Every hunter or guide who has tried this sticks to it. It’s the one way to cook venison.
GOOSE
There is only one way for a man, or any one else, to cook a goose. Listen: Never pick a goose! Just pull the skin right off—every inch of it.
Then take a sharp knife and follow down the breast bone on both sides. Strip the breast meat clear away from both sides. Split each side of breast into two thin steaks (if large goose).
Dip these steaks in beaten egg, salt and pepper. Roll in flour and fry over a medium fire. That’s new to most folks for goose and it’s going to give you a new idea about geese when you try it.
A MAYONNAISE AND A SALAD DRESSING
Take yolks of two eggs, beat well and add slowly (drop at a time) olive oil. If your mixture is too thick lighten with dash of lemon or vinegar.
Now into a half pint of this mayonnaise put three tablespoons of Chili sauce; three tablespoons of Blue Label Ketchup; one tablespoon of finely chopped pimento; one tablespoon of finely chopped blanched sweet peppers.
To this add one-half teaspoon of salt—pepper and Hungarian paprika to taste.