Rosemary Mushroom Goose Breast |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. 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.
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