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.

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Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
4 hrs
total:
4 hrs 55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

1347 calories; protein 68.3g; carbohydrates 93.5g; fat 75.4g; cholesterol 246.1mg; sodium 262.6mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
08/09/2010
My husband hunts so we cook quite a bit of goose and I'm always looking for new recipes. This one is nice however I'd highly recommend using balsamic vinagar instead of the red wine vinegar that the recipe calls for...balsamic takes out the "gamey" taste from the goose. I'll make this recipe again. Read More
(15)

Most helpful critical review

Rating: 3 stars
12/16/2003
I was looking for a quick easy recipe for goose breast when I found this. I give it high marks for quick and easy however the vinegar taste tends to overpower everything else. The sauce while very good was much too bland for our taste needs to be spiced up to wake up the flavor of the goose. A really nice dish just not very exciting. Read More
(16)
9 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 3 stars
12/15/2003
I was looking for a quick easy recipe for goose breast when I found this. I give it high marks for quick and easy however the vinegar taste tends to overpower everything else. The sauce while very good was much too bland for our taste needs to be spiced up to wake up the flavor of the goose. A really nice dish just not very exciting. Read More
(16)
Rating: 4 stars
08/09/2010
My husband hunts so we cook quite a bit of goose and I'm always looking for new recipes. This one is nice however I'd highly recommend using balsamic vinagar instead of the red wine vinegar that the recipe calls for...balsamic takes out the "gamey" taste from the goose. I'll make this recipe again. Read More
(15)
Rating: 1 stars
12/28/2005
Never having had goose breast before I decided to use your recipe. I was very unhappy with the result ie the breasts were not cooked and my Christmas dinner was ruined. The sauce proved to be very nice on its own with the rice. My question is that if it takes 2 hours to cook a duck then 35 minutes suggested by you is nowhere near enough time for cooking. Read More
(11)
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Rating: 4 stars
09/06/2008
My family really liked this recipe. I added 1/2 cup of sugar to help tone down the vinegar taste. Read More
(9)
Rating: 3 stars
02/02/2003
The vinegar was too overpowering but the sauce was tasty. Read More
(4)
Rating: 5 stars
10/25/2010
this was very tasty I used snow goose for the recipe which can be quite tough but this turned out tender and juicy. The red wine enhanced the flavour of the goose and the wild taste was very dominant which is what we prefer. The sauce was light and did not overpower the taste. Very good recipe thanks I will make it again. Read More
(3)
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