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Had some wild goose breast in the freezer that I wanted to use. Found this in "The Fish and Game Cookbook" by Sylvia Bashline. It is great.
- Saute mushrooms in butter until tender. Add flour and broth, slowly. Heat, stirring constantly until broth is thickened. Add goose meat, mustard, sour cream, salt and pepper and heat until just to boiling point. Serve over rice, with a dash of paprika and parsley.