Marineruð gæs Steikur

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Marineruð gæs Steikur 
Marinated goose steaks

From G. Olafsson of Keflavik, Iceland:

 Fillet the meat from each side of the goose breast in one piece, cut the boneless meat across at least 1" thick. You don't get many slices from each breast; use the small ends for something else.

Make a marinade using extra virgin olive oil and your favorite spices, or any marinade you like best. I use Caj P. marinade; I don't know if you get that everywhere.

Take a meat hammer and use the side with the big teeth to pound the steaks lightly on each side to flatten them out a little bit, not to much.

Place the steaks in a plastic bag along with the marinade and toss it around a little till the meat is all covered in the marinade, then close up the bags and put them on a plate in the fridge and let soak over night.

The next day, throw the steaks on the grill or fry in a skillet; just be careful not to over cook - the meat should be pink inside. Serve with baked potato, yams and vegetables.
This is the best goose I have tried.

A hunter's greetings from Iceland - 