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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Goose Burgundy Recipe

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This recipe for Goose Burgundy is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 goose breasts and 4 legs
1/4 pound butter
Dash of pepper and salt
2 large onions thickly chopped
2 cans beef bouillon
1/2 cup red burgundy wine
Flour
Wild rice
Directions:
Directions:
Slice breasts into slices similar to stew meat. Roll in flour and brown in butter. Add remaining ingredients and simmer 1 hour. Serve over wild rice.
Personal Notes:
Personal Notes:
I often double the sauce because it is so good and if someone doesn't like to eat goose, the sauce is awesome over rice. You may need to thicken sauce to make gravy like consistency.

 

 

 

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