Sweet Teriyaki Goose Breast

[John Akehurst]

Marinate your skinless goosebreast overnight in KC Masterpiece Honey Teriyaki.

Then cook over a charcoal grill medium heat.  (Charcoal or apple wood adds good flavor to this one.)

Cook so as not to overcook (Medium) is best, anymore will dry it out and it will taste nasty in my opinion.

Remove goose breasts.

Slice meat in 1/4 to 1/2 inch slices across the grain.

Serve on the top of steamed brown rice.  (You can add some snow peas/brocoli and waterchestnuts that you stir fry on the skillet)

Serves 4 people.