Goose Breasts with Black Cherries
By Dixie Dave Minar

(makes 4 portions)

8 oz. goose breast (per person)
1 can dark sweet cherries in juice
2 cups goose stock, or 1 jar of chicken gravy
1 carrot, cut into chunks
2 stalks celery, cut into chunks
1 onion, cut into chunks
2 bay leaves
black pepper
4 oz. Black Cherry Schnapps
oil, to saute
flour, to dredge

Bone out breast and remove all silver tissue from meat. Slice in half, and
pound slices between plastic wrap until 1/2-inch thick.

Dredge in flour. Brown in a very hot pan. Flambe' with schnapps and remove
meat while still rare. Add goose stock and cherries with some juice. Reduce
to 3/4 volume over high heat, thicken with melted corn starch. Cook 4-5
minutes, return meat to sauce for 2-3 minutes while simmering gently. Serve
over wild rice blend or white rice.