North Australian FISH FINDER TM forums

i've been toying with a few different marinades for goose breast lately. i normally do a soy sauce, garlic, chilli and sugar marinade and love it.

i have just done a honey, soy and garlic one but leaving it for a few days to soak. thinking of doing a red wine one next and see how that goes.

anyone got any other suggestions ?

Lambrusco!

What ever marinade you choose to use try a 1/4 of a teaspoon of bi-carb soda in it
It will more than likely froth up when you add it but it settles down
Marinade for at least 3-4 hours and you will notice a marked difference in the tenderness

shaggs wrote:What ever marinade you choose to use try a 1/4 of a teaspoon of bi-carb soda in it
It will more than likely froth up when you add it but it settles down
Marinade for at least 3-4 hours and you will notice a marked difference in the tenderness

Old asian trick. Used to work with a chinese chef that soaked all the meats in bicarb. So tender

i normally marinade for a good 3-4 days and it makes the oldest honker tender.

try a 1/4 of a teaspoon of bi-carb soda in it

Will try it on some steak

ive also been hanging it i guess you can say. leaving it in a container in the fridge and draining the blood out every couple of hours, you do it for other game so why not goose? i think it made a slight difference in the taste. wasnt as gamey in my opinon. it doent bother me but thought id give it a crack to see what happened. bit of advice if you are going to bleed it do so in a sealed container as i did it firstly in a strainer and the fridge dried the breast out. wasnt too much of a biggy as i marinaded them but yeah leave them in a tuppawear container.