Prairie Fox Survival
Wild Goose Breast Delight

This delicious and tender gourmet meal is simple to prepare

Fun Food & Recipes

If you shoot your own goose watch out for the buckshot when eating!

Proper cleaning and bleeding the goose is a big part of your final results.

See our video on cleaning a goose.

Goose and Ducks are considered red meats. For best results don't overcook.


Leave questions and comments on the Forum


Wild Goose Breast Delight

3 tablespoons olive oil, divided
3 tablespoons minced garlic
1 cup red wine vinegar
2 goose breasts
1 1/4 cups milk
1/2 cup chopped onion
1/2 cup chopped carrot
1 cup sliced fresh mushrooms
salt and pepper to taste
1/4 cup all-purpose flour
1 tablespoon dried rosemary
1 cups uncooked white rice

1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add garlic and sauté 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 - 8 hours or overnight.
2. 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.
3. In a medium saucepan over medium heat, combine the milk, onion and carrot. Slowly bring to a boil, stir frequently. As soon as the mixture comes to a boil, remove from heat, cover and set aside.
4. Cook white rice according to package directions.
Heat two tablespoons of oil in a small saucepan over medium-low heat. Add mushrooms and sauté for 5 minutes. Remove mushrooms. Whisk the flour into oil, stirring for 2 minutes, then gradually whisk in the milk mixture. Season with rosemary, salt and pepper to tast. Bring to a boil, stirring constantly, then reduce heat to low and simmer for 3 minutes.
5. Make a bed of cooked white rice on a serving platter. Put the goose breasts on top and pour the sauce over all. Top off with the sautéed mushrooms.


Goose and duck are not considered poultry. They are a red meat and should be cooked the same way you cook beef or lamb. The more you cook it the tougher and drier it becomes.