• 2 Goose breasts
• 2 cups buttermilk
• 2 onions
• 1/4 cup oil
• 1 cup flour
• Salt and pepper,
• 2 tsps. sugar.

Cut meat from breasts into 1/4 inch thick slices and soak them in buttermilk for 6-8 hours. Sauté onions sugar and mushrooms in olive oil. Drain milk; roll Goose strips in flour and sauté. Season to taste and serve with sautéed onions and mushrooms

Goose with Grapes

• 1 goose cut up
• One quart Stock
• 6 baby carrots
• 2 stalks celery
• 1 medium onion
• One half Pint heavy Cream
• 1 tbsp. Sugar
• Salt and pepper
• 1 apple, cut into wedges
• 1 bunch of grapes
• 2 ounces brandy

Wash and clean goose thoroughly. Cook goose in stock with carrots, onions and celery and salt and pepper until tender. Remove from pot. Save stock. Place goose pieces in a pan or serving dish with cream, and grapes. Simmer briefly. Add brandy and serve.