Rosemary Mushroom Goose Breast Recipes
Ingredients
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3 tablespoons olive oil, divided
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3 tablespoons minced garlic
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1 cup red wine vinegar
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4 goose breasts
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1 1/4 cups milk
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1/2 cup chopped onion
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1/4 cup chopped carrot
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1 cup sliced fresh mushrooms
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salt and pepper to taste
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1/4 cup all-purpose flour
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1 tablespoon dried rosemary
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2 cups uncooked white rice
Directions
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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.
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Preheat oven to 350 degrees F (175 degrees C). Place
goose breasts and marinade into a baking dish and cover with foil.
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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.
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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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