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Festive Goose & Wild Cherry Flatbread

With a new take of how to use your goose breasts, the Wild Cheff shares this sumptuous signature recipe that will help you and those you share it with gain a whole new excitement about goose!

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. [Sausage Directions:]
  • 2. Take one deboned 1/2 breast of fresh goose and with food processor or meat grinder, grind meat into burger consistency.
  • 3. Place into a large bowl and add 2-3 tbsp. of Wild Cheff Tuscan Sausage Spice Blend and desired amount of sea salt and pepper, and then drizzle Wild Cheff Blood Orange Olive Oil over the meat and then mix thoroughly to make a bulk sausage.
  • 4. Place in refrigerator for 2-4 hours.
  • 5. [Flatbread Directions:]
  • 6. Preheat oven to 400-degrees F, or outdoor grill to 350-degrees F.
  • 7. Remove goose sausage from refrigerator.
  • 8. Heat a large cast iron pan on stove-top over medium heat and add olive oil to the pan.
  • 9. When oil is heated, add chunks of sausage and cook so that sausage is just brown on the outside, but not cooked completely.
  • 10. Remove from pan and set aside in a bowl.
  • 11. Cook enough to randomly place pieces of the sausage all over the two flatbreads.

Instructions

  • 1. [Sausage Directions:]
  • 2. Take one deboned 1/2 breast of fresh goose and with food processor or meat grinder, grind meat into burger consistency.
  • 3. Place into a large bowl and add 2-3 tbsp. of Wild Cheff Tuscan Sausage Spice Blend and desired amount of sea salt and pepper, and then drizzle Wild Cheff Blood Orange Olive Oil over the meat and then mix thoroughly to make a bulk sausage.
  • 4. Place in refrigerator for 2-4 hours.
  • 5. [Flatbread Directions:]
  • 6. Preheat oven to 400-degrees F, or outdoor grill to 350-degrees F.
  • 7. Remove goose sausage from refrigerator.
  • 8. Heat a large cast iron pan on stove-top over medium heat and add olive oil to the pan.
  • 9. When oil is heated, add chunks of sausage and cook so that sausage is just brown on the outside, but not cooked completely.
  • 10. Remove from pan and set aside in a bowl.
  • 11. Cook enough to randomly place pieces of the sausage all over the two flatbreads.

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