Goose Parmesan

Recipe from Split Reed chef: Kristy Crabtree

Ingredients

·      4 boneless skinless goose breasts, cut into ½ inch strips

·      2 cups plain breadcrumbs

·      ½ cup parmesan cheese, grated

·      1 tsp parsley

·      1 tsp thyme

·      1 tsp granulated garlic powder

·      1 tsp kosher salt

·      2 eggs + 1 tbsp water

·      3/4 cup canola oil

·      8 ounces mushrooms, sliced

·      2 tbsp unsalted butter

·      6 slices fresh mozzarella cheese, cut into ¼ inch slices

·      32 oz pasta sauce

·      2 cups cooked acini or orzo pasta

Directions

1.    Preheat the oven to 375 degrees.

2.    Cut the goose into ½ inch strips and then pound with a meat mallet to tenderize.

3.    In a bowl combine breadcrumbs, parmesan cheese, parsley, thyme, garlic powder, and salt. In a separate bowl, lightly beat the eggs and water until blended.

4.    Heat a large skillet over medium heat and add the butter and sliced mushrooms. Sauté the mushrooms until browned about 5-6 minutes. Remove and set aside.

5.    Add the canola oil to the same skillet and place over medium heat. Dip the goose strips into the egg and coat in the breadcrumb mixture. Add the strips to the oil and cook until golden brown on both sides, about 2 minutes total. You may need to do this in batches to not overcrowd the skillet.

6.    Use a 12 inch cast iron skillet or a 9×13 inch baking dish and add the pasta sauce, cooked pasta, mushrooms, sliced mozzarella cheese, and top with the browned goose strips. Bake in the oven for 30 to 45 minutes or until the cheese is melted.