Join Arkansas Wildlife host Trey Reid as he grills specklebelly goose breasts (aka the “ribeye of the sky”) and prepares a raspberry chipotle sauce to drizzle over it.
Ingredients:
- Speckleberry Breast
- Chipotle Peppers
- Salt
- Black Pepper
- Shallot
- Apple Cider Vinegar
- Raspberry Preserve
- Orange Juice
- Olive Oil