Marinated goose breast cooked on the stove top for hours with butter, celery and onions. Tender! Also good with green peppers.

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Recipe Summary

prep:
10 mins
cook:
3 hrs
total:
3 hrs 10 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
  • Place the goose breasts into a shallow dish, and pour the Worcestershire sauce over them. Cover and refrigerate for 6 hours or overnight.

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  • Melt butter in a large skillet over medium heat. Add celery, onion, goose breasts, and the marinade. Cover, and simmer over low heat for 3 hours. Meat should be very tender, and is great served with the onions, celery and cooking juices right on top.

Nutrition Facts

502 calories; protein 26.7g; carbohydrates 14.6g; fat 37.1g; cholesterol 131.8mg; sodium 707.6mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2011
My family loves this recipe and we prepare it every year especially over the holidays. It is simple and the flavor is incredible and most would never know that it was a goose. Doesn't need to cook as long. Check after an hour and then every 15 minutes. It really is delicious! Read More
(5)

Most helpful critical review

Rating: 1 stars
11/25/2006
I didnt like this recipe at all I am a culinary student and tried doing this and it didnt turn out at all. Read More
(22)
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
11/25/2006
I didnt like this recipe at all I am a culinary student and tried doing this and it didnt turn out at all. Read More
(22)
Rating: 5 stars
01/18/2011
My family loves this recipe and we prepare it every year especially over the holidays. It is simple and the flavor is incredible and most would never know that it was a goose. Doesn't need to cook as long. Check after an hour and then every 15 minutes. It really is delicious! Read More
(5)
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