Tender Goose Saute

4 Ratings
  • 1 star values: 2
  • 5 star values: 2
Read Reviews

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

By KGASKINS
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Ingredients

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

Directions

  • Place the goose breasts into a shallow dish, and pour the Worcestershire sauce over them. Cover and refrigerate for 6 hours or overnight.

  • 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

Per Serving:
502 calories; 37.1 g total fat; 132 mg cholesterol; 708 mg sodium. 14.6 g carbohydrates; 26.7 g protein; Full Nutrition

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Reviews (2)

Read All Reviews

Most helpful positive review

Sara E.
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!
Helpful
(5)

Most helpful critical review

brandon
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.
Helpful
(22)
4 Ratings
  • 1 star values: 2
  • 5 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
brandon
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.
Helpful
(22)
Sara E.
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!
Helpful
(5)