1/2 Canada Goose Breast (1 side, skinned)
1 cup Red Wine
1 cup Worchester Sauce
1 cup Soy Sauce
1-2 tsp. Garlic Powder

Make marinate by mixing equal parts wine, Worchester sauce, and soy sauce in a small to medium bowl. Stir in garlic powder. Soak goose breast in marinade for at least 2 hours, turning regularly. Cover bowl while meat is soaking. For longer periods of time, refrigerate marinating meat.

Wrap goose breast in aluminum foil. Heat on a medium-hot gas or charcoal grill until meat is cooked medium (do not overcook!). Slice into thin (1/4-1/2”) sections, like serving a London Broil. Best enjoyed when served hot off the grill. Serves 2 hungry Division of Wildlife employees or 3-4 “normal” people.

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