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Oriental Goose Stirfry


filleted breast of 1 wild goose
3 Medium onions [chopped]
2 Cans Sliced Mushrooms, Drained, (8 oz)
1 Package slivered almonds, (2 oz)
seasoned salt to taste
2 Packages Rice-A-Roni, Oriental - seasoned rice mixture
3 Large Celery Stalks (Cut Into Pieces)
2 bell peppers (1 red, 1 green, Cut In Strips)


Serving Size : 6

Rinse goose breasts and pat dry. Cut them into 1 in. slices and par-boil for 20 min. Drain and reserve the broth. Let cook and cut into 1 in. cubes. Sauté the goose, onions, mushrooms, and almonds in a skillet for 15 min., then salt and pepper to taste, and add the seasoned salt if desired Prepare the Rice-A-Roni according to package directions, using the reserved broth and adding the celery and pepper slices halfway through cooking time. Combine the goose mixture and the rice mixture simmering for 15 min. then serve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.