Cast Iron Skillet Goose with Horseradish for Carol and Gordon

Per boneless goose breast: marinate ~ 24-36 hours in equal parts veg or olive oil and red wine (not red wine vinegar), to nearly cover breast; 1TBL soy, 1/2 TBL worchester, rough cut garlic, dash marjorum, dash summer savory. Turn often to keep moist. Take your big ol' cast iron skillet, sautee more rough cut garlic in mixof butter, cooking oil, bacon grease (whatever your pleasure--we used mostly bacon grease). Bring it up to absolutely smoking hot. Yes, it will be a pain to get that blackened garlic off the pan. That worry is for later. Sear whole goose breast about 2 mins per side until blackened. Pour in enough of the marinade to create a broth. DO NOT REDUCE HEAT--this means the marinade better be pre-heated or you may crack your skillet wide open. Cover skillet and cook breast about 3-4 more mins per side or until desired doneness (you can cheat and bisect the breast cross-ways to see what it looks like--for my $.02, the very outer should be seared black, fading to a good deep red in the middle [not the flaccid pink of the Black Lake DuckI ncident, of Which we Shall Not Speak]). When desired level of over-cookedness is achieved (deliberate swipe at the heathens among us who refuse to eat waterfowl until the livin bejeepers is cooked out of it), slice as thin as you can manage (across the breast), and serve on baguette slices with horseradish and a twist or two of fresh pepper.

Serious.