HOW TO FIX SAUCE (START FIRST AS THIS WILL TAKE THE LONGEST TIME) - In a medium saucepan, add 1 cup of water and 1/4 cup white sugar- cook down to reduce by half. - Next add peaches, 1/2 can whole berry cranberry sauce, cinnamon, brown sugar, and apple cider vinegar- cook over medium high, stirring often. - Once the mixture is reduce by â…“, remove from heat and add fresh rosemary sprigs. After a few minutes of cooling, the sauce should coat the back of the spoon. It should be sweet from the peaches and sugar with a strong jaw-torquing tartness from the vinegar. Set aside. 10 minutes before you serve, add low heat and stir.
SWEET POTATO SIDE DISH - In a skillet over medium heat, add butter and pineapple. Once the butter has melted, add brown sugar and lemon juice. - Cook until pineapple stops weeping and the liquid in the skillet thickens some. - In a mixing bowl, mash the sweet potatoes and add the pineapple sauce mixture. Mix well. Add plenty of ground cinnamon to taste.
STUFFING - Prepare the box stuffing mix per the directions on the box, and as you are mixing the dry mix with water, add the oranges, whole berry cranberry sauce, and walnuts, mix well.
THE MEAT - In a flat pan, add olive oil and take each goose breast and coat both sides, then set in the pan. - Next, liberally coat each side with salt, pepper, then a light coating of your favorite steak seasoning rub. Flip meat over and repeat. - Next you will place the goose breasts directly on a hot grill and cook until medium rare. Remove from heat and rest for 3 or 4 minutes. Then slice and serve.
Joel Strickland
Duck Hunting Guide Chef at Cypress Crossing - Stuttgart, Arkansas Creator/Host - Adventure Bound Outdoors Current Project - Surviving Duck Season (Web Series)
www.joelstrickland.com www.survivingduckseason.com C H R I S T I A N WAT E R F O W L E R | 2 8