Rosemary Mushroom Goose Breast Recipe
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Rosemary Mushroom Goose Breast

By: SHIVERDEN  
"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."

Rating: This weblink has been rated 4 times with an average star rating of 2.8 Read Reviews (4)

Rate/Review | 73 people have saved this

What to Drink?

Wine Merlot
Prep Time:
25 Min
Cook Time:
30 Min
Ready In:
4 Hrs 55 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1348 | Total Fat: 75.3g | Cholesterol: 246mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2003 by GRUMPYDOG1 
I was looking for a quick, easy recipe for goose breast when I found this. I give it high... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2005 by Neale 
Never having had goose breast before I decided to use your recipe. I was very unhappy with the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2008 by Amber 
My family really liked this recipe. I added 1/2 cup of sugar to help tone down the vinegar taste. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2003 by LSCHUMM 
The vinegar was too overpowering, but the sauce was tasty. MORE

 
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