Goose breast in red wine

Fall is the perfect time for a goose dish, which is widely available during this period.

In almost all of Poland, she ate goose dishes in the fall and winter. They appeared on our tables as early as the 17th century, and in Old Polish cuisine, the  goose  was a mandatory item on the menu. The goose meat is dark, delicate in taste, and it smells great when baked. Additionally, goose meat is one of the healthier types of meat. It contains a lot of valuable protein and a whole set of vitamins and minerals, including phosphorus, iron and magnesium.

Recently, I was only preparing goose breasts, because we would definitely not be able to eat them all. The remaining parts went to the freezer for the broth and the legs for another day.


  • 1 double, whole goose breast
  • 1 tablespoon of thyme
  • 1 tablespoon of marjoram
  • 1 glass of dry red wine
  • 1 cup of water
  • 3 tablespoons of raspberry juice
  • a handful of raspberries
  • 4 allspice
  • 6 peppercorns
  • 3 bay leaves
  • salt
  • pepper

Wash the breast and dry it thoroughly. Sprinkle it on each side with thyme and mayonnaise. We put in a casserole dish.

Mix the raspberry juice with water. We pour the goose. We also add red wine. Cover it and put it away in a cool place or in the fridge for the whole night. We rotate every now and then.

Take the breast out of the marinade. Sprinkle thoroughly with salt and pepper. We put it back in the dish. We add allspice, peppercorns and bay leaves. At the end, add the mashed, fresh raspberries.

Bake, covered, at 200 degrees C for 50 minutes. Take the lid off, reduce the temperature to 180 degrees C and bake for about 2 hours.

We serve, for example, with Silesian dumplings and braised red cabbage.

Recipe inspired by the TV show Ewa Gotuje, but slightly modified.

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