We had a couple of island couples over for dinner tonight so I decided to serve the two Canada Geese I got this year.
I first cut a pocket into each breast filet and then rubbed inside and out with garlic. Next came a layer of fresh basil, then a slice of black forest ham (prosciutto if you are so inclined), a half cup or so of parmesan breadcrumb mixture (1 c. each plain bread crumbs and grated parmesan, not the green can stuff, a teaspoon or so of balsamic vinegar and one or two tablespoons of blackberry jelly), followed by another layer of basil. Each filet was then wrapped with a single layer of bacon and placed on a rack in an uncovered shallow roasting pan. This was cooked at 415 for 30 or 40 minutes (I can't remember
) and turned out cooked to medium/medium rare perfection. The bacon was still softish. This was then served with homemade egg noodles and a blackberry merlot sauce. Combine one cup blackberry jelly and one cup of merlot wine with 1-2 T balsamic vinegar, a bit of crushed garlic, and 2 t. Soy sauce. A little bit of black pepper works here as well. Simmer for 15-20 minutes or until slightly thickened.
