1/2 lb. long grain and wild rice mixture
Boneless, skinless breast halves from 4 wild geese, cut into halves (8 pieces total)
1/4 cup olive oil
4 ribs celery, diced
2 small white onions, diced
2 cups sliced mushrooms
4 T. butter (half of a stick)
1 (6-oz.) can pimientos
1/2 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/4 cup white zinfandel wine
2 tsp. lemon juice
2 tsp. white pepper
2 tsp. lemon pepper
2 tsp. Lawry’s seasoned salt
1/4 tsp. paprika
2 cups half-and-half
2 cups milk
1/4 cup cornstarch, blended with
1/2 cup cold water
Prepare rice according to package directions. Spread cooked rice in 13x9x2-inch baking dish. In large skillet, brown goose breast filets well in oil over medium-high heat. Arrange browned goose breast filets over rice; set aside.
In another large skillet, sauté celery, onions and mushrooms in butter over medium heat until just tender. Add pimientos, dill and parsley, and cook for about 5 minutes longer. Add wine, lemon juice, white pepper, lemon pepper, seasoned salt and paprika. Cook for about 5 minutes longer. Transfer mixture to large saucepan. Add half-and-half and milk, and heat almost to boiling. Stirring constantly, add cornstarch slurry, a little at a time, and cook until mixture is the consistency of gravy; you may not need all of the cornstarch slurry. Pour the sauce over the filets, spreading to cover evenly. Cover dish with foil. Bake at 325°F for 2 hours, or until meat temperature is 140°F.
My family isn’t real big on eating duck and goose. I keep cooking it different ways and use them as guinea pigs … I have a lot of fun and they’re good sports about it. The only way they will eat my duck and goose anymore is with this recipe. I got nothing but good reports from the family last year at Christmas. Seventeen people came for dinner, and I cooked up 4 geese and 6 ducks using this recipe.
David Fry
Apple Valley, CA
From— Hunting Rewards: Members’ Game Recipes