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Stewed Breast Of Goose

Goulash.Chefs's picture
  Goose breast 4 Pound
  Salt 1 Teaspoon
  Flour 1 Teaspoon
  Lard 2 1⁄2 Ounce
  Bacon 2 Ounce
  Black pepper 4
  Bay leaf 1
  Garlic 4 Clove (20 gm)
  Onions 3 1⁄2 Ounce
  Mixed vegetables 3 1⁄2 Ounce
  Tomato puree 1 Tablespoon
  White wine 2 Tablespoon
  Roast potatoes 5

Remove the fat from the breasts of goose, wash and salt them; then heat 2 oz. lard in a saucepan, fry the meat in it a little over a brisk heat, so that the hot fat seals the meat, then place in a pan, and set aside.
Cut bacon into tiny cubes, lightly fry them in fat; then add cleaned onions cut into small pieces, the cleaned and washed mixed vegetables cut into slices, and the crushed garlic, and fry the whole for a few mins.; then pour over the meat.
Add bay leaf, tomato puree, pepper, then salt, white wine, and a little water; then cover with lid, stew until meat is almost tender, stirring and adding a little water occasionally.
Prepare a thin roux with 1 oz. lard and flour, add to the gravy under the meat, and let it simmer until tender.
Then taking the meat out, strain the gravy through sieve, stir with whisk until smooth, then boil again.
Cut meat carefully off bone in slices, then replace neatly on the bone before serving.
Dish while hot; pour the gravy over and garnish with roast potatoes.

Recipe Summary

Main Dish

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Stewed Breast Of Goose Recipe