Munich goose breast

Goose breast, in contrast to the whole goose, is a low-calorie and has very tasty meat.The fillet should be lightly fried on both sides and served with different sauces.

In order to diversify the chicken and pork barbecue, we are going to offer you a simple and at the same time rather amazing dish that can be cooked at home or at the private summer house.

What products to take

  • Goose breast (2 fillets) – 1
  • Salt
  • Ground pepper
  • Red wine – 100ml
  • Rosemary – 0.5 teaspoon
  • Onion – 2 onions
  • Carrot – 1 pc
  • Celery root – 1/4 of the root
  • Broth – 500ml chicken broth
  • Mixture of bell peppers – 0.5 teaspoon

How to prepare this dish

Step 1

The goose fillet is washed and dried. After that don’t salt and pepper on all sides.

Step 2

Put the goose breast down on a deep baking sheet, pour 100ml of broth and put in a preheated to 200 degrees oven for 20 minutes. Then reduce the heat up to 150-160 degrees and cook the meat for another 50-60 minutes, periodically covering it with a prominent juice using a special brush.

Step 3

Vegetables are washed, peeled and cut into small or medium cubes.

Step 4

Turn over the breast carefully, mix all the vegetables and add them to the meat. Sprinkle with rosemary, pour the prepared wine and broth. If you used a bouillon cube for broth preparation, then do not salt the dish. Stew the breast for another 50-60 minutes.

Step 5

Prepare the mixture of peppers. The breast has to be cut carefully and sprinkled with peppers.
You can serve stewed vegetables to the breast, they are really very tasty. The experienced cooks recommend to chop the vegetables in a blender in order to obtain something like a vegetable sauce. You can also fry some potato pancakes. Enjoy!

 

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