Title: Sylvia's Goose Breast W/ Black Raspberry Sauce
Categories: Game Poultry
Yield: 1 Servings

1		Goose breast (2 filets) or
2		Duck breasts (4 filets)
		Skinned and boned.
1/2	c	Dry red wine
1/4	c	Soy sauce
1/4	c	Olive oil
1/4	ts	Fresh ground pepper
		Sauce:
1/4	c	Black rasberry jelly
1/4	c	Water
1 1/2	tb	Dijon mustard
1	ts	Lime juice
1	ts	Soy sauce
1/2	ts	Steak sauce
1/4	ts	Ground carraway seed
1/2	ts	Salt
1/8	ts	Pepper

Combine these ingredients in a shallow dish and marinate the breasts for at least three hours, turning often. (I've marinated overnight even) Remove filets from the marinade, place on foil on a pre-heated broiler and broil about 10 minutes per side, about 5 inches from the heat source. While the breasts are broiling, prepared the following sauce on teh stove. When the breasts are done, slice then diagonally across the grain and ladle the sauce over them. It's a nice presentation.

Sauce:

Combine all ingredients and and heat. We like to serve this with wild rice dish. This recipe comes from Sylvia Bashline in The Bounty of the Earth Cookbook 1979. This is our favorite recipe for waterfowl. I love to hunt ducks and geese but I've never been fond of any recipe, except this one.

Mark Nelsen rec.hunting

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