This goose and lingonberry sauce recipe comes to us from Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, who’s also a longtime contributor to our sister site.
Ingredients
Marinade
- 1/2 cup olive oil
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 3 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
Sauce
- 1 12-ounce jar of lingonberry preserves
- 1/2 cup gin
Servings: people
Instructions
- Marinate breast for 2 hours in refrigerator, remove, dry the breast and place it on a grill, preheated to 350 degrees F. While the goose is marinating, mix the gin and preserves and heat in a saucepan over medium heat, stirring often, until the mixture thickens.
- Boil the marinade for 10 minutes, then use it to baste occasionally, until the goose breast reaches an internal temperature of 160 degrees F. Remove and allow breast to rest for 15 minutes, covered in foil, before slicing.
- Serve with warm lingonberry-gin sauce on the side.
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Rick Browne
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