, cover with water and 1 tablespoon of vinegar. Refrigerate. Replace water and vinegar every 20 minutes until water is clear. Pour off water. Sprinkle breasts on all sides with Riverbed Steak Seasoning. In a saucepan heat butter over medium heat. Add apples and lightly brown. Add onions and sauté for 2 minutes. Add red wine, jelly and rosemary, bring to a boil. Reduce heat and simmer for 10 minutes. In a high-sided skillet spray with non-stick vegetable spray. Heat 1 tablespoon of oil over medium-high heat. Brown meat. Add the broth and saucepan ingredients. Bring to a boil. Season to taste with salt and pepper. In a cup combine cornstarch and hot water. Pour cornstarch/water into skillet to thicken sauce. Adjust seasonings as desired. Serve with meat over egg noodles. Drizzle liquid over meat and noodles. Yield: 6 servings