4 servings

• 4 boneless snow goose breast halves, skin removed
• 1/4 cup olive oil
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic salt
• 1 teaspoon hot pepper sauce (Tabasco)
• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 2 jalapeno peppers, seeded and minced
• 2 garlic cloves, thinly sliced
• 1 cup tomatoes, seeded and chopped
• Salt and pepper to taste

Slice goose breasts thinly across the “grain” of the meat. Combine half of the olive oil, Worcestershire sauce, garlic salt, and hot pepper sauce in a glass bowl. Add sliced goose, cover and refrigerate for 1 to 2 hours. Heat remaining oil in a large skillet over medium heat. Add onion, peppers and garlic. Cook until onions are medium brown. Remove goose from marinade. Drain well and discard marinade. Add goose and stir-fry for 1 to 2 minutes or until just cooked, but not past medium-rare. Stir in tomato and season to taste with salt, pepper and additional hot sauce. Serve over a bed of Cajun rice.