Prairie Fox Survival
Wild Goose Breast Delight

This delicious and tender gourmet meal is simple to prepare
 

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Caution!
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.






 

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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.
Enjoy

Suggestions

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.