A goose recipe

Goose is notoriously difficult to fix - in fact, when I Googled "goose recipes" I found more horror stories about goose-cooking-gone-wrong than I did actual recipes for cooking the goose to begin with.

So I decided to venture into new territory without a map... err, without a recipe. I'd make some changes if I did it again, but ya know what? It was a Darn Good Meal. I'm pretty stoked - and goose is pretty yummy.

Goose Dish with Apples and Onions
Serves 4

1 whole goose breast, trimmed of fat and cut into 1-inch cubes
2 Tbsp. butter
1/2 large red onion, diced
1 apple, peeled, cored and diced
1 clove garlic, minced
4 cups beef broth
1 1/2 cups uncooked brown basmati rice
Whatever spices you like - I used oregano, marjoram and thyme.

Saute the cubed meat in butter in a hot skillet until just about done - about 7 minutes total. Add onions and apples and garlic, cook until onions and apples are tender.

Stir in the rice and beef broth and spices, bring to a boil. Reduce heat and simmer, covered, until rice is soft and meat is tender, about an hour and 15 minutes. Add water or more broth as needed if mixture becomes too dry. Fluff with a fork and serve.

When I make it again - and I will - I'll likely add some sliced mushrooms when I add the apples and onions, and I'll use a cup of red wine in place of one cup of the broth.

The apples and onions combined have a neat flavor - it's something I've read about but had never tried til now. Yummy stuff. Since most of my readers probably don't have wild goose breasts sitting in their freezers, I'd suggest also maybe trying this with cubed pork chops, or maybe even chicken breast (substitute chicken broth). Or for a side dish, no meat would really be necessary.

Best of all? This definitely counts as Real Food - can't beat that!

Bon Apetit!