Start with a good ole’, well seasoned iron skillet, 8” works good. A couple of nice filleted goose breast halves with a little seasonig of your choice. I like the garlic/seasalt grinders and fresh coarse ground black pepper. Preheat oven to 350 (F). Pour enough olive oil in the skillet to just cover the bottom. Heat skillet high heat on the stove top ‘till the oil just starts to smoke and drop in the goose. This will splatter some, but don’t cover with anything but a screen. If the wife makes too much noise about the mess, she might change her mind after tasting the finished product. Besides, REAL men CAN clean a kitchen! Let this sizzle, smoke and pop for about 3 min, no longer than 4 and turn. After another 3-4 minutes on this side, remove from stove (don’t forget hot pad) and slide skillet and goose right into preheated oven. After about 10 min in oven, I turn it off and leave for another 5 min without disturbing. Of course times may be adjusted for size and cut of meat and desired doneness. I like my goose on the rare to med-rare side. Comes out like prime rib. Thin slice across the grain like you would tri-tip. If you de-glaze the skillet with a little water, or wine, or a good beer, or….. a quick sauce or gravy takes only another couple of minutes. Try some fresh rosemary, fresh garlic, fresh…. right in the skillet when you first fire up. Experiment with your tastes. This technique can be used on almost all thick cuts of any red meat (works well with tenderized venison & elk too). Now I’m hungry! Might have to go mess up the kitchen!
