Ingredients: 6 goose breast halves, skinned, 1 tbsp garlic salt, 1 tbsp fresh ground pepper, 1/2 cup olive oil, 2 cups chopped onions, 2 cups chopped red bell peppers, 1/2 cup flour, 3 cups diced tomatoes and liquid, 3 cups dry red wine, 2 cups beek stock, 2 cups fresh mushrooms, quartered, 2 cups sliced zucchini, 1/4" slices, 24oz uncooked fettucini, 1 cup parmesan cheese, grated, 1 tbsp fresh basil, chopped.

Directions: Trim off silver skin from breasts and cut into finger size pieces. In a glass bowl, toss the fingers of meat with garlic salt and pepper. Cover and refrigerate for 2 hours. In a large skillet, heat oil until almost smoke hot. Add the goose fingers and brown on all sides. Remove goose fingers from skillet and keep warm. Add the onions and red pepper to the skillet, cook until almost tender. Add the flour and gently combine with the vegetables. Add the tomatoes and liquid, red wine, beef stock, mushrooms, zucchini, and the goose fingers to the skillet. Simmer for 30 minutes over low heat, stiring occasionally to keep from sticking. Cook the fettucini as directed on package, drain well. Toss with parmesan cheese and basil. Place fettucini on a large platter, top with the goose mixture and toss to combine.