2 goose breasts, about 12 oz. each
1 cup garlic red wine vinegar
1/4 cup diced onion
1/4 cup sliced carrots
1/4 cup sliced celery
8 black peppercorns
11/4 cups milk
2 cups white rice, cooked
6 T. olive oil
1 cup thinly sliced mushrooms
11/4 cup flour
1 T. dried rosemary
Salt and pepper
Marinate goose breasts in garlic red wine vinegar for 4 to 6 hours. Combine onion, carrots, celery, peppercorns and milk in sauce-pan. Cover and slowly bring milk mixture to a boil. Remove from heat and set covered pan aside for 30 minutes. Place goose breasts and marinade in shallow roasting pan and cover with foil. Roast at 350°F for 25 to 30 minutes or until done. Turn once during roasting and baste occasionally to ensure meat doesn’t dry out. Begin cooking rice according to package directions. Add mushrooms to olive oil in a small saucepan. Cook on low heat for 5 minutes, stirring occasionally, until mushrooms are soft. Add flour and cook for 1 minute, stirring constantly. Pour milk mixture through a strainer into mushroom mixture and mix briskly with a whisk. Crush rosemary and add to saucepan. Slowly bring to a boil, stirring or whisking, and cook until mixture thickens. Simmer for 3 minutes and season to taste with salt and pepper. Serve each goose breast on a bed of hot rice and smothered in rosemary mushroom sauce.
Reuth Faw
Chaska, MN
From - Celebrating Wild Game: Members’ Special Recipes