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Thread: Egyptian Geese

  1. #11

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    Quote Originally Posted by Wild coast View Post
    Very nice, well done!! Any prep and recipes you care to share?
    Good recipe for Gypo's:
    Cut two breast off, close to the bone. Marinade in a mix of old brown sherry, red wine, bay leaves, pepper garlic and onions. Add fresh rosemary and sage - allow to marinade for 4 hours.
    Then make a fire (best witb kameeldoring) when the coals are ready (if you can hold your hand just about the grid for 5 seconds, that's about perfect) , get your bowl of marinaded gypo breasts, open and throw the gypo breasts in the bin, and dip in two inch thick ribeye steaks before braaing 3mins each side.

  2. #12

    Default Re: Egyptian Geese

    Quote Originally Posted by Springer View Post
    Good recipe for Gypo's:
    Cut two breast off, close to the bone. Marinade in a mix of old brown sherry, red wine, bay leaves, pepper garlic and onions. Add fresh rosemary and sage - allow to marinade for 4 hours.
    Then make a fire (best witb kameeldoring) when the coals are ready (if you can hold your hand just about the grid for 5 seconds, that's about perfect) , get your bowl of marinaded gypo breasts, open and throw the gypo breasts in the bin, and dip in two inch thick ribeye steaks before braaing 3mins each side.
    I was waiting for this :D

    We do a fair amount of gypo legs in the slow cooker,

    Breasts, we beat to paper thin, crumb and fry....or smoke them with the skin on (if there is enough fat), then slice very thinly and fry like bacon.

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