Italian Goose Breasts

NOTE: Drain goose parts for 90 min to two hours in a colander or some similar device at room 

temp if dealing with a killed and fresh frozen ( not really bled out after the kill ) goose 

Place goose breasts in a covered baking dish 

Pour 1 16oz bottle of Italian dressing over breasts 

Sprinkle crushed or minced onions, salt & pepper to taste. 

Add: cut up celery, onions and a carrot to dish. 

Cover and place in refrigerator for 2 days. 

When ready to cook, take out of refrigerator and bring to room temperature. Preheat 

over to 300”. Cook 2 ½ hours. 

Serve with pasta, hot bread and salad. 

Recipe submitted by: Barret Procyshyn

Tags: goose

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