Flying Prime Rib



  • This is a recipe that has become a staple for my friends and family…against my better judgement it jas to be shared. For those of you who have heard anything negative about geese…please seriously reconsider and give this a go. I guarantee most folks dont know what they are talking about when it comes to what to do with their waterfowl.
    Marinade:
    1 cup extra virgin olive oil
    2 tbsp. Worcestershire
    2 cloves crushed garlic
    1 tbsp coarse salt
    1 tbsp coarse pepper
    4 small- medium Canadian geese breast

    Horseradish Cream Sauce:
    1/2 cup sour cream
    1/2 cup Mayonnaise
    1 tbsp Worcestershire
    1 tbsp fresh grated horseradish

    Directions:
    Mix all marinade ingredients in bowl or marinade dish. Cover and refrigerate for 12-24 hours.
    Fold sour cream, mayonnaise, horseradish, and Worcestershire mix well and cover and refrigerate for similar time for marinade.
    Grill goose breasts to perfect medium rare…rest for 5-10 min… slice across grain in 1/4" -1/2" slices and get ready to get complimented! If you dont let anyone know what they are eating…they will let you know how good your beef tenderloin or prime rib is! YOU’RE WELCOME AND ENJOY!!!
    570310989(2).jpg


  • Power User

    @erich52 That sounds and looks fantastic! There is no way I wouldn’t try that on ANY dark/red meat. Also…Bloody Mary mix. The marinade and cream sauce could be used in endless recipes.


  • Walton's Employee

    @erich52 That is amazing looking! Perfectly cooked and your cream sauce sounds great too. I’m wondering how this would be with pheasant that had been injected with the Pa’s Soluble Black Bull, Butter Flavored Seasoning or any other injectable marinade? I think I will try it and if we doa video I will give you a shoutout about it!



  • @Jonathon pheasant, dove, quail, duck…this is great on all of them. Dove even does better with a bacon wrap and a chunk of jalapeno thrown in between.


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