Wild Goose (or Duck) Breasts in Gravy

Breasts of 2–3 geese/ducks Flour and dry bread crumbs— enough to dredge the meat

Slice breast meat in thick slices. Dredge in flour and breadcrumbs.

2–3 Tbsp canola or peanut oil

Heat a few tablespoons of oil in a heavy-bottomed pan. Brown slices in heated oil, and place in a greased casserole dish. Set aside for a few minutes.

1 medium onion, diced Salt, pepper, and dried thyme, to taste

In the same pan, sauté onion and add seasonings. Fry until the onion is translucent and soft.

2 Tbsp flour

Add flour and stir well.

Chicken stock or water

Add a couple of cups of stock or water (the book says, “enough to make a soft sauce”), stirring to get all the browned bits off the bottom of the pan. Pour sauce over meat, cover, and cook in a slow oven (300°F-ish) for 2–3 hours.