Rosemary Mushroom Goose Breast recipe
All Recipes Meat and Poultry Recipes Game Meats Goose
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 caloriescarbohydrate: 93.5 gcholesterol: 246.1 mgfat: 75.4 gfiber: 2.7 gprotein: 68.3 gsaturatedFat: 18 gservingSize: -sodium: 262.6 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Rosemary Mushroom Goose Breast
Directions
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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.
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.
Preheat oven to 350 degrees F (175 degrees C). Place goose breasts and marinade into a baking dish and cover with foil.
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.
Make a bed of cooked white rice on a serving platter. Lay the goose breasts on top and pour the sauce over all.