Grandma's roasted swan/goose recipe

Discussion in 'Cooking Forum' started by Nicole Nielson, Nov 29, 2015.

  1. Nicole Nielson

    Nicole Nielson New Member

    Nov 28, 2015
    This takes some preparations and you should clean all tendon tissue, bloodshot and fat off the meat and wash it with cool water to get rid of some of the gamy flavor.


    1/2 tsp Garlic salt
    1/2 tsp black pepper
    1/2 tsp onion powder
    1 cup of flower
    2 swan breasts/ 2 goose breasts
    2 cans cream of mushroom soup
    2 cans golden mushroom soup
    1 small red onion
    2 eggs
    3 tbs of butter

    Preheat oven to 320 F

    In a bowl mix flower, garlic salt, black pepper, and onion powder set aside.

    In another bowl beat two eggs set aside

    Take swan breasts and slice in half width way to get about 3/4 to 1/2 inch slice of meat then tenderize both sides of breast vigorously. ( before you beat the breast meat you should wash and cut out all fat...all bloodshot and all connective tissue that isn't dark breast meat..cleaner you get it the more mild the gamy flavor will be...after washing pat dry with paper towel )

    Dip tender meat in eggs and then in flower mixture and place on a plate.

    In a fry pan heat two tbs of butter till hot and add powdered meat. Brown both sides of breasts.

    In a 9X13 glass casserole dish mix cream of mushroom soup and golden mushroom soup

    Add browned meat to casserole dish and make sure soup is above and below meat slabs.

    Cut red onion in slices and fry in 1 tbs of butter then spread evenly over top of breast meat in soup mixture... Cover with tin foil and place in oven for two hours.

    I throw tin foil wrapped potatoes in the oven on the sides of the dish and the gravy is with the goose/swan meat.

    Check after an 1 1/2 hours to see if soup mixture is still abundant. Add water if needed (you shouldn't need if you covered sufficiently.)

    Serve and enjoy!
    Coho and Zane like this.

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