Scandinavia - Marineruð gæs Steikur

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 http://www.cajp.se/hem.aspx - 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 -