"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Goose Burgundy Recipe

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This recipe for Goose Burgundy, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill M. West
Added: Wednesday, August 25, 2010

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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