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Barbecued Goose Breast Fillet

Bone out a goose. Cut breast fillets into two pieces each. Marinate in McCormick's meat marinade for 45 minutes. Meanwhile build a charcoal fire. Push coals to each side and set an aluminum pan in the middle containing cut up pieces of an apple, celery and an onion. Cover with red wine. Place goose parts on a grill (spray with no-stick first, be careful you don't blow up the can) over pan and grill covered for about 45 minutes, until meduim rare Serve with rice and slosh the contents of the dripping pan (which used to have the wine and veggies in it) over all.


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