Rosemary Mushroom Goose Breast recipe

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Ingredients

3 tablespoons olive oil, divided
3 tablespoons minced garlic
1 cup red wine vinegar
4 goose breasts
1 ¼ cups milk
½ cup chopped onion
¼ cup chopped carrot
1 cup sliced fresh mushrooms
salt and pepper to taste
¼ cup all-purpose flour
1 tablespoon dried rosemary
2 cups uncooked white rice

Nutrition Info

1347.3 calories
carbohydrate: 93.5 g
cholesterol: 246.1 mg
fat: 75.4 g
fiber: 2.7 g
protein: 68.3 g
saturatedFat: 18 g
servingSize: -
sodium: 262.6 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add garlic and saute for 5 minutes. Remove from heat and stir the garlic mixture into the red wine vinegar. Place the goose breasts into a shallow glass dish and cover with the vinegar mixture. Cover and refrigerate for at least 4 hours.

  2. In a medium saucepan over medium heat, combine the milk, onion and carrot. Gradually bring to a boil, stirring frequently. Season with pepper to taste. As soon as the mixture comes to a boil, remove from heat, cover and set aside.

  3. Preheat oven to 350 degrees F (175 degrees C). Place goose breasts and marinade into a baking dish and cover with foil.

  4. Roast for 25 to 30 minutes in the preheated oven. Cook white rice according to package directions. Heat two tablespoons of oil in a small saucepan over medium-low heat. Add mushrooms and saute for 5 minutes. Whisk in the flour, stirring for 2 minutes, then gradually whisk in the milk mixture. Season with rosemary, salt and pepper. Bring to a boil, stirring constantly, then reduce heat to low and simmer for 3 minutes.

  5. Make a bed of cooked white rice on a serving platter. Lay the goose breasts on top and pour the sauce over all.

Recipe Yield

4 servings

Recipe Note

Serve over cooked rice. Red potatoes are a good side dish. You need to marinate the breasts for about 4 to 6 hours in the refrigerator first.

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