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goose meatballs with gravy


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I've been enjoying the fruits of my labor from the past hunting season. Today, I wanted to try something with goose meat for lunch. :cook2:

I ground up breast meat from two geese (used my new Cabelas grinder for the first time, today... love it already) - half of it I am gonna make taco meat with later, the other half was today's lunch - baked goose meatballs with brown gravy.

Here they are getting ready to go into the oven after being ground up, then hand-mixed with bread crumbs, salt, pepper, oregano, parsley, onion flakes, and garlic powder, and shaped into small meatballs. After being in the oven at 350 degrees for 20 minutes, I take them out and top them off with brown gravy (simply made - water, beef bullion, and some cornstarch as a thickening agent). You can serve as-is or put them on a roll. Tip - a very small dollop of horseradish mayo goes GREAT with these.




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