CHRIS'S BRUNCH GOOSE
2 ea white fronted geese, skinned
1 Tbls catsup
1/2 tsp marjoram
Early Season Marinade (see recipe here)
1/2 tsp rosemary
Tony Chachere's Original seasoning
1/2 tsp mace
6 ea green onions, chopped
6 slice hickory bacon
3 ea carrots, peeled, grated
2 ea yellow onion, cut into eights
2 jar (7.3-oz) sliced mushrooms, drained
2 ea red apples, cored, cut into ˝-inch pieces
1/4 tsp red pepper
3 Tbls butter
1 cup chicken broth
1-1/2 Tbls brown sugar
2 ea cloves
1/2 cup Jack Daniel's whiskey
1 Tbls A1 sauce
6 ea Hunter's Biscuits, halved (see recipe here)
1 Tbls fresh lemon juice
6 ea large eggs, scrambled
Soak breasts in cold salted water in the refrigerator, changing every 15 minutes until water is clear. Place geese in a non-metal bowl, cover with Early Season Marinade overnight in the refrigerator to tenderize and add zip. You can cover or not-cover the marinade. In a skillet (3-qt sauté pan) cook bacon until crisp. Remove bacon and drain on paper towels. Remove geese from marinade, pat dry with paper towels; discard marinade. In a bowl combine apples and yellow onion. Stuff geese with apple-onion mixture, keep left over and chop fine. In a baking dish (or the 3-qt sauté pan) place the geese, sprinkle with Original seasoning. Cover; bake at 400 degrees F for 15 minutes. Reduce heat to 325 degrees F. In a saucepan over low heat combine bacon drippings, broth, cloves, A1 sauce, lemon juice, catsup, marjoram, rosemary, mace and red pepper, simmer 15 minutes stirring occasionally. Remove from heat and add Jack Daniel's. Pour saucepan mixture over geese; sprinkle remaining onion/apple mixture, green onions, carrots and mushrooms over top of geese. Sprinkle crumbled bacon over vegetables. Cover; bake at 325 degrees F for approximately 2 hours. Check to see if meat is falling away from breastbone. Add water if liquid appears down. Remove geese from oven, debone and pull into bites size pieces. CHECK FOR SHOT. Place on a dish cover and return to warm oven. (Turn off oven after final baking, it will remain warm enough to keep meat hot). Pour braising liquid back into the saucepan. Over medium heat add butter, brown sugar and whipping cream. Stir until well combined. Taste. Adjust seasonings to your liking. If sauce needs to be thickened stir in a flour-water mixture, or place in a 325 degree F oven until it thickens. Serve with meat on biscuits and sauce poured over top and scrambled eggs and Sausage-Cheese Grits. Yield: 4 to 6 servings