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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Had some wild goose breast in the freezer that I wanted to use. Found this in The Fish and Game Cookbook by Sylvia Bashline. It is great. Ingredients:
1 1/2-2 cups cooked goose meat |
1 cup sliced fresh mushrooms |
1 1/2 tablespoons butter |
1 1/2 tablespoons flour |
1 1/2 cups vegetable broth |
1 1/2 teaspoons dijon mustard |
1 cup sour cream |
salt and pepper |
paprika |
parsley sprig |
Directions:
1. Saute mushrooms in butter until tender. Add flour and broth, slowly. Heat, stirring constantly until broth is thickened. Add goose meat, mustard, sour cream, salt and pepper and heat until just to boiling point. Serve over rice, with a dash of paprika and parsley.
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