Rosemary Mushroom Goose Breast recipe

4 servings

3 tablespoons olive oil, divided

3 tablespoons minced garlic

1 cup red wine 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

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.

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.