Goose Stroganoff

Had some wild goose breast in the freezer that i wanted to use. found this in the fish and game cookbook" by sylvia bashline. it is great."

Saute mushrooms in butter until tender.

Add flour and broth , slowly.

Heat , stirring constantly until broth is thickened.

Add goose meat , mustard , sour cream , salt and pepper and heat until just to boiling point.

Serve over rice , with a dash of paprika and parsley.

goose meat, fresh mushrooms, butter, flour, vegetable broth, dijon mustard, sour cream, salt and pepper, paprika, parsley sprig