rosemary mushroom goose breast

Ingredients

• Servings: 4
• 3 tablespoons olive oil, divided
• 3 tablespoons minced garlic
• 1 cup red 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

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 4 hrs 55 mins


• 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 vinegar. place the goose breasts into a shallow glass dish and cover with the vinegar mixture. cover and refrigerate for at least 4 hours.
• 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.