Goose Fingers

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Goose Fingers
2 Goose breasts
2 cups buttermilk
2 onions
1/4 cup oil
1 cup flour
salt and pepper 2 tsps. sugar Cut meat from breasts into 1/4 inch thick slices and soak them in buttermilk for 6-8 hours. Saute onions sugar and mushrooms in olive oil. Drain milk, roll Goose strips in flour and saute. Season to taste and serve with sauteed onions and mushrooms

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